Butternut squash & Red Pepper Tartlet / Parsley & Chive dressed salad

image courtesy of cookstr.com

*Part of the sizzling-staffordshire menu series*

This dish is similar to a dish I used to do several years ago when working in a small hotel. Granted back then it was as a main course, in this case it will serve extremely well as a starter or a side dish viable for a light lunch.It uses ingredients that available year round, although seasonally it would be better suited from late autumn to early springtime.That said it is mainly all down to viability, and as a result it can be easily and cheaply produced whenever.

You will need (per tartlet):

1/4 butternut squash, peeled and sliced into 1/4 inch thickness.
1/2 red pepper, de-cored and trimmed, and sliced into 1/4 inch thickness..
1/2 an apple decored and sliced 1/4 inch thickness(any eating apple will do)
6'' x 2.5 inch pliece of rolled out puff pastry
3 tbsp Seasoned soft white breadcrumbs
2 tbsp grated parmesan
Tbsp roughly chopped flat leaf parsley
1/2 tbsp roughly chopped chives
Handful of rocket
tsp lemon juice
2 tbsp olive oil
cracked black pepper

The doing bit:

In a pan add a little butter and moderately heat until the butter melts. Sear the butternut squash slices with the apple until they are coloured and begin to soften. Remove from the pan and layer on the puff pastry sheet, alternating each slice. Repeat the same for the peppers and also lay evenly onto the tartlet.

In a small bowl mix the breadcrumbs and the parmesan and add a little black pepper. Sprinkle the breadcrumbs on the top of the tart and place on a baking tray in a moderate oven (180C) until the pastry has risen and golden brown, and the breadcrumbs are of similar colour. Remove from the oven and serve with the salad.

For the salad: In a bowl combine the rocket, chives, and parlsey and dress with the olive oil and lemon juice. season with pepper if necessary.

Butternut squash & red pepper soup

With having half a butternut squash left over from this dish it seemed foolish to waste it, so I decided that I was going to make this wonderful soup that provides aromatic tones and sweetness - as well as a hearty small meal ideal for winter lunches or evening starters. We once had this on our xmas menu a while back, and never had any complaints or non empty bowls. I guess it went down well (he smiles).

You will need

1 red pepper (cut into 1cm pieces)
1/2 butternut squash (cut into same size as peppers)
250 ml milk
vegetable or chicken stock cube
pinch cinnamon
2 cloves
1 small red onion (top and root cut off and scored)
pinch nutmeg or mace
dash white wine
salt and pepper for seasoning.

Preparation

In a heavy bottomed pan on low heat, put in the pepper and the squash and the cinnamon. Add a little olive oil if youre worried about it sticking but i like to leave it out. Its up to you. Put the lid on the pan and keep it stirred every few minutes. we're aiming to get the most sweetness out of the squash and pepper so longer is better.

In a seperate pan add the milk, scored onion, nutmeg and cloves and bring to temperature on a low heat while the peppers and squash are fettling nicely.

When the squash has begun to soften (and turning to mush), keep stirring then add the white wine. Cook out for a few minutes, then add the milk infusion (strained) keep the onion though, and add it to the mix. Turn the heat up a little and allow our soup to come to a tempered simmer. add the stock cube (crumbled) and stir in, if the mix is a bit too tight feel free to add water - if it gets too thin it can always reduce and enhance flavour.

Bring to the boil, then reduce heat to a simmer. Stir occasionally, tasting each time. Season with salt and pepper where neccesary and blend.

Serve, and devour.

Parsnip & Chestnut Soup (Another winter warmer)

Image courtesy of mistress-of-spices.com

I made this some years back during the winter, thinking along the lines of something to complement parsnips and the mid range in flavour tones they have, which is not to dissimilar from vanilla. I had thought along the lines of honey or similar, but then it hit me - a can of chestnut puree eyed me suspiciously from the shelf and thus this hearty winter warmer was born.

It is a very filling, sweet and comforting soup. If you are a fan of parsnips and generally sweet vegetables this will be right up your alley. Posted at the request of Jaffacake - this recipe hits all the buttons for the budding soupmaker. It works on a number of levels and can be applicable to alot of vegetables such as carrot, sweet potato, butternut squash and even turnip or mooli radish.

Feel free to play around with the recipe a little - use of mellow spices such as turmeric and cumin can make this dish even more pleasurable.

You will need (makes a large batch of about 4-6 portions)

3 or 4 parsnips, cleaned and peeled into ribbons. Chopping them up works but will take alot longer.
Can of chestnut puree
500ml milk
250ml vegetable or chicken stock.
1 large onion diced finely.
Teaspoon of butter or margarine

Heat up a large pan, add the finely diced onion and the butter. Cover the pan and allow the onions to sweat and soften, then add the parsnips. Allow the parsnips to colour slightly then turn the heat down to low and cover the pan until the parsnips begin to break up. Add the milk and allow to come up to temperature, but not boil, When the parsnips have turned to a mash texture, add the chestnut puree then blend to a uniform texture.

