Name: Chargrilled cauliflower tartlets
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 ready-made puff pastry, cut into 8-10cm circles; 1/4 cup almond butter or paste; 1 cauliflower head; 2 tablespoon olive oil; salt and ground black pepper; 200 gram venison sausage, thinly sliced; 100 gram crumbly sheep’s feta; 50 gram roasted almonds, crushed; 3 tablespoon fresh mint leaves, torn; 3 tablespoon fennel fronds; 3 tablespoon fresh basil leaves, torn; handful baby rocket leaves; Curry oil; 4 tablespoon canola or vegetable oil; 2 tablespoon curry powder

Ingredients

2 ready-made puff pastry, cut into 8-10cm circles

1/4 cup almond butter or paste

1 cauliflower head

2 tablespoon olive oil

salt and ground black pepper

200 gram venison sausage, thinly sliced

100 gram crumbly sheep’s feta

50 gram roasted almonds, crushed

3 tablespoon fresh mint leaves, torn

3 tablespoon fennel fronds

3 tablespoon fresh basil leaves, torn

handful baby rocket leaves

Curry oil

4 tablespoon canola or vegetable oil

2 tablespoon curry powder

Method

1.Preheat the oven to 180ºC. Place the pastry discs between two sheets of baking paper, between two baking trays and bake for 10-12 minutes. Once baked and cooled, spread with the almond butter.

2.Cut or break the cauliflower into small florets and blanche in boiling salted water. Drain, then toss in olive oil and season with salt and pepper. Chargrill the cauliflower with the venison sausage on a hot barbecue, or in a chargrill pan.

3.To make the curry oil, in a small saucepan, bring the oil and curry powder to a simmer, then remove from heat.

4.In a bowl, combine the cauliflower, sausage, feta, almonds, herbs and rocket. Toss together with the curry oil. Arrange on top of the pastry and drizzle with a little of the excess curry oil.

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Ingredients

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