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Sample Nick’s delicious fare at Arbory Bar & Eatery.
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Curried cauliflower
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Tea-soaked raisins
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Curry vinaigrette
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Spiced labne
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Curried cauliflower salad recipe
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Serves: 4
Ingredients
Nothing beats using your own fresh produce or materials around the house.
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What to do
For the curried cauliflower
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Cut cauliflower into evenly sized pieces, roughly 3-4 cm.
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Season with spices, oil and crushed curry leaves.
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Place onto tray in the oven and roast until the cauliflower is very dark in colour and very crispy around the edges.
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Allow to cool before mixing.
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For the tea-soaked raisins
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Strain the steeped tea and pour over the raisins and allow to soak for as long as possible. Preferably this should be done the night before, but a 10 minute soak will do.
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For the curry vinaigrette
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Sauté shallots and curry powder in a small amount of oil.
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Reduce apple juice by half.
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Add apple juice to the sautéed shallots and pass through a fine chinois (a conical mesh sieve).
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For the spiced labne
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Hang the yoghurt overnight to remove the whey.
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Whisk in the ingredients and season the taste.
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Putting it all together
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Place all ingredients in a large bowl, season with salt and pepper and dress with the curry vinaigrette.
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