Rebecca’s Recipe of the Week: Parsnips, Squash, Capers, Parsley

April 22, 2021 by General Administrator

Everyone knows roasted vegetables are good. Adding a punchy caper and parsley vinaigrette makes them even better. You can use different vegetables (potatoes, say), and you can also vary the vinaigrette by adding harissa paste, or using basil or mint instead of parsley.
Served with rice or another grain to soak up the vinaigrette, this makes a good weekday dinner. You can add some salted yoghurt if you want additional creaminess (and protein).

Roasted Parsnips and Squash with Caper Vinaigrette
Serves 3-4

Photo from The Guardian Food

Ingredients
For the roast veg
700g parsnips, peeled
700g squash or pumpkin
120ml olive oil
4 medium red onions (optional)
4 sprigs of thyme
2 sprigs of rosemary
1 teaspoon salt
Several grinds of black pepper
1 whole head of garlic
10-20 small tomatoes, cut in half
For the dressing
1 large lemon
2 tablespoons olive oil
3 tablespoons capers, roughly chopped if they are large
1.5 teaspoons honey or maple syrup
½ teaspoon Dijon mustard
big handful of parsley, chopped fine
½ teaspoon salt
Several grinds of black pepper

Preparation
Prepare the roast veg:
Preheat oven to 190C.

Cut each parsnip into batons about 5cm long and 1.5 wide—but if they are small it is fine to leave them whole. They will look amusing in the finished dish.

Using your hand, scoop the seeds out the squash. (You can use these to make a nice nibble: https://www.101cookbooks.com/toasted-pumpkin-seeds/.) Peel the squash and cut it into chunks roughly the same size as your parsnips.

Peel the onions (if using) and cut each into 6 wedges.

Cut the head of garlic in half horizontally. Don’t break it into individual cloves or try to peel it! Just cut the whole thing into two pieces, horizontally.

Place the parsnips, squash, onions and garlic into a roasting tin and add 120ml olive oil, the thyme and rosemary, 1teaspoon salt, and some pepper. Mix well and spread it out in the pan so the vegetables are not all heaped on top of themselves. Place in the oven and roast for about 20 minutes, or until the vegetables look golden and are pretty tender.

After 20 minutes add the tomatoes, and roast for another 10 minutes or so, until the vegetables are completely tender when prodded with a fork and the tomatoes have softened.

While the vegetables are roasting prepare the vinaigrette: zest the lemon and then cut it in half so you can juice it. Combine the lemon juice (about 2 tablespoons) and zest with the other ingredients in a small bowl. Whisk to combine.
Finish the dish: Once the vegetables are done, remove them from the oven and pour the vinaigrette over the hot vegetables. Toss to combine and serve with rice or some other grain.

Recipe adapted from Yotam Ottolenghi, Plenty (2010).

Rebecca’s Recipe of the Week: Squash, Mushrooms, Blue Cheese

March 11, 2021 by General Administrator

Hugh Fearnley-Whittingstall describes this as a ‘River Cottage classic’, and it is easy to see why. The unctuous quality of roast squash combines well with the umami flavours of the mushrooms and cheese. It tastes rich and luxurious without being heavy or cloying.
You can also use other cheese such as shavings of parmesan, or a hard goat’s cheese in place of the blue cheese.

Warm Salad of Mushrooms and Roasted Squash
Serves 3-4

Ingredients
Salad
approx. 1kg squash
12 sage leaves
4 garlic cloves, thickly sliced
100ml rapeseed oil
large knob of butter
300g mushrooms, thickly sliced
Large handful of rocket or mixed salad
150g blue cheese, crumbled
Salt and pepper

Dressing
3 tablespoons rapeseed or olive oil
1 tablespoon balsamic vinegar
¼ teaspoon salt
a few grinds of pepper

Preparation
Preheat oven to 190C.

Peel halve and deseed the squash. Cut into 2-3cm chunks and put in a roasting pan along with the sage leaves, almost all the rapeseed oil and a generous seasoning of salt and pepper. Roast for about 40 minutes, stirring once, until soft and coloured at the edges.

