Latest Love Food News Autumn 2010
-
Despite a busy spell for Lovefood this month, working on lots of canape parties, baby naming ceremonies and drinks receptions we haven't failed to notice the change in the weather and the darker mornings and evenings. Rather than get depressed, we are getting excited about all the lovely Autumnal ingredients to choose from out there - our favourite of which is the delicious squash. There is something about the colour, shape, taste and the name itself which we find completely irrisistable here in our kitchen.
We have decided to devote this months News update to sharing our favourite squash dishes with you! -
One recipe which people ask me for again and again is this lovely, colourful and filling salad. It's really easy to make and is a great partner to roasted meats, lasagna or tart.
Daniela's Roasted Butternut Squash, Spinach, Sunblush Tomato, Pine Nut and Basil Salad
Ingredients (serves 6 as a side dish)- 1 small butternut squash peeled, seeds removed and cut into small even sized cubes
- 1 bag baby spinach leaves
- 1 pack fresh basil, leaves picked
- 1/2 small pack of pine nuts, toasted in the oven for about 4 mins till golden
- 1/2 jar semi-dried tomatoes (Sainsbury's do them in jars) or any fresh sunblush tomatoes from the deli counter
- 1 lemon
- A few glugs good quality extra virgin olive oil
- 1 tbsp runny honey
Method- Preheat oven to 200 degrees celsius.
- Place the butternut squash cubes in a large oven tray with a little olive oil - don't drown them a light covering is enough, and a good amount of sea salt and black pepper, toss everything till it's evenly covered. Cook in oven till lightly browned and tender, but not soggy (probably 20-25 mins). Remove from oven and leave to cool.
- Place pine nuts in an oven tray and toast in a hot oven for a few minutes till golden. Careful - they burn really easily! Leave to cool.
- Make your dressing with extra virgin olive oil (2 parts) & freshly squeezed juice of a lemon (1 part), runny honey and plenty of freshly milled sea salt & black pepper. Taste and adjust as necessary, should be a little sweet but also have the sharpness and tang of the lemon to balance the flavour.
- In a large salad bowl lightly toss all the ingredients together - add the dressing and mix thoroughly just before serving.
-
Knowing what to do with the smaller varieties of squash or pumpkins, which look so attractive in fruit and veg shops, is often a mystery. The flavour of these cute little things is greatly enhanced by roasting and they make a great partner to roast pork dishes.
A perfect accompaniment to a roasted pork shoulder or belly is this stuffed squash dish. Try this with your Sunday roast.
Stuffed Squash (serves 8) - taken from Food from Plenty, by Diana Hervey
Ingredients- 2 small squash or pumpkins
- 60g butter, plus extra for greasing
- 1 onion
- 75g pancetta, chopped
- 200g mushrooms, quartered
- 200g brown basmati rice, wild and carmargue red rice (or just brown and wild)
- 500ml chicken stock
1. Halve the squash, then scoop out and discard the fibres and seeds. Score a lattice on the flesh, then smear with 15g of the butter. Season, then roast for 20 minutes. Remove from oven and set aside.
2. Melt another 15g of butter in a pan, then fry the onion for 5 minutes until soft. Add the pancetta, mushrooms and remaining butter, then fry for 5-6 minutes until coloured. Stir in the rice to coat. Season then add the stock or water. Cover, bring to the boil, then reduce the heat to low and cook for 25 minutes until tender.
3. Increase the oven temperature to 190 degrees celsius/gas 5. Spoon the rice into the squash cavities, mixing it with the butter collected inside. Cover loosely with a piece of buttered foil and return to the oven for 30 minutes. Once done the flesh should be completely tender.
4. Serve with your roasted pork or any other meat.
Have a lovely Autumn!
Daniela.