Inspired by Jamie Oliver
· 1 pumpkin, about 1kg
· 2 cloves garlic, peeled
· olive oil
· 1 red onion, peeled and finely chopped
· 2 sprigs of fresh rosemary, leaves finely chopped
· 1 dried chilli
· sea salt
· freshly ground black pepper
· ½ teaspoon ground nutmeg
· ½ teaspoon ground cinnamon
· 50 g basmati rice, washed and drained
· 75 g dried cranberries
· zest of 1 orange
· 200 ml organic vegetable stock
· 1 bunch kale, stems and ribs discarded
1. Preheat oven to 230ºC. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Finely chop this pumpkin flesh and one of the garlic cloves. Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped pumpkin, chopped garlic, ¾ onion, and half the rosemary. Cook gently for 10 minutes or so until the pumpkin has softened.
2. Meanwhile, place the whole garlic clove and the remaining rosemary in a pestle and mortar. Crumble in the dried chilli, add a good pinch of salt, pepper, nutmeg and cinnamon and bash until you have a paste. Add a little olive oil to loosen up the mixture and then rub the inside of the pumpkin with it.
3. Season the cooked pumpkin mixture and stir in the rice, cranberries, pistachios and orange zest with a pinch each of nutmeg and cinnamon. Mix thoroughly then add the vegetable stock, bring to the boil and simmer for 3 minutes (no longer or the rice will end up overcooked later).
4. Tear off a sheet of tin foil that's large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the rice mixture into it, then place its lid back on. Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Remove from oven.
5. In a pot, over medium heat, heat 1 tbsp oil. Add remaining onion (1/4 cup) and cook for 7 minutes. Add the kale and toss to coat. Cover and cook, stirring once, until wilted, about 2 minutes. Add the salt and serve.
Grilled White Fish with Crunchy Apricot Salad
· 4 whitefish fillets, boneless, skinless
· 4 carrots
· 2 apricots, pitted
· 6 Tbsp. vegetable oil (divided 3 and 3)
· 2 Tbsp. cider vinegar
· Dijon mustard (3 tbsp and more)
· 1/2 tsp. sea salt
· lettuce, washed and torn
· Freshly ground black pepper to taste
1. Preheat a grill.
2. Peel kohlrabi and carrots. Be sure to cut off all of the tough outer peel of the kohlrabi. Core apricots and quarter. Set them aside.
3. In a salad bowl, whisk together 3 tbsp oil, vinegar, 3 tbsp mustard, and salt until well blended. Add pepper, if you like.
4. Using the large holes on a standing grater or a mandoline set up for fine julienne, grate the kohlrabis and the carrots into the salad bowl with lettuce and apricots. Toss everything together until everything is evenly coated with the dressing. Taste and add more salt or pepper, if you'd like. Set aside.
5. Coat each fillet of fish with a thick layer of Dijon mustard. Dip each fillet in bread crumbs and season with salt and pepper.
6. Brush a hot grill with the oil, and place each fillet on the grill. Grill for approximately 5 minutes, flip, and grill other side until done.
Beef, Potato and Red Cabbage Pie
Inspired by Curtis Stone
· 1 red onion, thinly sliced
· 375 g red cabbage, finely shredded
· 1 1/2 tbsp cider vinegar
· 500 g beef mince (replace with soy mince)
· 2 tbsp plain flour
· 1 cup salt-reduced beef stock (replace with vegetable stock)
· 1/2 cup apple cider
· 2 tbsp thyme leaves
· 4 potatoes, unpeeled, very thinly sliced
· Olive oil
1. Preheat oven to 220°C or 200°C fan. Heat half the oil in a large deep frying pan or saucepan over medium heat. Cook onion, stirring, for 2 minutes or until softened. Add cabbage and cook, turning, for 5 minutes or until cabbage wilts. Stir in the vinegar. Transfer to a large bowl.
2. Heat the remaining oil in the pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 minutes or until cooked through. Sprinkle with the flour. Cook, stirring, for 1 minute. Add the stock and cider. Bring to the boil over high heat. Remove from heat. Stir in the cabbage mixture and half the thyme. Season. Spoon into a 2L ovenproof dish.
3. Arrange the potato, slightly overlapping, over mince mixture. Drizzle with oil and sprinkle with remaining thyme. Season. Bake for 20 minutes.
Chard, Fennel, and Cauliflower Gratin
· 5 tablespoons unsalted butter
· 1 large bulb fennel, cored, and sliced thin (about 3 cups)
· 1 large onion, sliced thin (about 1 1/2 cups)
· Kosher salt and freshly ground black pepper
· 3 medium cloves garlic, minced (about 1 tablespoon)
· 3 bunches chard (about 1 pound), leaves removed, tender stems sliced thinly
· 1/2 teaspoon freshly grated nutmeg
· 1 tablespoon flour
· 1 1/2 cups half and half
· 4 cups chopped cauliflower
· 1 1/2 cups fresh breadcrumbs
· 2 ounces finely grated parmesan or romano cheese (about 1 cup)
1. Adjust oven rack to middle position and preheat oven to 400°F. Melt 2 tablespoons butter in a large saucepot or Dutch oven over medium-high heat. Add fennel and onion, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened and translucent, about 10 minutes, reducing heat if it starts to brown. Add garlic and cook, stirring constantly until fragrant, about 30 seconds.
2. Add 1/3 of chard and cook, stirring, until wilted, about 1 minute. Repeat with remaining chard in two more batches. Add nutmeg and flour and stir to combine. Add half and half, stir to combine, and cook, stirring occasionally, until thickened. Add cauliflower and reduce to a bare simmer. Continue to cook, stirring occasionally, for 10 minutes.
3. Meanwhile, melt remaining 3 tablespoons butter. Toss breadcrumbs, butter, and cheese in a large bowl and season with salt and pepper.
4. Season filling with salt and pepper, transfer to a large casserole dish, top with breadcrumbs, and bake until golden brown on top and bubbling around the edges, about 30 minutes. Remove from oven, let rest about 10 minutes, and serve.
Penne with Balsamic Glazed Asparagus
· 1 bunch fresh asparagus spears
· 1 tablespoon olive oil
· ¾ teaspoon salt
· ½ teaspoon freshly ground black pepper
· ½ cup balsamic vinegar
· 1 teaspoon light or dark brown sugar
· 1 pound penne pasta
· 4 tablespoons butter, cut into pieces
· 1/3 cup freshly grated Parmesan cheese, plus more for serving
· 1 tomato, sliced
1. Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
2. While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.
3. Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Add chopped tomatoes. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.