From Garden to Table: A New Dining Experience

I just came back from a trip to Auckland where I went to a couple of eateries owned by the Hip Group: Ortolana in the Britomart Precint and Rosie Cafe in  Parnell. What's so special about the Hip Group is their garden-to-table philosophy, outstanding design, and quality of food and service. They have quietly but completely transformed Auckland's dining scene since they opened their first venture in 2004.

So today, on my first day back, I was inspired to work on revamping my old web site and design a few recipes that follows the same light, seasonal, fresh from the garden style. I've also focused more on achieving balance and harmony of flavours, where no single flavour dominates the dish. While this has always been at the back of my mind, I realised that I've never consciously make extra effort to achieve this in my previous creations.

Deciding on what to cook first wasn't easy after I got a bit carried away on my short trip to the fresh market. I always have a meal plan and shopping list before I leave the house, but leave room for improvisation depending on what's available. So ended up with a few extras of the green variety: watercress, baby pak choi or mei quin choi...plus some corn tortillas and a kilo of beef schnitzels. I'm sure I'll think of what to do with them later in the week.

Meanwhile, it was the warm, very much summery weather that made me settle on cauliflower fritters inspired by South Asian flavours for today's dish.

 Ingredients

For the dip:
36g coriander leaves (around 6 plants), finely chopped
3 g mint leaves, finely chopped
1/2 cup yogurt
1/4 tsp chilli flakes
salt to taste
juice of 1/2 lemon (optional)

For the fritters:
686 g cauliflower (1 head)
1 tsp toasted whole cumin seeds
1 tsp turmeric powder
salt and freshly ground black pepper to taste
85 g chickpea flour
1 spring onion, chopped
3 small eggs, lightly beaten

2/3 cup rice bran oil

Method

For the dip

1. Place yogurt in a mixing bowl and beat until creamy.
2. Pound the coriander and mint leaves in a mortar and pestle with 2 tablespoons of yogurt. 
3. Add the chili flakes and salt and pound again.
4. Tip the mixture into the bowl with the yogurt and stir until you've reached the mixture is fully incorporated.
5. Taste and add lemon juice if required. I didn't need any because the yoghurt I used was already sour.
6. Chill in the fridge while making the fritters. 

For the fritters

1. Coarsely chop the cauliflower and place in a large mixing bowl. 
2. Add toasted cumin, turmeric powder, salt and pepper to taste. Stir until well combined.
3. Add chickpea flour and stir to coat the cauliflower evenly.
4. Stir in the spring onion and egg.
5. Heat around an inch of oil in a cast iron frying pan over medium to low heat.
6. Add around 1/4 cup of the mixture, flattening with the back of a spoon or measuring cup. Fry until crisp and brown, around 3 - 5 minutes per side. 
7. Transfer to a plate lined with paper towel to drain the oil.

Serve fritters while warm with the coriander and mint dip. I hope you enjoy making this dish as much as I did. Wishing you the best for 2015!