Frankie Goes to Burlington
Team: The Skillet Takes
Host School: Green Mt Union High
Age Group: High School
2 cups whole wheat flour (local: King Arthur Flour)
1 cup white flour (local: King Arthur Flour)
8 - 9 oz warm water
1 cup (2 sticks) unsalted butter (local: Cabot Creamery)
3 cups baby Yukon Gold or Russet potatoes (local: Harlow Farm, Westminster VT)
2-3 tbsp ghee
3/4 tsp kosher salt
2-3 tsp yellow curry powder
1 yellow onion (local: Harlow Farm, Westminster VT)
3 cloves garlic
2 heads cauliflower
6 carrots (local: Harlow Farm, Westminster VT)
1-2 tbsp ghee (or olive oil)
1 1/2 tsp kosher salt
1 tbsp coriander
1 tbsp cumin
generous pinch chili flakes
optional: 1 tsp whole fennel, cumin or coriander seed
1 red onion, thinly sliced (local: Harlow Farm, Westminster VT)
1 cup red wine or apple cider vinegar (local: Vermont Village)
1 cup water
1 1/2 tsp kosher salt
3 tbsp honey (local: Verespy’s Bees, Chester VT)
optional: fennel seeds, coriander or fenugreek, 1-2 garlic cloves
Cilantro Mint Chutney
1 cup plain greek yogurt (local: Cabot Creamery)
6 tbsp fresh lemon juice
2 cups cilantro, tender stems included
2 cups mint leaves
1 medium jalapeno, no seeds
4 tsp fresh ginger
1 garlic clove (local: Harlow Farm, Westminster VT)
1/2 tsp kosher salt
1 tsp honey (local: Verespy’s Bees, Chester VT)
In a bowl, mix flours and slowly add water while gathering the flours together to blend dough. Knead for 6-8 minutes until smooth. Cover with a damp cloth and let rest 15 minutes. Heat cast iron skillet over medium heat, until very hot and then turn down to low. Knead dough again and divide into 20 parts. Flour work surface and hands to roll each ball into a flat round patty, then use rolling pin to make a very thin round 6 inches in diameter. Heat chapati on skillet, turning over to cook, about 30 seconds per side. Then put chapati directly over flame to puff up in seconds. Turn chapati over to toast the second side. Keep warm until assembly.
Simmer butter on medium until milk solids sink. Turn to low and continue to simmer until golden brown, about 10 minutes. Skim rising foam off and strain remaining liquid through a fine mesh sieve.
Cut potatoes into quarters and place in medium pot, covered with water and simmer until tender, about 15 minutes. In another pan, add ghee and saute slice onions and garlic until transparent. Drain potatoes, reserving 1 cup of hot water. Place back in pot and mash, with salt, spices, ghee, and add 1/4 cup hot water at a time, adding more until spreadable consistency. Taste and adjust spices or ghee as needed.
Cut cauliflower into small florets, cut carrots into short sticks, and add both to a large bowl. Drizzle with warm ghee (or olive oil). Add spices, tossing to coat well. Pour on parchment lined paper and roast in 350 degree oven for 20 minutes, tossing halfway.
Thinly slice red onion and place in a small bowl with vinegar, water and spices. Let sit for one hour minimum.
Cilantro Mint Chutney (Raita)
Combine all ingredients in blender and pulse to form a smooth paste. Taste and adjust with lemon or salt as needed.
Brush warm chapati with ghee, layer curried potatoes, and then roasted cauliflower. Add pickled onions and drizzle with cilantro mint chutney. Present with shredded carrots for garnish.