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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Roast garlic, cheddar and ale soup with fried cauliflower


Something like a wholemeal walnut loaf would be perfect for mopping up the last mouthfuls of this rich, savoury soup.

You'll need

2 heads garlic, whole, plus 3 garlic cloves, finely chopped 2 tbsp olive oil, plus extra for drizzling 20 gm butter, diced 1 onion, finely chopped 1 leek (white part only), thinly sliced 600 ml chicken stock 150 ml pale ale 4 thyme sprigs, plus 1 tbsp thyme 500 gm cauliflower, broken into florets 200 ml milk 150 ml pouring cream 150 gm aged cheddar, coarsely grated 1 tsp Dijon mustard For shallow-frying: vegetable oil ½ tsp smoked paprika Finely grated rind of 1 lemon

Method

  • 01
  • Preheat oven to 180C. Drizzle garlic heads with a little oil then wrap in foil and roast until very soft (45-55 minutes). Set aside.
  • 02
  • Heat olive oil and butter in a saucepan over medium heat, add onion, leek and chopped garlic and sauté until tender (10-12 minutes). Add stock, ale, thyme sprigs and 350gm cauliflower, cover and simmer until very tender (20-25 minutes). Remove lid, squeeze roast garlic cloves into soup, add milk and simmer until thick (8-10 minutes). Blend with a hand-held blender, add cream, cheddar and mustard, and stir until cheese melts (1-2 minutes). Season to taste and keep warm.
  • 03
  • Heat 1.5cm vegetable oil in a large frying pan over medium-high heat and shallow-fry remaining cauliflower in batches, turning, until golden all over (1-2 minutes). Drain on paper towels, then transfer to a bowl and scatter with thyme, paprika and lemon rind, season to taste and toss to combine. Serve soup scattered with fried cauliflower mixture.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

May 2015

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