Black Garlic Rakott Karfiol<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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A paprika spiced Hungarian pork dish layered with cauliflower florets and sour cream. Black Garlic Paste adds a hint of sweetness and complements the earthy flavour of cauliflower. This makes for a great family supper. Enjoy!<\/p>
Black Garlic Kitchen showcase spring vegetable \u2013 Cauliflower<\/b><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"Black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pr<\/strong>ep: <\/b>45 mins – the dish is made in stages | Cook: <\/b>35 mins | Serves:<\/b> 6<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>\n
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2 tbsp olive oil<\/li>\n
1 large onion \u2013 peeled and finely chopped<\/li>\n
1 red pepper \u2013 deseeded and chopped<\/li>\n
2 tbsp tomato pur\u00e9e<\/li>\n
3 tbsp Black Garlic Paste<\/strong><\/li>\n
5 tsp Hungarian sweet paprika<\/li>\n
1 tsp ground cumin<\/li>\n
1 tsp smoked paprika<\/li>\n
\u00bd tsp cayenne pepper<\/li>\n
500g minced pork<\/li>\n
\u00bd tsp table salt<\/li>\n
\u00bc tsp freshly ground black pepper<\/li>\n
100ml water<\/li>\n
**Extra seasoning according to preference*<\/li>\n
125g uncooked white rice<\/li>\n
Table salt for the rice water<\/li>\n
Large head of cauliflower \u2013 cut into small florets<\/li>\n
1 vegetable stock cube or stock pot \u2013 for seasoning the cauliflower water<\/li>\n
600ml sour cream <\/span><\/li>
2 cloves white garlic \u2013 grated<\/span><\/li>
\u00bd tsp table salt<\/span><\/li>
\u00bc tsp ground white pepper<\/span><\/li>
150g Edam or Gouda cheese – grated<\/span><\/li><\/ul>
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Garnish (optional)<\/strong><\/p>\n**
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Commercially available fried onions<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>
Start by making the pork ragout – heat the olive oil in large saucepan set over a medium heat. Gently fry the onion for 7 minutes until softened.<\/li>
Add the chopped red pepper and gently fry with the onion for a further 5 minutes.<\/li>
Stir in the tomato pur\u00e9e, Black Garlic Paste, sweet paprika, ground cumin, smoked paprika, cayenne pepper, salt and freshly ground black pepper. Fry for 1 minute.<\/li>
Add the pork mince. Fry for a further 3 minutes to coat the pork mince in the spices.<\/li>
Add \u00bd teaspoon salt, \u00bc teaspoon pepper and 100ml of water. Cook for 15 minutes, stirring occasionally.<\/li>
Season to taste according to personal preference, adjusting the flavour by adding more spices or seasoning.<\/li>
Set aside to cool down.<\/li>
Next, cook the rice in plenty of boiling salted water for 10 minutes until the rice is al dente. Drain the rice then mix into the pork ragout.<\/li>
Next, bring a large saucepan of water with a stock pot or cube to the boil. Add the cauliflower florets. Bring the seasoned water back to a rolling boil and cook the cauliflower florets for approximately 6 minutes until just tender, not soft. Drain well. Set aside until ready to assemble the dish.<\/li>
Next, mix the sour cream with the grated white garlic, \u00bd teaspoon salt and \u00bc teaspoon ground white pepper.<\/li>
Preheat the oven to 200C\/180Cfan\/Gas4.<\/li>
To assemble the Rakott Karfiol \u2013 spoon half<\/em> the pork\/rice ragout mixture in the bottom of a 30cm x 22cm (approx.) baking dish. Press down well. Next, spread half<\/em> the sour cream mixture over the pork\/rice ragout. Then, press the cauliflower florets into the sour cream. Spoon the remaining<\/em> pork\/rice ragout mixture over the cauliflower, followed by a layer of the remaining<\/em> sour cream mixture. Smooth the sour cream mixture then cover with grated cheese. NB the aim is to have defined layers.<\/li>*
Cook in the preheated oven for 35 minutes until the top of the Rakott Karfiol is golden.<\/li>
Remove the baking dish from the oven and leave to rest for 5 minutes before serving.<\/li><\/ul>
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To Serve:<\/strong>\u00a0sprinkle over a layer of fried onions for added texture, then divide the Rakott Karfiol into portions. Accompany with a green salad and gherkins.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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