Bibliocook - All About Food Blog
Walnuts in New Zealand are fantastic. Not only can you buy the boutique, high-quality nuts that are widely grown in this country – there’s even a Christchurch-based grower and processor that glories in the name A Cracker of a Nut – but even the imports are of a far better quality than we normally see in Ireland.
Another four Savour New Zealand classes down and we’re now at the end of what was truly a magnificent weekend. Today I started with A Well Seasoned Appetite (Darryl Maffey and Simon Gault), afterwards wandering into Cooking the Catch with Al Brown of Wellington’s Logan Brown restaurant.
Cauliflower with Roasted Cumin
Adapted from a recipe in Tamasin Day-Lewis’ evocative West of Ireland Summers. Very good served with Mughali Chicken and Chickpea and Tomato Curry.
Chickpea and Tomato Curry
This recipe was adapted from a wee Family Circle Step-By-Step Indian Cooking book that I picked up for 50c in the charity shop. Very good served with Mughali Chicken and Cauliflower with Roasted Cumin.