Tag Archives: Squash

Recipe of the Week – 30th November 2015 – Maglouba

  
This recipe is a new discovery – I love experimenting with Middle Eastern cooking and ingredients, but have never knowingly tried Jordanian food before. The combination of filing rice and the sweet roasted cauliflower and squash worked brilliantly and made for a very satisfying Autumn lunch! 

Serves 6

2 large onions, finely sliced

4 tbs extra virgin olive oil

1200ml good quality vegetable stock from bouillon

2 tsp tomato puree

A pinch of saffron 

400g long grain or basmati rice

Florets from a medium cauliflower 

A medium butternut squash, peeled and sliced

3 courgettes, sliced

1/2 tsp ground cinnamon

1 tsp black pepper

Seeds from 4 cardamom pods, ground

1/2 tsp allspice 

1/2 tsp ground cumin 

1/2 tsp ground coriander

A small handful of fresh coriander, roughly chopped

Method

1. Preheat the oven to 200C. Place the cauliflower florets and squash slices on a large baking tray, drizzle with olive oil, season and place in the oven for 15 minutes.

2. Add the tomato purée and saffron to the prepared stock and set aside.

3. In a large saucepan or wok, gently heat 1 tbs of the olive oil. Arrange the rings of onion around the pan, followed by the courgette slices. Mix together the spices mix with a good pinch of salt then sprinkle about a third of the mix over the courgette and onions.

4. Add a layer of rice, then the roasted cauliflower and squash, and more spice mix. Repeat until the vegetables are used up then finish with a layer of rice. Add the stock over the whole mixture.

5. Bring to the boil, then simmer and cover for about 30 minutes, until the rice is thoroughly cooked and expanded. Turn off the heat and leave for a further 15 minutes.

6. Invert the mixture onto a large plate (I messed this up a bit, but it looks fine a bit jumbled up!)

7. Sprinkle with lots of freshly chopped coriander and serve immediately with naan or flatbreads.

Recipe of the Week 14th January 2013 – Courgette and Butternut Squash Tagliatelle

Courgette and Butternut Squash Tagliatelle

photo (3)

This is a nice variation on a traditional tagliatelle recipe using a cheese and chive sauce. The courgette strips add a good texture and a contrast to the sweetness of the butternut squash.

Serves 6

Ingredients

2 large courgettes, cut into fine strips on a mandolin or cheese slicer
1 medium butternut squash, peeled, deseeded and cubed
400g dried tagliatelle
1garlic clove, finely chopped
2tbs olive oil
Salt and pepper to taste

For the sauce

300ml milk
1tbs plain flour
25g butter
1tsp dried or fresh chives
50g grated cheddar
50g grated gruyere
1tsp oregano
Salt and pepper

Method

1. Preheat the oven to 200C. Toss together the cubed butternut squash in a roasting tin with 1tbs olive oil and salt and pepper. Roast for 25-30 minutes until tender.
2. Add 1tbs olive oil In a large frying pan and add the courgette strips and fry on a medium heat for 5 mins until soft. Add the garlic and fry for a further 3 minutes. Cover and take off the heat.
3. In a small saucepan melt the butter and add the flour, milk, cheese, chives and seasoning, staring constantly with a whisk to create a smooth cheese sauce.
4. Meanwhile add boiling water to cover the tagliatelle and cook for 8-10 minutes until al dente. Drain and rinse with cold water to stop further cooking.
5. Add the butternut squash and pasta to the courgettes and toss together. Add the cheese sauce and mix together over a low heat for five minutes to combine.
6. Season to taste and serve with fresh basil leaves and garlic bread if desired.