Celeriac & hazelnut muffins
Try something sweet made with celeriac. The nutty aniseed flavour in these moreish muffins works really well with the hazelnuts and soft cheese frosting
Air-fryer cauliflower popcorn with soured cream & herb dressing
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 medium cauliflower (about 1kg)
- 125g plain flour
- 25g parmesan or vegetarian alternative, grated
- 1 tsp onion granules
- ½ tsp dried oregano
- 1 tsp paprika
- 1 egg
- 150ml milk
- 80g panko breadcrumbs
- olive oil, for drizzling (optional)
For the dip
- 150ml soured cream
- pinch of onion granules
- 10g chives, chopped
Method
- STEP 1
Make the dip first by combining the soured cream, onion granules, some seasoning and all but 1 tbsp of the chives. Mix to combine, spoon into a small serving bowl and scatter over the reserved chives. Chill until needed. Will keep chilled for 24 hrs.
- STEP 2
Cut the cauliflower into small florets and set aside. Combine the flour, parmesan, onion granules, dried oregano and paprika in a bowl, then mix in the egg and as much milk as you need to create a thick batter. Season well and set aside. Tip the breadcrumbs onto a plate. Dip the florets into the batter, shake off any excess, then roll in the breadcrumbs to coat. Transfer to a plate.
- STEP 3
Heat the air-fryer to 200C for 2-3 mins, then put the cauliflower in the basket in a single layer (you’ll need to cook in batches) and cook for 15-20 mins until golden and crisp. Alternatively, to cook in the oven, drizzle over a little olive oil and bake at 200C/180C fan/gas 6 for 20 mins until golden and crisp. Serve straightaway with the dip.
