It’s my last week in the UK before I fly home to beautiful Wanaka and my handsome Mr who I won’t have seen for over 6 weeks! I am getting super excited but then I have had to say quick hello’s and goodbyes to lots of people which of course sucks, although showing my best pictures and describing my life in an extremely positive light has hopefully tempted a few to come visit.
I’ve been hiding out in Dorset for most of my trip, London is far too scary and stressful and there are a lot of pretty odd people there who don’t walk past and say hello which is a change from extremely chirpy Wanaka. So I have been wellied up, walking dogs, cooking lots for my Mum and apparently todays task is clearing out all my stuff. My room is most definitely about to become a guest room….sad face!
This recipe was inspired from THE FAT RADISH Kitchen Diaries cookbook which I just bought a load of to give out as presents. I would have got one for myself but books take up way too much valuable weight in a strict long haul suitcase. Anyhoo, when I ran off to live in New York for 2 months about 4 years ago I got put in touch with the crazy clever English boys Ben and Phil who started up The Fat Radish and boy oh boy have they done a sweet job. The restaurant is just ridiculously cool, and the food is so fantastically fresh, colourful and homely. They have a real farm to table vibe with vegetables being the star of the show (FYI they were totally the creaters of the Kale trend). I worked in the kitchen for their events company Silkstone which meant I got to cater at some incredible venues and I was over the moon inspired but what they were up to. Oh just thinking about it is making me want to jump back on a plane to that crazy city! If you ever travel to NYC it’s a must visit in the Lower East Side and the book has a gazillion delicious looking recipes that will make you want host a party and pretend your cool like them living in New York.Serves a crowd…probably around 6 1 cauliflower, cut in florets 1 red pepper, diced into small squares 2 small spring onion, finely sliced handful coriander, roughly chopped handful parsley, roughly chopped 2 handfuls rocket, roughly chopped ½ mango, cut into small squares 4 tbsp of The Fat Radish curry sauce
First off make the curry sauce recipe from below. Then steam the cauliflower florets until tender, around 10 minutes then leave aside to cool in a colander so they dry off.
While it’s cooling prep the veg to go into the salad.
Pulse the cauliflower in a food processor until it resembles rice, don’t go crazy or it will go too smooth. Chuck it all into a big bowl, mixing through all the chopped herbs and vegetables and about 4 big spoonfuls of the curry sauce. It will take some seasoning so don’t be shy with some crunchy sea salt and pepper.
Serve at room temperature along with a green salad.THE FAT RADISH curry sauce makes 2 ½ cups (too much sauce for the recipe but it’s amazing added to just about anything!) 2 tbsp coconut oil 2 garlic cloves, thinly sliced 1 yellow onion, thinly sliced 1 green apple, peeled cored and thinly sliced 1 (2 inch) knob of ginger, peeled and minced 1 kaffir lime leaf (or 1 lime zested and juiced) 1 ½ tbsp curry powder 2 tsp turmeric 1 can coconut milk salt, pepper Place the oil in a saucepan set over medium heat. Add the garlic, onion, apple, ginger, lime leaf, curry powder and turmeric and cook until softened, about 10 mins. Add the coconut milk and simmer for another 10 mins. Remove to cool and blend till smooth and season.