MASTERCLASS | DATES | FAQ | ROOM RATES | LOCATION MAP | GIFT VOUCHERS
TERMS & CONDITIONS | RECIPES | NEWS | ENQUIRY FORM

HONEY ROAST CAULIFLOWER SOUP WITH FRUITY CURRY

Ingredients
1 litre chicken stock
400g cauliflower
5 tablespoons clear honey
2 onions (peeled and chopped)
2 cloves garlic (peeled and minced)
5 fl oz double cream
80g plain flour
80g butter
sprig thyme

Fruity Curry
25g sultanas
25g raisins
25g dried bananas
70g coconut milk
½ oz turmeric
½ oz garam masala
½ oz ground cumin

Method:
1. Place the chopped cauliflower into a bowl and spoon over 2/3rds of the honey. Mix to coat evenly, then place on a roasting tray and cook in a hot oven at 170 degrees Centigrade until browned.
2. In a heavy based pan, sweat off the onion, garlic and thyme with a little butter. Add the cauliflower, remaining honey and flour and cook out briefly.
3. Pour over the warmed chicken stock and cook at a simmer for about 45 minutes.
4. In the meantime, sweat the fruit and spices in a little butter, add the coconut milk, then simmer for ten minutes.
5. Blitz the soup in a liquidiser/food processor, then pass through a fine sieve, add the cream and finish with a spoonful of the fruity curry in each serving bowl.