While the squash roasts, prepare the dressing by combing the ingredients in a small lidded jar and shaking vigorously.

When you are ready to eat, put the last drizzle of oil in a frying pan with the butter. Heat over medium heat and then add the mushrooms, along with another pinch of salt and a grind of pepper. Fry for 3-5 minutes, or until they are cooked and any liquid they have released has evaporated.

Mix together the mushrooms and squash (in the roasting tin, or frying pan, say) and toss with the dressing. Array the rocket on a serving platter and then top with the squash and mushrooms. Distribute the cheese on top and serve it forth.

Recipe adapted from Hugh Fearnley-Whittingstall, River Cottage Veg Everyday! (2011).

Rebecca’s Recipe of the Week: Pumpkin, Barley, Fennel, Cheese

December 10, 2020 by General Administrator

This is a very attractive dish—so attractive, in fact, that you could consider it for a vegetarian Christmas. In any event, it’s extremely tasty. The cheese and roasted fennel blend with the soft, chewy barley to make an indulgent filling for the baked squash. Crunchy toasted oat flakes provide a pleasing contrast on the top.

It is an excellent use of the charming small squashes we’re getting in our shares these days.

To serve, stand these proudly on a platter, topped with their little squash-top berets.

Image from The Guardian online

Whole roast squash
Serves 4

Ingredients
A mixture of whole squashes: about 750g squash per person
4 fennel bulbs—keep the lacy fronds at the top
1 garlic bulb (leave it whole)
Olive oil
Salt and black pepper
250g pearl barley
125g sharp cheddar or other cheese
1 lemon, zested
1 red chilli, deseeded if you like
A knob of butter
50g rolled oats
1 tsp fennel seeds

Preparation
Preheat the oven to 180C. Use a big, heavy knife to cut off the base of each squash, so they sit upright on a tray. Cleanly cut the top off each one in a single piece (you are going to put the tops back on) about 3-4cm from the top. Use a metal spoon to scoop out the seeds and the fibres until you have a neat hollow.

Trim the fennel, removing any tough outer leaves, then cut the bulb into a few big wedges. Keep those fronds!

Put the squash in a large roasting tray or two. Scatter the fennel wedges around and put the bulb of garlic on too. Drizzle the lot with olive oil, making sure you get inside the squash, and season with salt and pepper. Put the tops back on the squash. Roast for 45-60 minutes, or until the squash are tender and the fennel has started to soften and brown. If your squash take a little longer, you can remove the fennel once it’s nicely soft and brown around the edges, as you don’t want it to overcook.

Meanwhile, put the pearl barley in a medium pan and cover with cold water. Add a big pinch of salt, then bring to the boil and simmer until al dente (about 25-30 minutes). Drain and transfer to a large bowl.

Remove the garlic and fennel from the roasting dish. When cool enough to handle, squeeze the roasted garlic out of its papery skins, into the barley. Roughly chop the fennel and add it to the bowl along with the cheese, lemon zest, salt and pepper. Chop the fennel fronds to make about a quarter cup. Chop the chilli and add both. Taste the mixture and adjust the seasoning.

Divide the mixture between the squash and return them to the oven for 10 more minutes. Meanwhile, heat some butter in a small pan. Toss in the oats, fennel seeds, and a little salt and pepper. Stir for about 5 minutes, until the flakes are golden. Drain on a plate lined with kitchen paper.

Once the squash are out of the oven, sprinkle over the toasted oats and serve.

Recipe adapted from Anna Jones, The Guardian, 24 Oct. 2016

Rob’s Recipe of the Week: Mini stuffed squash

November 5, 2020 by General Administrator

I can’t remember the name of the mini squashes we got this week, but I felt they were too special just to cube and roast like normal, so here I’ve found a fun stuffed squash recipe which although aimed at a different variety, I hope will translate across. Enjoy!

INGREDIENTS
3 sweet dumpling squashes
1 tablespoon olive oil
1 small onion, diced (about 1/2 cup)
1/4 cup shelled pistachios, coarsely chopped
8 dates, coarsely chopped (about 1/4 cup)
1 teaspoon lemon zest
1 teaspoon cinnamon
1 cup cooked quinoa
Salt and freshly ground black pepper

INSTRUCTIONS
Preheat oven to 190C.

