Parmigiano Reggiano Roasted Cauliflower with Garlic & Thyme

Parmigiano Reggiano Roasted Cauliflower with Garlic & Thyme

This roasted cauliflower made with the King of cheeses is the perfect addition to any Christmas dinner.  It is so easy to make and absolutely delicious – simplicity at its best!

Serves 6

Prep time: 5 minutes 

Cooking time: 30 minutes

Ingredients

1 large cauliflower (600g-750g), cut into florets

2 tbsp olive oil

Freshly ground salt & pepper

3 cloves of garlic, peeled & crushed

1 tsp smoked paprika

1 tbsp fresh thyme, leaves only

100g Parmigiano Reggiano* cheese, grated

Method

1.    Preheat oven to 200°C/Fan 180°C/Gas mark 6.

2.    Add the cauliflower, to a large bowl and drizzle with the olive oil.  Season with salt & pepper and add the garlic, smoked paprika and thyme.  Mix well until fully combined.

3.    Place onto a baking tray and place in the oven for 15 minutes.

4.    Remove from the oven and turn the florets over and sprinkle with Parmigiano Reggiano.  Place back in the oven and bake for a further 15 minutes.

5.    Place in a serving bowl with the Parmigiano Reggiano crisps created from the bottom of the tray, enjoy!

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information please visit https://www.parmigianoreggiano.com/english/default.aspx

the Best Guacamole recipe

The Best Guacamole

A very quick & simple tasty guacamole recipe!  Perfect accompaniment to corn chips, fajitas and tacos!

Serves 8

Prep time: 15 minutes

Cooking time:  Zero

Ingredients

3 ripe avocados, peeled & chopped

1 lime, juiced

¼ red onion, finely chopped

1 very small handful of fresh coriander, finely chopped

2 tbsp Spicy Fresh Tomato Salsa

Sea salt & freshly ground pepper, to taste

Preparation method

1.  Place the avocados, lime juice, red onion, coriander and salsa in a large bowl.  Mix and crush until you have the consistency you prefer.

2.  Season with salt and pepper to taste.

Spicy Fresh Tomato Salsa

Spicy Fresh Tomato Salsa

A wonderful fresh & spicy salsa perfect for corn chips, fajitas or tacos!

Serves 4

Prep time: 10 minutes (1 hour resting time)

Cooking time:  Zero

Ingredients

3 tomatoes, seeded & chopped

3 small spring onions, trimmed & roughly chopped

1 jalapeno pepper, seeded & finely chopped

1 garlic clove, crushed

¾ tsp salt

10g fresh coriander, roughly chopped

Preparation method

1.  In a large bowl, combine the tomatoes, spring onions, jalapeno pepper, garlic and salt, then stir until thoroughly mixed through.  Let the salsa stand for an hour to allow the flavours to mellow.

2.  Just before serving, add the chopped coriander and stir.  Serve immediately or store in the refrigerator for up to 2 days.

Leeks with 3 Mustards & Cheesy Sauce

Leeks with 3 Mustards & Cheesy Sauce

A very delicious side dish which is ideal with fish or a Sunday Roast!

Serves 8

Prep time: 15 minutes

Cooking time: 10-30 minutes
Ingredients

3lb (1kg 350g) small leeks, trimmed and washed and cut in half

Freshly ground salt and pepper

2oz (50g) butter

3oz (50g) plain flour

¾ pint (425ml) milk

6oz (175g) cheddar cheese, grated

1oz (25g) parmesan cheese, grated

1 tbsp (15g) wholegrain mustard

1 tbsp (15g) Dijon mustard

1 tsp (5g) English mustard

For the topping

2 tbsp fresh white or brown breadcurmbs

1oz (25g) grated cheddar cheese

Method

1.      Preheat oven to 200°C/400°F/Gas 6/180°C fan oven.

2.      Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender. Drain and put under cold water immediately to stop the cooking process.

3.      Place the butter in a saucepan and melt then add the flour and mix thoroughly.  Slowly add the milk stirring continuously and bring up to the boil and whisk all the time. Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.

4.      Add the grated cheddar and parmesan and then the mustards. Season with salt and pepper.

5.      Put your leeks into a shallow serving dish and pour over the sauce.

6.      Mix the breadcrumbs and the cheese together and scatter over the top of the leeks.

7.      Bake in the oven for 20 minutes until the top is golden brown.

8.      A perfect side dish!

Cooks Tips

v  This can be prepared in advance and placed in the oven 20 minutes before serving.

v  Try making this creamy, moreish side dish with blue cheese or substituting your favourite seasonal vegetable.