Our January Kitschen Ckaos recipe is Mini Turmeric Roulade, Yoghurt and Spiced Cauliflower. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery!
Mini Turmeric Roulade, Yoghurt and Spiced Cauliflower
What a decadent decade! These mini roulades, with a hint of Indian flavour, drag the heavy filled rolls of the 80’s very firmly into 2016. The added nuttiness of black sesame seeds, top this light and aromatic nibble. The mild spices of this dish pair well with a light amber ale, which will balance the sweetness and richness of the cauliflower.
Makes about 30 slices
¼ cup plain flour
1 cup milk
½ teaspoons turmeric
3 eggs, separated
2 tablespoons vegetable oil
1 teaspoon fenugreek seeds
1 teaspoon nigella seeds
1 teaspoon cumin
½ teaspoon ground coriander
½ teaspoon chilli flakes
¼ teaspoon turmeric
¼ head cauliflower, cut into small florets
200g thick natural Greek yogurt
1 bunch radishes, thinly sliced
30 curry leaves, fried until crisp
1 tablespoon black sesame seeds or nigella seeds
Melt butter in a small saucepan and add flour and combined well. Cook over low heat, stirring continuously for 1-2 minutes or until the flour appears to be cooked and starts to change colour. Gradually whisk in milk and turmeric and simmer, stirring frequently, for 2 minutes or until mixture has thickened. Remove from heat, cool slightly, then stir in egg yolks, beating well between each addition. Season to taste with sea salt. Transfer mixture to a bowl and cover closely with plastic wrap and cool to room temperature.
Using an electric mixer, whisk egg white until stiff peaks form. Using a large metal spoon, fold egg whites into turmeric mixture in two batches. Pour mixture into a baking paper line 25x38cm Swiss roll pan and smooth top. Bake at 200°C for 15 minutes or until just set and barely cooked. Turn out roulade onto a clean tea towel and peel off baking paper. Cut roulade in half widthways and trim long sides. While still warm, carefully roll up each half from the long side and cool seam-side down.
Heat oil in a small frying pan over medium heat. Add spices and cook for 1 minute or until spices are fragrant. Reduce heat to low and stir in cauliflower. Cover and cook for 5 minutes or cauliflower is just tender. Season to taste and allow to cool.
To serve, slice roulade and top each round with sliced radishes, a small dollop of yogurt, a fried curry leaf and a sprinkle of nigella seeds. Serve spiced cauliflower on top or as a side to spoon on top.
If yogurt appears water, strain through a fine sieve for a minimum of half an hour to remove excess liquid.
Welcome to 2016… the International year of the pulse, year of the Monkey, a leap year and in the Ckaos calendar, year of the Hors d’Oeuvre! At Ckaos we look forward to spending another exciting year with you, and hope that we can bring you a little balance to your hectic workday through sharing a glimpse of ourselves in our blog. And look out for the return of our informative newsletter, If you haven’t signed up already, you can do so here.
We’re still catching up on Laura’s busy end to 2015 when she attended the Re-Issue exhibition and panel discussion. Re-Issue is an ongoing collection and annual exhibition of contemporary posters from around the world. Celebrating small runs, rare design and hard to find art, most of the posters in the collection have been sourced from museum and design studio archives. The panel discussion addressed the role of the poster as a cultural barometer.
PUT ON YOUR RED SHOES AND DANCE THE BLUES AWAY
Emma recently organised a Flash tribute street party in Brunswick to honour David Bowie. With a Red shoe transformation station and Bowie face painting this event was a celebration and remembrance of a great artist. ⚡ Rebel rebel, let’s dance, ashes to ashes ⚡
Photo credit Kate Longley.