Your Family - April 2017

Serves 4 Takes 35 mins

2 large onions

80ml cornflour

375ml cake flour

5ml garlic powder

10ml paprika

5ml salt

5ml ground black pepper

340ml beer

sunflower oil, for deep frying

FOR THE CREAMY CHILLI SAUCE

125ml mayonnaise

125ml sour cream

60ml sweet chilli sauce

3ml cayenne pepper

1 Cut about 2cm off the top of the

onions to reveal all the layers.

Leave the root end uncut and peel.

Cut each into 12-16 vertical wedges,

without cutting through the root

end. Remove 2cm of the ‘petals’

from the centres of onions.

2 Combine the flours, garlic, paprika,

salt and pepper. Dip the onions in

the seasoned flour and gently shake

to remove excess.

3 Measure out 375ml of the seasoned

flour and mix the beer through this

until combined. Separate the petals

to coat thoroughly with batter.

4 Heat enough oil for deep-frying

on medium-high and deep-fry,

one onion at a time for about

3 minutes or until golden brown.

Drain on paper towels. Repeat

with the remaining onion.

5 For the sauce, combine all the

ingredients. Serve with the

onion blooms.

Serves 6 Takes 45 mins

500g cauliflower, cut into small florets
olive or avocado oil, to drizzle
20ml cumin seeds
3 garlic cloves, crushed
80ml sour cream
30ml chives, finely chopped
250ml Cheddar, grated
125g diced bacon

1 Place cauliflower in a roasting dish,
sprinkle with a little oil and season.
Cook under a heated grill for about
20 minutes or until charred.
2 Combine the cumin, garlic, sour cream,
chives and half of the cheese. Season.
Mix through the cauliflower and place
in a baking dish.
3 Sprinkle over remaining cheese and
bacon. Bake for about 20 minutes
or until cheese has melted and bacon
is crisp.

This roast cauliflower bake is perfect

for carb-conscious eaters.

tip

IN OUR

May

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10 April

ON SALE

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