Creamy Cauliflower Mushroom Sauce

  

Ingredients

  • 1 cup salt-reduced stock (chicken or vegetable)
  • 400g mushrooms
  • 1/2 medium head of cauliflower
  • 2 sprigs each of tarragon, parsley, thyme and 2 large sage leaves
  • 1/4 cup light cooking cream

Method

  1. Preheat the oven to 200*C and line a baking tray with baking paper.
  2. Break up the cauliflower into small florets and baking until soft and starting to brown (30-40 minutes).
  3. Heat a large saucepan over a medium heat with a small amount of olive oil. Place the herbs, mushrooms and 1/2 cup stock in the pot and simmer, stirring occasionally, until mushrooms soft and half the liquid evaporated (approximately 30 minutes).
  4. Drain the remaining liquid from the pot. Place the liquid, cauliflower, remaining stock and cream into a blender and blend until smooth. Return to the pot with the mushrooms and stir until well combined. Serve with whatever takes your fancy (like roast chicken with kale and spinach as above!).

Raspberry Chia Sauce

I went to cooking school in Paris. While I was there, we learned how to make “Canard avec fruites rouge” (duck with red fruits), which was essentially a pan fried duck with amazing raspberry sauce. In my usual habit of trying to recreate things, I tried to make my own raspberry sauce, but with a slightly thicker texture – and so this raspberry ‘jam’ was born. Note that it is supposed to be tart like cranberry sauce rather than sweet like strawberry jam, so don’t get a fright if you put in on your toast and something tastes a little odd!

Ingredients 

  • 200g raspberries (fresh or frozen)
  • 1/8 cup white chia seeds
  • 1/8 cup water
  • 1 tsb balsamic vinegar (flavoured ones work well here, I used fig and guava with success)

Method

  1. Using a fork, gently mash the raspberries. Add the water and vinegar and stir to combine.
  2. Add the chia seeds and continuously stir until starting to thicken. Put aside in the fridge for 5 minutes and stir again (if too thick at this stage, add small amounts of water until it thins out). Return to the fridge until ready to serve.

For example – roasted turkey with spinach, slaw and a sweet potato and pumpkin smash!