Friday, April 26, 2013

FOODIE FRIDAYS: Squash Recipe from Chef Jamie Oliver

I am always looking for new variations on recipes I do regularly. And one of my favorite people to turn to when wanting a new meal idea is Chef Jamie Oliver. He is never afraid to take ingredients and use them in new ways you'd never think to.

I was given his cookbook, "Happy Days with the Naked Chef" this past Christmas and absolutely LOVE it. It's packed full of great recipes that would be useful for us vegetarians as well as some awesome sounding meat and fish recipes. One that I tried last weekend was using butternut squash called Hamilton Squash and I'm going to share it with you today.

I used quinoa instead of basmati rice for the extra protein and I used fresh instead of dried porcinis but you can switch it up any way you'd like. In fact, Jamie encourages you to always try making his recipes your own. He considers them to be suggestions, not written in stone. Another thing we love about him around here.

Okay, ready? Grab your apron and let's go!



Hamilton Squash

1 small handful of dried porcini mushrooms
1 butternut squash, halved and seeds removed
olive oil
1 red onion, finely chopped
1 clove of garlic, finely chopped
1 teaspoon coriander seeds, pounded
pinch or two of dried chili, to taste
1 sprigs of fresh rosemary, leaves picked and finely chopped
5 sun-dried tomatoes, chopped
sea salt and freshly ground black pepper
3 1/2 ounces of basmati rice
1/2 a handful of pine nuts, lightly roasted

1) Soak porcinis in 1/2 a cup of boiling water for five minutes. Preheat oven to 450*.

2)Using a teaspoon, score and scoop out some extra flesh from the length of the squash. Finely chop this flesh with the squash seeds and adde to a frying pan with a couple tablespoons of olive oil, the onion, garlic, coriander seeds, chili rosemary and sun-dried tomatoes. (Be sure to preheat your pan, then the oil before adding all of your ingredients!) Fry for four minutes, or until softened.

3) Add the porcini and half of the soaking water. Cook for another two minutes before seasoning with salt and pepper.

4) Stir in the rice and pine nuts. Pack the mixture tightly into the two halves of the squash and then press them together.

5) Rub the skin of the squash with a little olive oil, wrap in foil, and bake in the preheated oven about 1 1/4 hours.

If you try this recipe, be sure to comment and let me know.

4 comments:

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Gift Basket said...

This is a recipe inspired by a one-minute conversation with my mate Johnny Boy Hamilton. He had basically eaten far too much meat in Paris, went for the veggie option one night and was blown away by it. His description used a marrow instead of a squash and some kind of green rice, but anyway, the great thing is I've given this a bash my way and think it's an absolutely fantastic recipe. So, nice one John. There is no need to precook the rice as it will take on moisture from being cooked inside the squash.

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Xmas Gift Baskets said...

What a great Christmas gift for the cook in the family!

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