Cut squash in half and scoop out seeds. (The seeds can be roasted like pumpkin seeds.)

Place squash face-down in an oiled baking dish. Bake until tender when pierced with a knife, about 30 minutes. Remove squash from oven but keep oven on.

Prepare the stuffing while the squash is baking. Heat oil in a medium saucepan over medium heat. Add onions and sauté until onion is translucent. Add pistachios, dates, lemon zest, and cinnamon and sauté for another minute. Stir in the cooked quinoa and season to taste with salt and pepper.

Turn the squash upright in the baking dish and stuff with the quinoa mixture.

Cover dish and bake for another 20 minutes.

Serve warm, garnished with extra pistachios or lemon zest, if desired. The peel of sweet dumpling squash is generally tender enough to be eaten.

From https://www.thekitchn.com/recipe-quinoa-stuffed-sweet-du-72643

Rebecca’s Recipe of the Week: Spare Squash

May 22, 2020 by General Administrator

I managed to accumulate several Canalside squash in my fridge over the last fortnight. I was going to make them into a cake (and if that’s what you’d like I commend to you this recipe for brown butter spice bread.) Instead I ended up making this easy, flavourful roast squash with a spicy, umami-rich chile oil. The chile oil complements the unctuousness of the squash and is absolutely delicious. Serve it with steamed greens for a colourful and satisfying dinner.

Whole Roast Squash with Black Bean and Chile Oil
Serves 2

Ingredients
2 Canalside squash shares (not that the size is super important)
2 tablespoons rapeseed oil
3 cloves garlic, peeled and sliced fine
1 tablespoon salted black beans, rinsed
a fragment of a Canalside chile, or 1-2 teaspoons chile flakes
1 tablespoon soya sauce
1 teaspoon caster sugar

Preparation
Heat your oven to 180C. Remove the seeds from the squash.1 Put the de-seeded squash on a baking sheet and roast it until it is tender and golden, 45-75 minutes. Remove from the oven.

Meanwhile, make the black bean and chile oil. Over a low flame, heat the rapeseed oil in a small saucepan for 1 minute. Add the garlic and fry gently for 1-2 minutes, until the garlic is golden brown and a little sticky. Remove the pan from the heat and add the black beans. Return to the heat and add the chile, soya sauce, sugar and 2 tablespoons of water. Heat for about 20 seconds, stirring constantly. Remove from the heat and let cool.

When the squash is cooked, you can either cut it into slices and serve warm, or let it cool before slicing. In either case drizzle the black bean and chile oil over the top and serve with a side of steamed green vegetables.

Recipe adapted from Meera Sodha, East (2019).

Rob’s Recipe of the Week: A ‘Harvesting Gap’ Salad

May 14, 2020 by General Administrator

I tried a variation of this recipe tonight and it went down very well, it used a lot of Canalside produce and felt like an incredibly healthy meal! Feel free to adapt to what you have – I swapped the salad for boiled greens, the canned lentils for boiled red lentils and omitted the pomegranate seeds. I would be tempted to suggest some soy sauce on the lentils to cut through the sweetness of the other components (rocket probably does this job if you have it).

Roasted beets and squash with tahini

Image from The Happy Foodie

Ingredients:
2 large raw beetroots, peeled and chopped
1 medium squash, deseeded and chopped (no need to peel our squash)
Leaves from 2 rosemary sprigs, chopped
1 tbsp olive oil
1 tbsp maple syrup (I used honey)
1 × 400g tin brown lentils, drained and rinsed
200g mixed rocket and other salad leaves
200g cherry tomatoes, quartered
4 tbsp sunflower seeds
Handful fresh parsley, finely chopped
4 tbsp pomegranate seeds
Salt and black pepper

For the tahini vinaigrette:
3 tbsp extra-virgin olive oil
1 tbsp tahini
1 tsp maple syrup (I used golden syrup)
1 tsp Dijon mustard
1–2 tsp balsamic vinegar (to taste)

Method:
Preheat the oven to 200°C fan.

