SICILIAN CAULIFLOWER PASTA

almost tender.

INGREDIENTS

4 servings

• 1 litre chicken style liquid stock

• 1/4 cup Chinese Stir-fry Sauce

• 1 1/2 tbsp shao hsing (Chinese cooking wine)

• 1 tbsp soy sauce

• 1.5cm piece fresh ginger, grated

• 2 garlic cloves, crushed

Set a 5L slow cooker to Browning. Heat oil. Cook onion, carrot and celery for 5 minutes or until tender. Add garlic, fennel and chilli. Cook for 1 minute. Add tomato, beans, stock and bouquet garni. Season. Change cooker setting to High. Cover. Cook for 3-4 hours or until vegetables are

Step 2

• 1 (1kg) caulifower, quartered

• 1/3 cup (80ml) extra virgin olive oil

• 2 Spanish onions, halved, thinly sliced

• 1 clove garlic, fnely chopped

• 1/2 small red chilli, seeded, fnely chopped

• 6 anchovy fllets, fnely chopped

• 2 x 410g cans creamed corn

Stir in cavalo nero, bread and parmesan. Cover and cook on High for 30 minutes or until soup has thickened slightly. Stir in lemon juice, to taste. Serve topped with parsley, lemon zest and extra parmesan.

• 1/4 tsp tightly packed saffron threads, soaked in 1/3 cup warm water for 10 minutes

• 50g sultanas

• 500g bavette, bucatini or spaghetti

• 60g pine nuts, lightly toasted

• 40g pecorino romano cheese, fnely grated, plus extra, faked, to serve

METHOD

1. Cook caulifower in a large saucepan of boiling

3. Meanwhile, bring reserved cooking water to the boil over medium heat and cook pasta until al dente. Drain, reserving 1 cup pasta water. Return pasta to pan then add caulifower mixture, pine nuts, pecorino and enough reserved pasta water to moisten. Toss well to combine then serve immediately, scattered with extra pecorino. 20m prep 20m cook 4 servings

• 3 tsp cornfour

• 2 cups shredded cooked chicken salted water for 5-8 minutes or until just tender. Remove with a slotted spoon and, when cool enough, break into small forets. Reserve cooking water.

2. Heat oil in another saucepan over medium heat. Add onions and cook, stirring occasionally, for 5 minutes or until softened. Add garlic, chilli and anchovies and stir for 3-5 minutes or until disintegrated. Add saffron mixture, caulifower and sultanas and gently toss to coat and heat through.

• 3 eggs, lightly beaten

• 1 green onion, sliced

• Steamed Chinese broccoli, to serve

METHOD

1. Place stock, stir-fry sauce, shao hsing, soy sauce, ginger, garlic and creamed corn in a large saucepan over high heat. Stir to combine. Bring to the boil. Cover. Reduce heat to low. Simmer for 5 minutes.

2. Blend cornfour with 2 teaspoons water until smooth. Add to the soup. Simmer for 2 minutes, stirring, until soup thickens slightly.

3. Add chicken. Stir to combine. Gradually add egg, stirring constantly. Season with salt and pepper. Sprinkle soup with green onion and serve with Chinese broccoli.