.
Whenever I use my oven I roast a batch of other veg to make
an easy meal next day. For this one I pre roasted a butternutsquash and used
half in this dish.
Thoroughly scrub a medium butternutsquash. Remove the end
hard pieces and cut into quarters removing the seeds. Then cut each quarter
into 4 wedge shapes. Spread in one layer on a baking sheet, brush with oil and
sprinkle on a good serving of white pepper and sea salt. Peel a garlic bulb and
put alongside the buttersquash then bake in a preheated 200C / 180 fan over for
30 minutes. Leave to cool and fridge overnight.
Next day:
Using half of the roasted wedges, put them into a small
ovenproof bowl which will fit into the top basket of a 2 tiered steamer with
the lid on, and top with a can of mackeral fillets in tomato sauce and 2 diced
sundried tomatoes. Squeeze the roasted garlic out of their casing. Press all of
the garlic into flat disc paste and put on top of the mackeral.
In the lower part of the steamer bring to the boil 200ml
water, add a handful of tagliatelle and place the 2nd tier as
described above on top. Boil for 12 minutes. Drain the tagliatelle.
Layer the tagliatelle on a serving plate with the
tomato / squash mixed in.
.
.
.
Pulled pork with apple cider sauce in pastry
Rich aubergine sauce with wholemeal pasta
.
Pulled lamb pie with kalettes, carrot and mushroom
.
Favourites:
One pan Ostrich and mushroom orzo
,
,
Stuffed squash with homemade red pesto / Provolone Dolce topping
.
.
.
Turkey Shepherd’s pie with a kick
.
(Chicken) Meatloaf
.
Scallops, chorizo with white kidney beans
.
Chicken and mushroom puff pastry pie
.
Steamed sweet potato and dill crab cakes
.
.
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