Place the beetroot, butternut squash and rosemary in a large baking tray or roasting tin and toss in the olive oil, maple syrup and some salt and pepper until evenly coated. Spread out the vegetables in a single layer and roast in the oven for 40–50 minutes, stirring once halfway through the cooking time, until tender and slightly crisp.

Meanwhile, combine all the ingredients for the tahini vinaigrette together in a bowl, seasoning to taste with salt and pepper.

Place the lentils and salad leaves in large bowl with the cherry tomatoes and a small drizzle of the tahini vinaigrette and toss until evenly coated.

Transfer the dressed salad to a serving dish and add the still-warm roast vegetables in layers with the sunflower seeds, parsley and pomegranate seeds. Finish with a generous drizzle of vinaigrette.

Adapted from: https://thehappyfoodie.co.uk/recipes/roasted-beets-and-butternut-squash-with-tahini

Erica’s Recipe of the Week: Sweet, rich and sour Indian vegetable stew

March 27, 2020 by General Administrator

Thanks to Erica Moody for suggesting this recipe from Meera Sodha’s column in last week’s Guardian Food.

Meera says: There might seem to be a lot of chillies in this, but it’s not a hot dish, because the natural sweetness of the squash and sweetcorn, combined with the rich coconut milk and spiky lime, balance things out. Fresh curry leaves are now sold in most major supermarkets.

Photo from Guardian Food

Butternut squash and sweetcorn erriseri

Prep 10 min
Cook 45 min
Serves 4

Ingredients:
1kg squash, washed
Sunflower oil
Fine sea salt
1 x 340g tin sweetcorn, drained
2 tsp black mustard seeds
12 curry leaves
1 large onion, peeled and finely chopped
4 garlic cloves, peeled and minced
3 green finger chillies, finely chopped
2 tsp turmeric
1 x 400ml tin coconut milk
2 tbsp fresh lemon juice (ie, from 1 lemon)
Coriander leaves, to garnish

Method:
Cut the squash in half (no need to peel), scoop out and discard the seeds, then cut it into 2cm cubes. Heat the oven to 200C (180C fan)/gas 6. Tip the squash pieces on to an oven tray, pour over two tablespoons of oil and a good sprinkling of salt, and toss to coat. Bake for 25-30 minutes, until the squash chunks are tender and their edges caramelised.

Add two tablespoons of water to the drained sweetcorn kernels and blend to a smooth paste (I use a stick blender).

In a large frying pan, heat two tablespoons of oil and, when hot, add the mustard seeds and curry leaves, and leave them to crackle and pop for a minute. Now add the onion and cook, stirring occasionally, for about 10 minutes, until translucent and turning golden, then add the garlic and chillies, and cook for two minutes. Stir in the sweetcorn paste, turmeric and a teaspoon and a half of salt, cook for a minute, then add the coconut milk (keep the tin) and whisk so everything is combined and the curry sauce is a vibrant yellow.

Half-fill the coconut milk tin with water and add to the pot to loosen the curry – you may need a little more or less water than this, depending on the thickness of your coconut milk – bring to a boil and simmer for five minutes, until it starts to thicken. Stir in the roast squash and lemon juice, and check the seasoning. Garnish with coriander and serve immediately.

Adapted from Guardian Food, 20th March 2020

Rebecca’s Recipe of the Week: For the man who doesn’t like kale

January 3, 2020 by General Administrator

Here is an excellent topping for punchy vegetables such as kale. The key ingredient is fresh turmeric root, which you can get at Gaia, on Regent Place in Leamington, and doubtless elsewhere. You whizz up the turmeric with cashew butter, the juice of a few of the clementines you have hanging around from Christmas, and a bit of mustard.

The original recipe (from The First Mess) combined this with raw, shredded Brussels sprouts, toasted sesame seeds, sliced spring onions and fresh dill to make a very good slaw but I think this will go well on top of anything in the brassica family. This recipe is dedicated to the nice person at Canalside just before Christmas who swapped his unwanted kale for my unwanted rosemary.