Add the stock, bring to the boil then simmer for approx 20 minutes. Taste and season appropriately

Serve while piping hot, and add a spoonful of honey if feeling adventurous.

Beetroot Soup (A winter warmer)

Ordinarily I wouldn't go out of my way to buy beetroot. Don't get me wrong its a wonderfully useful vegetable, full of nutrients etc - it just often slips my mind. That said its quite low in calorie and generally good for you.

The shopping trip last night yielded some beetroot from the reduced section at a price that couldn't be refused, and as a result i decided to reunite with an old love - beetroot soup. Its extremely colourful, quite filling and very warming. And for the most part its healthy too!

You will need:

4 fresh beetroot (smallish) peeled and chopped into 1cm pieces
Pinch nutmeg
Tbsp butter
1 white onion (large) chopped to the same proportions
250ml whole milk
2 cloves
1 litre vegetable or chicken stock.
(optional) handful of fresh coriander chopped

The doing bit:

In a pan add the milk, cloves and a pinch of nutmeg. Warm the milk through and allow to infuse but do not let it boil.

Put the butter into a pan and heat until melted and bubbling. Add the onion and beetroot - put the lid on the pan and allow to "sweat" until the onions become soft. Add the milk infusion and the stock. Bring to the boil then simmer until the beetroot pieces become soft. Add any optional herbs & blend, then season if necessary with salt and pepper.

Serve piping hot, with an optional dollop of cinnamon creme fraiche.

Rosemary & Apricot Stuffing

Image courtesy of 4.bp.blogspot.com

I'm a bit of a traditionalist when it comes to stuffing, in that if its not inside meat or fish or vegetables then its not really a stuffing. For me its meant to be inside whatever its stuffing so that it can add to and absorb the flavours of the carrier. That said I am amenable enough to appreciate that people serve it on the side as less of a fuss and bother in preparation. I suppose ultimately its all down to preference.

Composed at the request of "jaffacake" this rosemary and apricot stuffing recipe works well for pork and lamb alike, with all sections of the pig / lamb applicable such as leg, shoulder, loin or fillet.

It can also serve as a good filling / padding for meatloaf if you come across some cheap lamb or pork mince, which is good especially during the winter months as its hearty, filling and full of flavour and uses robust winter herbs.

Ingredients

1/2 pint sweet cider or apple juice
2 eggs (beaten)
150 g butter
1 onion, finely chopped
1 celery stalk finely chopped
1 clove crushed garlic
200 g smoked bacon (streaky is best for flavour and cheapest) chopped to roughly the size of your onions and celery)
150 g dried ready-to-eat apricots, roughly chopped
Good handful of fresh rosemary & thyme. Add some sage if youre feeling fruity.
Coarse Grain Sea Salt
Freshly ground black pepper
zest 1 small orange
pinch nutmeg
about 5 slices of brown or wholemeal bread toasted, and food processed into breadcrumbs

Saute bacon,onions, garlic and celery in a pan until soft and a little colour added

Combine all ingredients with breadcrumbs in a bowl, melt the butter and add until unifom mixture is reached.

Wrap mixture tightly in clingfilm into a sausage shape, tying both ends then steam for about an hour until fully cooked (firm to the touch).

slice into pieces and reheat as neccessary. Devour.

Colcannon Parcel

This cute little appetiser works well from autumn to late spring - utilising flavours and ingredients which originate and compliment the original colcannon. I like to use colcannon around Hallowe'en, yet it holds great merit in winter and spring too with its earthy flavours. Currently in use as a starter on our table d'hote menu at the Foxlowe hotel in Leek, Staffordshire, it sets the palate in readiness for a myriad of other springtime flavours which emerge as a wondrous variation from the stodginess of winter.

Ingredients (Per serving):

1 rasher of streaky bacon

1 large leaf of savoy cabbage

1 large cooked salad new potato

1 tsp creamed horseradish

salt & pepper

tsp butter

For the sauce:

50ml double cream

tsp dijon mustard

Dash dry white wine

Method

In a small mixing bowl, crush the new potato and stir in salt & pepper and the creamed horseradish. Lay out the bacon on a chopping board with the cabbage leaf on top. Spoon into the centre of the leaf the potato mix, tuck in the edges of the cabbage and roll into a parcel shape. Wrap with the bacon until it overlaps itself.

In a small roasting tin place the parcel(s) with a little water & cover with foil. Cook in the oven until bacon is cooked & cabbage is bright green. Remove from oven and in a small pan add the butter and sear the parcel until bacon gains more colour (like a golden brown).

For the sauce: In a saucepan add the wine and heat until boiling. Stir in the mustard then add the cream. Reduce volume by half.

Cut the parcel in half then stack centre plate. Drizzle sauce over or around parcel & serve.