Summer Love (or Butternut Squash Ravioli with Sage Butter, Orange & Toasted Hazelnuts)

It appears that our summer is planning on being rather short-lived this year with the occasional ray of sunshine being preceded and, when it does manage to struggle out from behind the clouds, usurped by a torrential downpour of rain. At least that’s what seems to be happening in my neck of the woods. Never one to let such things bother me; I simply decided that a light summery supper was in order regardless of how gloomy it was outside.  Clearly I couldn’t eat it alfresco (let’s face it that would be plain daft given the wet conditions), so I used my ever loyal imagination and enjoyed a lovely supper in the warmth and radiance... of my Aga!

The pasta recipe comes from an old Rick Stein recipe, I used strong plain flour but you choose.  The filling can be modified to suit you, try pine nuts in the filling or instead of the hazelnuts or be very authentic and use almonds like the Italians.

P.S.  I know it may not look the most appetising dish in this photo but trust me, it tastes divine.

Pasta

225g Plain Flour

¼ tsp Salt

½ tsp Olive Oil

2 medium Eggs

4 medium Egg Yolks

Filling

1 Butternut Squash

150g Ricotta

25g Parmesan Cheese

Salt & Pepper

Drizzle of Olive Oil

Sauce

25g Butter

Small bunch Sage (more or less to suit)

1 tsp finely grated Orange Zest

First of all, peel and cut the Squash into small pieces. Sprinkle with salt and pepper and olive oil.  Roast in the oven for 15-20 minutes until cooked through.  Remove from the oven and resist all temptation to eat straight from the roasting tin.  At this time, the squash will taste wonderful and will be begging you to forget all about the pasta and sauce and eat it straight from the tin forgetting all others who need feeding and indulge only yourself... be strong!  It is worth it.

To make the Pasta, combine all of the ingredients in a food processor and blitz until it comes together.  Knead the pasta for around 15 minutes on a floured surface (with more to add if needed) until it becomes smooth, silky and elastic.  Wrap in cling film and place in the fridge for 20 minutes.

In the food processor, blitz the Squash, Ricotta and Parmesan.  It will now resemble strange coloured mash potato – that is ok.  Put aside until you are ready to use it.

Now, back to the pasta. 

Remove from the fridge and roll out either on a pasta machine or with a rolling pin until very thin (thinnest level on the pasta machine).  Lay out on a floured surface and put teaspoons of the filling onto the Pasta leaving space between the filling to cut out the Ravioli.  Brush water in-between the fillings and place a further piece of Pasta over the top pressing down around and in-between the mounds of filling and try to remove any air that may be trapped.  Cut out the Ravioli either with a cutter or knife.  Place on a floured sheet and cover until you are ready to cook.

Lightly chop the Hazelnuts and place in the oven for a couple of minutes until they just start to roast.  Set aside.

Place a pan of water to boil.  When it comes to a rolling boil, add the Ravioli and boil for 4 minutes.  Meanwhile, place the Butter in a shallow pan and fry until it starts to froth.  Add the Zest and Sage and cook for a couple of minutes. 

Drain the Pasta and plate up.  Pour over the Butter sauce, sprinkle over the toasted Hazelnuts (and more Parmesan if using).

Gorgeous!

The Perils of Domestic Bliss and the Virtuous Diet...

Today I find myself alone with the dogs and chickens as the Rrvvv has driven off to the airport looking frighteningly smart all suited and booted for a couple of days in Ireland on business.  I have noticed that during these circumstances my diet regime is far more disciplined.  These must be the days my body craves for when the 5-a-day simply happens without the need for stern words and a good look in the mirror for added persuasion, the alcohol stays in the drinks cabinet and the portion control is similar to that of a 5-year old.  What happens the rest of the time can only be attributed to a wanton desire to become a domestic goddess.

I will be honest and tell you that this state of mind and being is not something in me which extends to other homely considerations such as ironing and cleaning (urggh!) but is something that is remarkably strong in the kitchen.  When feeding others (one or multiple), I find myself dreaming up dishes to warm the heart, take the tough day away and satiate the soul.  Unfortunately these tend to be fairly generous portions (I am slowly getting this under control) and are not always within the allotted calorie count.  They do however tend to achieve the job at hand.

So for the lone diner tonight, the calling from the refrigerator comes in the form of the green leafy stuff and all things good for you (ok most things good for you). 

Having made enough Wasabi cream to feed the whole of Japan last night for a sesame seared beef fillet dish, I feel it would be wasteful to ignore the remainder of it today.   Teaming it up with some lovely smoked salmon, king prawns and warm lime vinaigrette makes me feel both righteous and just a little bit ‘goddess-like’.

... Perhaps it is possible to be both after all?!

Serves 2

100g Smoked Salmon

8 Tiger King Prawns (raw if possible)

Mix of Salad Leaves (I like herby leaves and spinach)

¼ Cucumber (cut into julienne)

A few chives (chopped into 2”-ish lengths)

¼ each of mixed Sweet Peppers

Small bunch of Coriander (roughly chopped)

Small pan of water

1 tsp white wine vinegar

For the Warm Vinaigrette:

1 clove Garlic (grated)

2 tbsp Olive Oil

½ Lime (zest and juice)

1 tsp Honey
Salt and Pepper

For the Wasabi Cream:
2 tbsp Crème Fraiche
½ tsp Wasabi Paste (more or less depending on how hot you like it)


First of all make up the wasabi cream.  Combine the crème fraiche with the wasabi paste and adjust the quantities to suit your taste (in terms of heat).  If you don’t have wasabi you can just use horseradish with the crème fraiche.  Put to one side in the refrigerator until ready to assemble.

