As the season changes so too does our diet and our desire for fatty foods but, if you’re looking for a recipe to warm your cockles without the calories, try out this delicious curry-themed dish from The Norfolk Arms Hotel, perfect for the autumnal months…
SEARED LOCAL SCALLOPS WITH CUMIN SPICED CAULIFLOWER PUREE & CURRIED CHICKPEAS
18 Scallops for six portions
1 Small head of cauliflower
40ml Double cream
½ Tsp ground cumin
1 Tin of chickpeas drained & rinsed
½ Red pepper
1 Small red onion
1 Clove of garlic
½ Tsp cumin
¼ Tsp turmeric
½ Tsp ground coriander
½ Tsp chilli powder
A few springs of coriander
- For the cauliflower puree melt the butter in a heavy based pan, put the cauliflower in a food processor for one minute until it has the look of cous cous and cook without browning for 3-4 mins.
- Add the cumin milk and cream and allow to simmer for 7-8 minutes until tender. Then hand blend to a velvety puree.
- For the curried chickpeas, sweat the onion, garlic and red pepper in the olive oil in a heavy based pan for 2-3 mins.
- Add all the spices and cook for a further 2-3 minutes until fragrant.
- Add the chickpeas and cook slowly for 6-7 minutes until the chickpeas are tender.
- Season with salt, pepper and the coriander.
- Put the puree in a warm bowl and add the chickpeas.
- Top with the seared scallops.
As the managing editor Sam is responsible for all the Title publications and works diligently to develop the brand and support relationships with all partners and clients. She runs things with her dedicated PA Ms Alice Pickle Pug