Culinary Hotline - Jenny Morris Cooks Three Dishes from Greedy Girl
Three dishes, endless flavours!
All recipes by Jenny Morris
Ingredients:
- 2 medium or 1 large head cauliflower
- 3⁄4 cup grated cheddar or mozzarella cheese
- 1⁄2 cup panko or fresh breadcrumbs
- Fresh basil leaves and roasted pine nuts to garnish
- 2 Tbsp olive oil
- 2 cloves garlic, finely grated
- 1 tsp dried origanum
- 1 Tbsp tomato paste
- 1 x 400 g can chopped tomatoes
- 3⁄4 tsp white sugar
- Salt and freshly ground black pepper to taste
- A splash of red wine vinegar or lemon juice
- A handful of mixed chopped fresh parsley and basil
- 1 medium onion, halved
- 4 whole cloves
- 2 cups full-cream milk
- 1 fresh bay leaf
- 50 g butter
- 50 g cake wheat flour
- 1⁄4 tsp ground nutmeg
- 2 tsp Dijon or hot English mustard
- 120 g pecorino cheese, grated
- 1 tsp chopped fresh rosemary (optional, but divine)
How To Make Cauliflower Royale
1. Bring a large saucepan of salted water to a boil.
2. Trim each cauliflower’s base so that it sits flat.
3. Place the cauliflower in the saucepan and simmer gently for 10–12 minutes until tender but
still holding its shape.
4. Drain well and nestle into a greased ovenproof dish.
5. Heat the olive oil in a saucepan and sauté the garlic for 30 seconds, then stir in the origanum,
tomato paste, chopped tomatoes, sugar, salt and pepper.
6. Simmer for 10–15 minutes until thick and saucy.
7. Finish with a splash of vinegar or lemon juice, then stir in the fresh herbs.
8. Stud each onion half with two cloves and place in a saucepan with the milk and bay leaf.
9. Gently bring to a simmer, then switch off the heat and leave to infuse for 20 minutes. Strain
just before using.
10. In another pan, melt the butter, then stir in the flour to make a roux, cooking gently for 2
minutes.
11. Gradually whisk in the strained warm milk until smooth and luscious. Cook for 5–10 minutes
until thickened, stirring continuously.
12. Season with the nutmeg, mustard, salt and pepper, then stir in the pecorino and rosemary (if
using) until the cheese is melted.
13. Preheat the oven to 180°C.
14. Pour all the tangy tomato sauce over the cauliflower in the dish, smother with the full batch
of pecorino cream, and scatter the grated cheese and breadcrumbs over the top for that golden
crust.
15. Bake for 25–30 minutes until bubbling and gorgeously golden.
16. Serve hot and melty, garnished with fresh basil and roasted pine nuts, with something crisp
and green on the side, or just a fork and your best intentions.
Ingredients:
- 1 kg beef shin on the bone
- Salt and freshly ground black pepper to taste
- 1⁄2 cup cake wheat flour
- 3 Tbsp olive oil
- 40 g butter
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 2 stalks celery, finely chopped
- 6 cloves garlic, grated
- 1 anchovy fillet, finely chopped (optional, for depth)
- 1⁄2 cup dry white wine
- 1 cup beef stock
- 1 Tbsp tomato paste
- 1 x 400 g can chopped tomatoes
- 1 dried bay leaf
- 2 sprigs fresh thyme
- Zest of 1 lemon
- Zest of 1 large lemon (for gremolata)
- 1⁄2 cup finely chopped fresh flat-leaf parsley with stems (for gremolata)
- 1 clove garlic, finely grated (for gremolata)
How To Make Osso Buco, the Way I Like It
1. Pat dry the beef shin and season with salt and black pepper. Dredge lightly in the flour,
shaking off the excess.
2. Heat the olive oil and butter in a heavy-based saucepan over medium-high heat and brown
the meat until golden on all sides. Remove from the pan and set aside.
3. Using the same pan, lower the heat to medium and sauté the onion, carrot and celery with
salt to taste for 8–10 minutes until softened.
4. Add the garlic and anchovy (if using), and cook for another minute. Add the white wine and let
it reduce by half, then stir in the stock, tomato paste, canned tomatoes, bay leaf, thyme sprigs
and lemon zest.
5. Return the meat to the pan, nestling it into the liquid, bring to a simmer, then put on the lid
and cook for 2–21⁄2 hours until the meat is tender and falling off the bone.
6. Mix the lemon zest, parsley and garlic in a small bowl and set aside to create the gremolata.
7. Taste and adjust seasoning before serving the meat with the sauce spooned over and
sprinkled with gremolata.
Greedy Girl’s Tip: Parsley stems are totally underrated. They are packed with the same bright,
peppery flavour as the leaves, just with a bit more crunch. They’re perfect chopped finely into
salads, blitzed into pesto, stirred into soups or sautéed with garlic for a flavour bomb base.
Greedy Girls don’t waste flavour – we squeeze every drop of deliciousness out of our herbs. So
Next time, stem it up!
Ingredients:
- 200 g butter at room temperature, plus extra to grease
- 225 g castor sugar
- 4 large eggs
- Zest and juice of 1⁄2 large lemon
- Zest and juice of 1⁄2 orange
- 2 tsp rosewater
- 150 g cake wheat flour, plus extra to dust
- 2 tsp baking powder
- 1⁄2 tsp bicarbonate of soda
- 3⁄4 tsp ground cardamom
- 100 g ground almonds
- 100 g ground pistachios
- 3 Tbsp plain yoghurt
- 150–175 g sifted icing sugar
- Juice of 1⁄2 lemon
- 1 Tbsp orange juice
- A few drops of rosewater
- 1 Tbsp edible dried rose petals
- 25 g pistachios, chopped
- Zest of 1 orange
How To Make Persian Love Cake
1. Preheat the oven to 170°C. Brush a 23–25 cm bundt tin thoroughly with melted butter and
dust with flour. Turn it upside down and tap to remove any excess flour. Be thorough – this is
key to avoid sticking!
2. In a food processor or stand mixer, cream the butter and castor sugar for about 5 minutes
until pale, light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. Stir in the citrus zests and juices, along with the rosewater.
5. Sift in the flour, baking powder, bicarbonate of soda and cardamom.
6. Add the almonds, pistachios and yoghurt, and mix until well combined.
7. Spoon the mixture into the prepared tin and level the top. Bake for 35–40 minutes, or until a
skewer inserted into the cake comes out clean.
8. Let the cake cool in the tin for 5 minutes, then turn out carefully onto a wire rack to cool
completely.
9. Mix the icing sugar with just enough lemon and orange juice to make a thick, pourable glaze.
Add rosewater to taste. Spoon over the cooled cake, letting it drip naturally.
10. Leave it for 5 minutes to set a little, then scatter over the dried rose petals, chopped
pistachios and orange zest.
11. Leave to set fully before serving.