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Covid concoctions


By Alistair Whitfield

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Kitchen whizz Liz Ashworth has made some spicy cauliflower nibbles this week.

Beohe Lhanbryde resident from Gordon Castle where, before lockdown, she was a regular volunteer

Freshly picked soft fruit and vegetables available daily from 10am till 4pm at Gordon Castle. If there is none left at the stall where you take your pick and pay in the honesty box while the gardeners do what gardeners do and will be happy to pick more for you if you ask them.

Here are two recipes using fresh vegetables from the gardens. Remember to buy local if you can!!

The staff at Gordon CAstle gardens have done a sterling job and there is a dearth of produce needing to be used - hence the appeal.

ROASTED CAULIFLOWER NIBBLES

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Easy and quick just make as many as you need.

Sprigs of cauliflower dipped into a spicy flour mix and roasted quickly in the oven.

Take 2 tablespoons gram or rice flour – add 1 level teaspoon each of garlic granules,

ground ginger, ground cumin and cayenne pepper and a little sea salt and pinch of

sugar. Mix well. Toss the cauliflower in the seasoned flower then lay on a well oiled

baking tray. Drizzle with a little more oil and cook in a hot oven 200C (180C fan)

400F, Gas 6 for 10 minutes turn and cook a further 5 or 10 minutes till the cauliflower

is golden and crispy. Drain well and enjoy hot or cold.

Some cauliflowers do not crisp up well but still taste wonderful.

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