Cauliflower, black pea, hummus, cured ham and a smoked onion sauce
Cauliflower, black pea, hummus, cured ham and a smoked onion sauce is built on Extra Virgin Olive Oil, Salt, and Good Quality Olive Oil. Keep it handy for the next time you cook it.
Ingredients
- 4 tbsp
- 1 tsp
- 1/2 tsp
Method (preview)
- 1
For the black pea hummus, prepare the beans the day before you want to serve the dish.
- 2
Rinse the dried peas thoroughly under cold running water.
- 3
Place in a bowl and cover with cold water.
- 4
Soak overnight in the fridge.
- 5
The next day, drain the peas and steam gently for an hour.
- 6
In a conventional steamer, place water in the pan and bring to the boil.
- 7
Set the steamer over the pan and turn down the heat.
- 8
Check regularly to ensure the water level does not drop too much.
- 9
In a steam oven, place the black peas in a tray and cover with 600ml/20fl oz cold water.
- 10
Place in the steam oven and set to 120C with 100% humidity.
- 11
Steam for an hour, then drain the peas again to remove the liquid.
- 12
In the meantime, preheat the oven to 220C/200C fan/Gas 7.
- 13
Drizzle a little oil over the garlic and roast for 15-20 minutes, or until the cloves are soft and pale golden-brown.
- 14
When the peas are nearly tender, put both oils in a small pan and add the dried chillies.
- 15
Heat gently to infuse the oils with the chilli (ensure the chilli flakes don’t burn in the oil), then set aside.
- 16
Reserve some peas for garnish and place the remainder in a food processor.
- 17
Add the salt, treacle, lemon juice, tomato juice and a teaspoon of the garlic purée.
- 18
Process on full speed until combined, then, with the motor running, pour in the warmed oils in a steady stream.
- 19
Process until smooth.
- 20
For the cauliflower, remove the leaves from the cauliflowers and set aside 4 of the yellow inner (yellow) leaves for the tempura.
- 21
Pour 1 litre/1¾fl oz water into a saucepan and season with salt and a pinch of caster sugar.
- 22
Add the butter to the pan and bring to the boil.
- 23
Remove the leaves and pat dry using kitchen roll.
- 24
Set aside.
- 25
Add the tiny cauliflowers to the boiling water and cook for 3-4 minutes on a high heat (ensure the water boils rapidly).
- 26
When the cauliflowers are tender, but still retain a little bite, place them on a tray lined with kitchen roll.
- 27
Season the cauliflowers with salt and pepper and keep warm.
- 28
For the tempura leaves, dust the blanched cauliflower leaves with cornflour, dip in the tempura batter and deep fry until crisp and golden-brown.
- 29
Drain on kitchen roll and season with salt.
- 30
Keep warm in a low oven until ready to serve.
- 31
For the spring onions, heat a non-stick frying pan over a high heat.
- 32
Lightly brush the spring onions with oil then scorch them in the hot pan.
- 33
Season with a little salt and freshly ground black pepper.
- 34
Keep warm.
- 35
For the smoked onion sauce, preheat the oven to 200C/180C fan/Gas 6.
- 36
Place the whole onion on a baking tray and roast in its skin for approximately 1 hour until very soft.
- 37
Remove from the oven and set aside to cool.
- 38
When the onion has cooled, carefully remove the skin and retain all the juices. Smoke the onion for 20 minutes.
- 39
Place all the remaining ingredients in a saucepan and bring to the boil.
- 40
Pour into a liquidiser and add the smoked onion.
- 41
Process until smooth, then pass through a fine sieve.
- 42
Season with salt and pepper.
- 43
To serve, place a spoonful of black pea hummus in the middle of each warmed serving bowl and add some cooked black peas.
- 44
Place the cauliflower on top of the hummus, point upwards, and spoon over some of the smoked onion sauce.
- 45
Garnish with the scorched spring onion, ham and tempura cauliflower leaves.
- 46
Finally sprinkle over the chive flowers and chopped chives.
- 47
Serve immediately.
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