Super Turmeric Sauce
serves 2

Ingredients
2 tablespoons cashew butter
2 teaspoons Dijon mustard
juice of 3 clementines
2 inch piece of fresh turmeric, peeled
5 tbsp olive oil

Preparation
Combine the ingredients in a blender and whizz until smooth.

Recipe adapted from The First Mess, where you can find the recipe for the Brussels sprouts slaw, and also a salty maple-roasted squash and ginger rice which goes very well with it.

Rebecca’s Recipe of the Week: Golden Pumpkin Curry

December 19, 2019 by General Administrator

This is an absolute flavour bomb. The combination of onion, spice and pumpkin is delicious, fresh and complex, with a savoury depth that you will savour. Serve with rice, and a garnish of fresh coriander, if you like, for a little touch of green.
If you want to make this vegetarian, you can apparently replace the fish sauce with an equal amount of Japanese miso, but I used fish sauce

Image from https://www.kaveyeats.com/2019/11/mimi-ayes-golden-pumpkin-curry.html

Burmese Golden Pumpkin Curry (Shwe Hpayone-thi Chet)
Servings 2 as a main

Ingredients
100 ml rapeseed oil or other neutral-tasting oil
2 teaspoon ground turmeric
2 teaspoon ground coriander
2 teaspoon ground cumin
2 teaspoon paprika
16 fresh or dried curry leaves
3 medium onions, sliced
3 spring onion, green and white parts, shredded
4-6 garlic cloves, sliced
3 cm piece of ginger, peeled and grated
1 small squash or pumpkin, peeled and cubed
1 tablespoon sugar
4 tablespoons fish sauce

Instructions
Heat the oil in a saucepan over a high heat. Add the turmeric, coriander, cumin, paprika and curry leaves to the oil and allow to sizzle for a few seconds. 
Now turn the heat down to medium and add the onions, spring onion, garlic and ginger and fry for 10 minutes, until fragrant and the onions have wilted and some have crisped up.
Add the squash, sugar, and 300ml of water. Stir well. Cover and cook for 25 minutes, or until the squash is tender. Add the fish sauce, stir again and serve with rice.

Recipe adapted from Mimi Aye, Mandalay: Recipes and Tales from a Burmese Kitchen (2019).

Also available online at https://www.kaveyeats.com/2019/11/mimi-ayes-golden-pumpkin-curry.html

Rebecca’s Recipe of the Week: Pumpkin Scones

May 24, 2019 by General Administrator

‘These tasty savoury scones are best eaten warm with lashings of butter, or they can be served with prosciutto slices for a weekend brunch’, states Jacque Malouf. They’re also very good for dinner alongside an array of Canalside roasted vegetables.

Pumpkin, Cheese and Rosemary Scones
Makes about 8 scones

Ingredients
250g pumpkin or squash, peeled, de-seeded and cut into 2-inch chunks
1 tablespoon olive oil
Salt and pepper
250g self-raising flour
1 teaspoon bicarbonate of soda
½ teaspoon salt
60g cold butter, cut into small cubes
180ml buttermilk or yoghurt
1 tablespoon fresh rosemary leaves, finely chopped
100g sharp cheese (feta, cheddar, goat, as you prefer), cut into ½-inch cubes

Preparation
Preheat the oven to 200C. Place the squash or pumpkin on a baking tray and drizzle with olive oil, and then toss with salt and pepper. Roast for 30-50 minutes, or until the squash is tender and lightly caramelised. Set aside to cool. When cool, chop the squash into ¼-inch cubes.

Increase the oven temperature to 225C and butter a baking tray.
In a large mixing bowl combine the flour, bicarbonate of soda, ½ teaspoon salt, and a few grinds of black pepper. Rub in the butter until the mixture has an even consistency, like fine breadcrumbs.

Fold in the buttermilk, rosemary leaves, cheese, and cubed squash or pumpkin.

Knead gently in the bowl and then tip onto a floured board. Gently roll out to 1 inch thick. Cut into scones using a 2½-inch cutter.

Place the scones on the baking tray and bake for 12 minutes. Remove to a rack and eat warm or cold.

Recipe adapted from Jacqui Malouf, Breakfasts (2005).

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