EXPERIENCE FOOD & LIFESTYLE Recipe for the BORA X BO Cauliflower curry by Eckart Witzigmann Preparation time: 40 min. Waiting time: 30 min. Cooking time: 30 min. Serves 4 For the curry paste 30 g dried red chilli peppers 60 g galangal 60 g coriander root 20 g ginger 40 g turmeric 40 g shallots 40 g garlic 80 g lemongrass 8 g kaffir lime leaves 4 g cumin 10 g fresh green pepper For the curry sauce 25 g cherry tomatoes 25 g mangetout 25 g courgette 25 g red pepper 50 g groundnut oil 60 g curry paste 10 g palm sugar 500 g coconut milk Natural or sea salt Lime juice For the cauliflower 2 cauliflowers (approx. 1 kg each) To finish 4 sheets of papadam dough Groundnut oil for frying Coriander (as desired, or basil) CURRY PASTE 1. Cut the chilli peppers into half lengthwise and remove the seeds. Soak the chilli halves in fresh warm water for 10 minutes then squeeze them out. Repeat two more times. Peel and coarsely chop the galangal, coriander root, ginger and turmeric. Peel and dice the shallots and garlic. Remove the hard outer leaves from the lemongrass and finely chop the bottom 10 cm of the soft interior. Tear the kaffir lime leaves into big pieces. Put the prepared ingredients into a mortar together with the cumin and peppercorns and grind into a paste. CURRY SAUCE 2. Trim and wash the vegetables. Halve the tomatoes, chop the mangetout diagonally and thinly slice the courgettes. Halve the pepper, remove the stalk base, the white ribs and the seeds. Cut the pepper halves into thin strips. 3. Heat the oil in a wok. Briefly fry the curry paste in the oil, add the sugar then pour in the coconut milk. Season with salt and lime juice. Add the vegetables to the sauce and bring to the boil once again, then strain through a sieve and catch the sauce. CAULIFLOWER 4. Prepare the cauliflowers and remove the stems. Wash the whole cauliflowers in running water and leave them to drain, then put them in an oven-proof dish, season with salt and pour the curry sauce on top. Steam in the BORA X BO (120°C/100% humidity) for 25 to 30 minutes. FINISHING TOUCHES 5. Pour approx. 3 cm of groundnut oil into a small frying pan. Heat the oil to 180°C. Fry the papadam sheets in the hot oil until crispy. Remove with a slotted spoon and leave to drain on some kitchen roll, then break into bite-size pieces. 6. Wash the coriander and shake dry then pluck the leaves. 7. Heat up the vegetables once again, then serve with the cauliflower and garnish with the coriander leaves. Jasmine rice goes wonderfully with this dish. 62 BORA MAGAZINE
Photo: Markus Bassler, The Food Eye Gourmet cuisine from the steam oven The BORA X BO cookbook is packed with lots more inspiration! The four top chefs Eckart Witzigmann, Johann Lafer, Andreas Senn and Cornelius Speinle take cooking and baking in the steam oven to a whole new level. Get your copy now! More information about the cookbook BORA MAGAZINE 63
