Jamie Oliver's cauliflower remoulade

40 mins
Serves 2
https://www.smh.com.au/goodfood/recipes/jamie-olivers-cauliflower-remoulade-20210730-h1xk73.html

Directions

  1. 1Preheat oven to 160C fan-forced (180C conventional). Place chicken legs skin-side down in an ovenproof pan on medium heat to crisp.
  2. 2Preheat oven to 160C fan-forced (180C conventional). Place chicken legs skin-side down in an ovenproof pan on medium heat to crisp.
  3. 3Preheat oven to 160C fan-forced (180C conventional). Place chicken legs skin-side down in an ovenproof pan on medium heat to crisp.
  4. 4Fry peeled and sliced onion in the pan for 10 minutes, stirring occasionally. Add thyme and 2 tablespoons of red wine vinegar.
  5. 5Fry peeled and sliced onion in the pan for 10 minutes, stirring occasionally. Add thyme and 2 tablespoons of red wine vinegar.
  6. 6Fry peeled and sliced onion in the pan for 10 minutes, stirring occasionally. Add thyme and 2 tablespoons of red wine vinegar.
  7. 7Flip chicken skin-side up and roast for 30 minutes, basting halfway.
  8. 8Flip chicken skin-side up and roast for 30 minutes, basting halfway.
  9. 9Flip chicken skin-side up and roast for 30 minutes, basting halfway.
  10. 10Finely chop cornichons and pickled onions. Combine with 1 tablespoon of their liquor, yoghurt, and mustard in a bowl. Season.
  11. 11Finely chop cornichons and pickled onions. Combine with 1 tablespoon of their liquor, yoghurt, and mustard in a bowl. Season.
  12. 12Finely chop cornichons and pickled onions. Combine with 1 tablespoon of their liquor, yoghurt, and mustard in a bowl. Season.
  13. 13Slice or grate cauliflower finely and toss in the dressing.
  14. 14Slice or grate cauliflower finely and toss in the dressing.
  15. 15Slice or grate cauliflower finely and toss in the dressing.
  16. 16Divide cauliflower between plates.
  17. 17Divide cauliflower between plates.
  18. 18Divide cauliflower between plates.
  19. 19Add baguette slices on top of the chicken during the last 10 minutes of roasting to crisp.
  20. 20Add baguette slices on top of the chicken during the last 10 minutes of roasting to crisp.
  21. 21Add baguette slices on top of the chicken during the last 10 minutes of roasting to crisp.
  22. 22Serve everything together
  23. 23Serve everything together
  24. 24Serve everything together

Ingredients

  • 2 free-range chicken legs
  • 2 free-range chicken legs
  • 2 free-range chicken legs
  • 1 onion, peeled and sliced into 1cm-thick rounds
  • 1 onion, peeled and sliced into 1cm-thick rounds
  • 1 onion, peeled and sliced into 1cm-thick rounds
  • 10 g thyme sprigs
  • 10 g thyme sprigs
  • 10 g thyme sprigs
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons red wine vinegar
  • 50 g mixed baby cornichons and pickled onions
  • 50 g mixed baby cornichons and pickled onions
  • 50 g mixed baby cornichons and pickled onions
  • 1 tablespoon liquor from cornichons and onions jar
  • 1 tablespoon liquor from cornichons and onions jar
  • 1 tablespoon liquor from cornichons and onions jar
  • 2 heaped tablespoons natural yoghurt
  • 2 heaped tablespoons natural yoghurt
  • 2 heaped tablespoons natural yoghurt
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon wholegrain mustard
  • 400 g head of cauliflower, very finely sliced or coarsely grated
  • 400 g head of cauliflower, very finely sliced or coarsely grated
  • 400 g head of cauliflower, very finely sliced or coarsely grated
  • 1 ¼ French baguette, thickly sliced
  • 1 ¼ French baguette, thickly sliced
  • 1 ¼ French baguette, thickly sliced

Equipment

ovenovenproof panmandolin (optional)large bowl