This is a combination of three recipes, which was going to be either absolutely fabulous or a complete overload of flavours and ingredients. It turned out to the first option and so I am recording it for future reference.
800g butternut squash, peeled and cut into 2cm chunks
1 medium bunch of spring onions, trimmed and halved
a few splashes of olive oil
4 cloves of garlic with skin on
2 cm chunk of fresh ginger
2-3 bay leaves
1/2 tsp fennel seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
1 tsp cumin seeds, lightly crushed
Soy balsamic dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tbsp soy sauce, I used dark one
1 fresh red chilli seeded and finely chopped
1 garlic clove, finely chopped
1 tsp clear honey
Heath the over to 220C/fan 200C/gas 6. Place the squash, spring onions and garlic in a large roasting tin. Drizzle with 1 tbsp olive oil and sprinkle with seeds and season. Roast for 30 minutes, shaking the tray a couple of times to keep it from sticking.
Whilst roasting slice the chorizo and dry fry until crispy. Set aside.
Pop the garlic cloves from the skins, mash and stir into the dressing. Whisk together the dressing ingredients.
Put the rocket in a salad serving bowl and arrange the squash on top. Pour the dressing over, sprinkle with the crispy chorizo and serve.
1/2 of 375g JUS ROL All Butter Puff pastry
100g ham – I used a thicker sliced roast ham
1 1/2 tbs of spicy sweet chilli sauce2 large fresh red chilli peppers – deseeded and sliced (didn’t have any other crunchy fresh veg)
1 mozzarella in brine – sliced
generous sprinkling of za’atar all over – can be substituted with dried oregano
few leaves of basil to serve – used my own
Preheat over to 220C (200C for fan assisted over)/Gas 7
Roll the pastry into a rectangle. Place on a metal sheet
Spread the chilli sauce as far to the edges as possible. Evenly distribute small pieces of ham, then the slices of fresh chilli peppers and finally the mozzarella.
Bake for approximately 15 minutes until pastry is risen and golden. I find that leaving it a couple of minutes doesn’t hurt anything.
Slice into four smaller pieces and enjoy. We had this with the fennel soup for starter and there was enough for a light dinner.
This is the most wonderful and complex soup I have had for a while and I already have some soup recipes on this blog that are truly wonderful. The soup combines tamarind with sweet potato and many other good ingredients such as cumin, coconut milk, star anise – the result is a mix of flavour competing for attention in a marvellous way. It is a Gordon Ramsay recipe that I found on the Times Online site. This is what he says:
Tamarind is a sharp and sour paste extracted from the seed pods that grow on trees in southeast Asia and India. You’ll find it in most supermarkets. The sweetness from the potato complements the sharpness from the tamarind perfectly in this recipe. You can substitute the potato with butternut squash or really ripe plantain.
50ml sesame oil
1 large red onion, chopped
2 garlic cloves, peeled and chopped
1 red chilli, chopped
2 tsp ground cumin
2 star anise
700g sweet potato, peeled and cut into 1cm cubes
400ml coconut milk
3 tbsp tamarind paste
1 tbsp light soy sauce
600ml chicken or vegetable stock
Handful of basil and mint leaves, shredded
Heat the sesame oil in a large saucepan and gently sauté the onion for 5 minutes until soft. Add the garlic, chilli (seeds as well) and dry spices and fry for a minute until the spices smell fragrant.
Add the potatoes and pour in the coconut milk. Stir in the tamarind and soy sauce, then add enough stock to cover the potatoes. Bring the soup to the boil, cover with a lid and cook for 20-30 minutes or until the potatoes are soft. Pick out the star anise and discard.
Remove the pan from the heat and blend until smooth. Pass the soup through a sieve into a clean pan. Stir in more stock or water until you have the right consistency, then reheat. Season with more soy sauce or salt to taste and add the herbs just before serving.
I also added some jambon pieces recently cut off the bone. Perfect texture and salty flavour to complement the soup.
A recent find via the Telegraph recipes, a succulent dish of pork belly and aromatic ingredients such as star anise, chilli, ginger and garlic. I made it in the last throes of cold weather in the UK – it seemed to be a winter dish but the ginger lifts it to any season.
As it happens the cold, if sunny, spell continues so perhaps time to make it again.
1.5kg (3lb 5oz) pork belly, bones removed, rind on
125ml (4fl oz) dark soy sauce
75ml (2¾fl oz) Chinese rice wine or dry sherry
25ml (¾fl oz) rice vinegar
2 tbsp soft light-brown sugar
5cm (2in) piece root ginger, peeled and finely sliced (I added twice that much as we love ginger!)
3 star anise
3 cloves garlic, finely sliced
1 red chilli, halved, deseeded and finely sliced (as usual, I added one more chilli)
12 spring onions, sliced on the diagonal (I didn’t have spring onions so used one red onion finely chopped)
Cut the belly into chunks about 5cm (2in) square. Put in a saucepan with enough water to cover. Bring to the boil, turn down the heat to a simmer and cook for five minutes. Skim off any scum. Strain the pork , rinse the pan and put the pork back in. Add about 1.5 litres (2 pints 15fl oz) fresh water (or light chicken stock ), plus all the other ingredients, setting aside half the spring onions . Bring to the boil then turn down to a simmer, cover tightly and leave to cook very gently for two hours, or until the pork is completely tender. Make sure it doesn’t boil dry – add more water if you need to.
Scoop out the pork with a slotted spoon and set aside. Reduce the liquor by boiling until you have a good flavour. Return the pork to the liquid and heat through. Serve in bowls with the rest of the spring onions sprinkled over the top. Serve with noodles or boiled rice, plus some kind of stir-fried greens – cabbage or pak choi. I got a bag of vegetables from M&S, which I quickly stir-fried with some oyster sauce.
Update: I made it again and this time I reduced the liquor to a syrupy reduction. This turns the dish from nice to fantastic!