ramtops

I had a party to go to last night, and wanted to make a contribution to the festive board. Looking at the ingredients in the fridge and freezer,  I settled on squash and red pepper filo parcels. There was no feta in the fridge, but no matter – I hurtled up to Jacksons to buy a block, to find that the normal budget one had been replaced with an oak-aged one, at over twice the price. Still, time beggars can’t be choosers, so I paid me money.

The squash went in the medium slow cooker for about 5 hours, with a heaped teaspoon of Ras el Hanout, and about half a glass of white wine. A brace of slightly wizened peppers (one red, one yellow), were sliced thinly, together with an onion similarly sliced, and placed in the baby slow cooker for about three hours. I added some olive oil and cumin seeds to these. The filo pastry was removed from the freezer.

At about 5.30, I descended to the frozen wastes of the kitchen to make the things; I mixed the ingredients together, with about half the block of the fairy dust feta cheese, diced into small cubes. I oiled a baking tray, opened the filo, and started. And darlings – a disaster. The pastry had been in the freezer a fair while (understatement), and had completely dried out. Pete hurtled back to Jacksons, but filo had they none. Indeed, ready made shortcrust had they none. By now it was 5.50 – scream.

So into the food processor went 8 oz plain white flour, a good pinch of salt, 2.5oz of baking marg and 1.5oz of Trex (I really do recommend Trex for pastry, it makes a lovely short crumb). Added a tiny dribble of cold water, then summoned Pete to roll it out. as he is much better than I at such things. In the meantime, I beat a couple of eggs and stirred them into the squash mixture, along with some black pepper.

Into the oven (preheated to 180C fan) went about 20 baby quiche, and we watched them with some trepidation. They had about 20 minutes, so I even got time to cool them a bit before our lift arrived. And readers – they were gorgeous. I shall make them, or something similar, again.

Although they weren’t the filo parcels I was hoping for …

Mirrored from Reactive Cooking.

image from Wikipedia

I love butternut squash. It has a lovely texture, and works in so many things: risotto, roast veg, Thai currys, soup, etc. But there’s no denying that it’s a faff to deal with due to the peel. So I did a little experiment.

I wanted some soup to come home to on Saturday, and astonishingly, there was no mongrel soup on the go (which I must address). And there was a squash in the fridge. I cut the top off the squash, and then chopped the rest in half, scooped out the seeds, and put it in the medium slow cooker with about ½” of wine (all there was left in that bottle, although obviously in this house, other bottles were available). I then added about 1″ further of water. Switched it on, went away. Returned after a couple of hours and added a diced and peeled Bramley, because it struck me that it would work rather well.

In the small slow cooker, I put a big onion, chopped, three cloves of garlic, and some chopped sage leaves from the garden. Half of this mixture went to make sage and onion tear and share bread (which I baked in the Remoska when we got home),

After four, or maybe five, hours, the squash seemed well cooked, so I scooped a bit out, and lo – even the skin was really soft. So I put it, the apple, the onion and sage mix, into the food processor and blitzed it all. Returned it to the pot with a bit more water, tasted it, and decided it needed some toasted cumin, which Pete obligingly provided. Switched the slow cooker onto medium, and it was all done and dusted when we got home, just half an hour to bake the bread. Splendid.

And then …

I had planned to make Anjum Anand’s Gujarati lamb on Sunday, and had removed half a shoulder of the relevant beast from the freezer. I usually add a squash to this, because the texture is so nice, but there was a bowlful of soup left and it seemed rude not to use that instead. So instead we had a kind of use it up Gujarati lamb, which went like this.

one shoulder of lamb, browned on all sides.
one onion, finely diced
some garlic (I used about six cloves) and a big piece of ginger, made into a paste with some water
a couple of handfuls of dessicated coconut
ground cumin, coriander, turmeric
some chilli flakes
leftover butternut squash soup (I accept that most of you won’t have this to hand)
some chickpeas (I always used dried, so had them cooking in the small slow cooker while this was going on)
lemon juice – about a tablespoon’s worth
salt and black pepper

Soften the onion in some vegetable oil, then add the garlic/ginger paste and fry for about three minutes. Tip in the spices (quantities here are very individual – we like our foot spicy). Fry a bit longer. Put the lamb in the slow cooker, tip the onion mix in, add the soup, and a little water if required – I wanted it to come about half way up the meat. I normally add sweet potatoes, but mine had gone mouldy (oh the shame).

Cooked it for about six hours (adding the previously cooked chickpeas about two hours from the end)  and it was just beautiful. We gorged on it, and there was plenty left for today’s lunch. And indeed there’s still a fair bit of the sauce left, so I shall be adding red lentils and veg to that, and making it into this week’s  mongrel soup.

So there you go – slow cook your squash, and no need to peel. Win win.

Mirrored from Reactive Cooking.