Prepare the salad by thinly slicing the peppers (the thin slice on a mandolin works well for this) and then the cucumber – you are looking for a fine julienne.  Combine all the salad ingredients together in a bowl and put to one side.

Butterfly the prawns by slicing down their backs part way through (they will open up like a butterfly when cooked) and removing the black vein.  Heat a pan of water with a teaspoon of white wine vinegar and a little salt and quickly cook the prawns in the boiling water (they will take around 1-2 minutes).  Remove from the heat and drain.  Leave to cool.

Add 2 tablespoons of olive oil to a small pan and heat gently.  Add the ginger and garlic and cook through (making sure not to brown them).  Add the honey and lime juice/zest and stir to combine.  Remove from the heat. 

To assemble, drizzle the wasabi cream over the bottom of the plate.  Pile the smoked salmon and prawns into the centre of the plate.  Pile the leaves into the centre of the plate and dress with the warm vinaigrette.

Sit back and indulge in healthy, gorgeous food with your halo intact!

The Collective "Ooooh"

After 6 years of attending Cricket matches I still find myself in the position of being a novice when it comes to the game of starchy whites and a blatant display of ball rubbing.  I understand the basics but the technical tactics hold very little in the way of interest for me. 

Having said that, there is something about cricket which is always so very civilised and keeps me going back for more.  Maybe it is the way the crowd come together replete with stylish (and not so stylish) sun hats, superman outfits and cool boxes and chorus in the collective ‘ooooh’ at pivotal moments in the game.  It is, perhaps, one of the very few sports in which hundreds of people seem to be of one mind and voice at exactly the same time.  The universal language of cricket crowd participation is not extensive but seems from my seat to be only 5 or 6 phrases.  Obviously there is the “oooooh” normally followed by a concurrence of “he played that very well”, the cries of the ecstatic “oh yes” and of course its partner (which is worked up from a quiet but hopeful beginning and ends in a minor frenzy when it all works out) “ooooohhhhh..... yesssssss!” and finally the questioned but no less important “referral?”.

The volume of the crowd is undeniably linked to the excitement of the game.  That may seem an obvious thing to say but it is by no means an obvious connection.  The more boring or tactical the game, the louder and more raucous the crowd participation is as they begin to make their own entertainment.   The enthusiasm and spontaneity of volleying a beach ball around the stands during moments of cricket monotony and the – in any other circumstances – bizarre games which hold everyone’s rapt attention such as ‘how high can we stack beer glasses while passing them around the stand?’ are strangely engrossing.

However entertaining all this is, for me the best part of any day at the cricket has got to be food related.  Today’s glamorous lunch affaire was held over 8 fold up plastic seats, a plethora of plastic food containers and matching knives and forks.  White “tea” or red “tea” was on offer having already partaken in a very ‘early doors’ glass or two of Gordon’s finest. 

The trick to the cricket lunch is to make it easy to eat and yet more exciting than the everyday lunch menu (and of course making enough to feed all of your guests and most of the stand you are in).  In anticipation of achieving this, yesterday I came up with an idea for a Morrocan Lamb Samosa while musing over a can of Chick Peas (excitement sometimes reaches fever pitch in our house).  Clearly there was more on offer for lunch than just this dish but it did work out surprisingly well and is great as one of many snacks for a day at the cricket.  Add more heat if you want to or just leave it as a warm fuzzy in your mouth.

Makes 24 Samosas or 48 Canapés

500g minced lamb

1 small onion (finely chopped)

3 cloves of garlic (finely chopped)

Drizzle of Olive Oil

1 tsp turmeric

1 tsp ground cumin

2 tsp ground coriander

½ tsp cayenne pepper

Seasoning

1 tin chick peas

2 tbsp sundried tomato puree

½ cup chicken stock

Zest of 1 lemon (can substitute with dried apricots for a more fruity flavour)

10 cherry tomatoes (quartered)

Handful of fresh coriander

2 packs filo pastry

50g unsalted butter (melted)

Heat a pan with some olive oil and add the shallot, cook until turning translucent.  Add the garlic, and all the spices and cook for 1-2 minutes until the spices release their aroma.  Add in the minced lamb and brown off (do not add more oil as the lamb will release its own).  When browned, add the tomato puree and the zest of the lemon.  Mix well while over the heat, add the chicken stock, chick peas and tomatoes and cook for about an hour in the oven at 180 degrees.  Remove from the oven after this time and add in the chopped coriander and season to taste.  Leave to cool.

When the lamb is completely cool, start preparing the pastry.  Cut each pastry sheet in half down the longest side leaving you with long strips of filo pastry.  Taking one sheet at a time (cover the remaining pastry when not in use with a damp tea towel to stop it from drying out) brush the melted butter around the edges of the pastry.  Put a dessert spoon of the lamb in the top corner and fold over in a triangle.  Keep folding this triangle over (long side and then short side) so the meat becomes completely encased in the pastry.  When you have folded over the entire sheet, brush the triangular pastry with the melted butter and place on a non stick baking sheet.  Continue with the remaining sheets.

Bake in the oven for 20 minutes at 200 degrees.  Remove from the oven, leave to cool for a few minutes before trying one (cooks prerogative).