Jamie Oliver's cauliflower remoulade
40m
Serves 2
Directions
- 1Preheat oven to 160C fan-forced (180C conventional). Place chicken legs skin-side down in an ovenproof pan on medium heat to crisp.
- 2Fry peeled and sliced onion in the pan for 10 minutes, stirring occasionally. Add thyme and 2 tablespoons of red wine vinegar.
- 3Flip chicken skin-side up and roast for 30 minutes, basting halfway.
- 4Finely chop cornichons and pickled onions. Combine with 1 tablespoon of their liquor, yoghurt, and mustard in a bowl. Season.
- 5Slice or grate cauliflower finely and toss in the dressing.
- 6Divide cauliflower between plates.
- 7Add baguette slices on top of the chicken during the last 10 minutes of roasting to crisp.
- 8Serve everything together
Ingredients
- 2 free-range chicken legs
- 1 onion, peeled and sliced into 1cm-thick rounds
- 10 g thyme sprigs
- 2 tablespoons red wine vinegar
- 50 g mixed baby cornichons and pickled onions
- 1 tablespoon liquor from cornichons and onions jar
- 2 heaped tablespoons natural yoghurt
- 1 teaspoon wholegrain mustard
- 400 g head of cauliflower, very finely sliced or coarsely grated
- 1 ¼ French baguette, thickly sliced
Equipment
ovenovenproof panmandolin (optional)large bowl
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