Simon Gault: Sensational sides

Here are a couple of outstanding side dishes we serve at Giraffe that will transform any meal. Not only do these taste incredible but also look amazing. Grab a selection of coloured carrots: white, yellow, purple and the good old orange. The cauliflower is sensational. The smooth puree, topped with roasted cauli then with hazelnut crumb, pairs beautifully with beef, chicken or and pork. Both dishes contain a number of elements and take a little bit of time, however the results will reward.

Giraffe carrots

Serves: 8

1kg assorted carrots, peeled
1 quantity of carrot rub, recipe follows
2 Tbsp olive oil
1 quantity of pecan and pumpkin seed crumble, recipe follows

1. Preheat the oven to 180C and fill an oven dish with 200ml of water.
2. Rub the carrots with the rub and olive oil.
3. Add the carrots to the baking tray and cook covered in tinfoil for 30 minutes.
4. Transfer the carrots to a serving dish, sprinkle over the pecan and pumpkin seed crumble and serve with a drizzle of the dill yoghurt, recipe below.

Carrot rub

2 Tbsp sweet smoked paprika
2 Tbsp salt
2 Tbsp onion powder
2 Tbsp garlic powder
2 Tbsp ground cumin

1. Combine all ingredients together.

Pecan and pumpkin seed crumble

250g pecans
150g pumpkin seeds
1 tsp fennel seeds, ground
1 tsp cumin seeds, ground
1 tsp salt
1 egg white

1. Preheat oven to 180C.
2. In a bowl whisk the egg whites until foamy, add the nuts, seeds and spices and toss until evenly coated,
3. Toast in the oven and set aside.

Dill yoghurt

1 cup unsweetened thick Greek yoghurt
2 Tbsp fresh dill, finely chopped
Zest and juice of 1 lemon
A pinch of salt

1. In a bowl combine all the ingredients.

Giraffe cauliflower

This recipe was created by sous chef Todd Leslie. He was experimenting one day, came up with this and I loved it so much it’s now on the menu.

Cauliflower puree

½ head of cauliflower
50g butter
200ml cream
Salt and pepper

1. Finely slice the cauliflower, stalk and florets.
2. Place the butter into a sauce pan over a low heat, add the cauliflower and cook slowly until soft, add the cream and simmer for 10 minutes.Transfer to a food processor and blend until smooth, adjust seasoning.

Hazelnut milk crumb

100g full-fat milk powder
150g hazelnuts
Salt to taste

1. Preheat oven to 180C.
2. Roast the hazelnuts for 5 minutes, until golden. Set aside and leave to cool.
3. In a heavy-based saucepan, toast the milk powder over a medium heat, stirring constantly as it can easily catch.
4. Continue cooking until golden brown.
5. In a food processor pulse together the hazelnuts and milk powder until a coarse crumb is obtained. Adjust seasoning and set aside.

Brown butter

50g unsalted butter
Salt

1. In a heavy-based saucepan, melt the butter over a medium heat. Keep stirring with a wooden spoon, making sure to scrape the bottom and keep cooking until the butter smells nutty and is amber in colour.
2. Remove from the heat and season.

Roasted cauliflower

½ head of cauliflower
2 Tbsp extra virgin olive oil
Salt

1. Preheat oven to 180C.
2. Coat the cauliflower with olive oil and salt, roast in the oven until golden.

To assemble

To serve, spoon the cauliflower puree into the bottom of the serving dish, place the roasted cauliflower on top. Drizzle with the brown butter and sprinkle with the hazelnut milk crumb.