Baked Pumpkin Pilaf

Despite the calendar saying that it is June and we should be sipping G&T out on the patio while eating a light salad, we are instead getting blown around by gale force winds and soaked in thunderous showers. So instead of that light salad here is a warming rice dish to keep the cold of this British summer at bay. Serves 3.

Ingredients
1 Butternut Squash (peeled and cut into bite-sized chunks)
225g Rice (long grain - I use a mix of white and wild rice but brown would work as well)
1 large onion sliced into half moons
1 thumb sized chunk of ginger peeled and sliced into matchsticks
2 cloves garlic cut into slivers
2 tsp ground cumin
2 tsp ground coriander
1 large handful of green lentils
3 tsp cumin seeds
2 cloves
5 cardamom pods lightly crushed
olive oil
6 cherry tomatoes halved
500ml chicken or vegetable stock
Handful of chopped coriander

Spread the chopped squash in a baking tray and drizzle with olive oil and sprinkle over the ground spices. Shake to cover and bake in a medium-hot oven (160C) for 20 or so minutes, shaking half way through.

Meanwhile fry the onion in a large casserole with a little oil until it starts to colour and then add the garlic, ginger, cumin seeds, cloves. Fry briefly and then add the rice and lentils. Stir again to coat everything with the oil then add the stock and bring to the boil.
Put the lid on the casserole and stick it in the oven and bake for 15 minutes.
Take the rice from the oven and stir in the roasted squash and the halved tomatoes. Put the lid back on and bake for a further 10-15 minutes until the rice and lentils are cooked and the liquid has all evaporated.

Serve with yoghurt and mango chutney.

This could also be served as a side dish to accompany some pan fried chicken breasts, a vegetable curry or some spiced fish fillets.

Roasted Squash and Porcini Risotto

Another meal that was designed to use up the contents of my Abel and Cole vegetable box. A pair of onion squash in the box and I didn't want to make soup or roasted veg with sausages and so this risotto was born.
Serves 3.

Ingredients
2 small onion squash or one butternut squash, peeled and cut into chunks
1 sprig rosemary chopped
3 tablespoons olive oil
1/2 an onion or a couple of shallots finely chopped
1 clove of garlic, crushed.
2 knobs of butter
small handful of dried mushrooms
1 litre vegetable stock (maybe a little more or a little less)
250g risotto rice
large handful of grated Parmesan cheese

Soak the dried mushrooms in hot water until softened. 
Roast the squash with the rosemary, 2 tablespoons of the oil and salt and pepper in a moderate oven until softened and slightly caramelised around the edges.
Meanwhile fry the onion and garlic in the remaining oil and 1/2 the butter until softened, add the rice and stir to coat. Add the mushroom soaking water (avoiding any gritty residue) and stock gradually to the rice until cooked. Stir in the mushrooms and the roasted pumpkin. Add the Parmesan and the last of the butter and stir and leave to stand for a few minutes. Serve with some extra Parmesan shavings.

Smoked Haddock Risotto

Rice and smoked fish, a wonderful combination. Through in lots of parsley and some slowly softened leeks and you have a bowl of comfort food. Serves 2 generously or three less so.

Ingredients:
2 medium leeks, finely sliced
1 clove of garlic finely chopped
175g of risotto rice
knob of butter
big handful of parsley finely chopped
1 ltr of stock (vegetable or fish, you may need more or less than this amount)
large fillet of smoked haddock (get the undyed if you can)
500ml or so of milk (just enough to cover the fish)
few peppercorns

Gently poach the haddock in the milk with a bay leaf, some peppercorns and chopped up parsley stalks. Meanwhile fry the garlic and leaks in a wide pan with the butter. When softened add the rice and fry briefly. Add the stock gradually until the rice has softened. Skin and flake the haddock and add to the rice with parsley. Stir gently to amalgamate and season to taste. Add an extra small knob of butter.

Divide between two warmed plates and grate a small amount of parmasan cheese over the top if you like.

Roasted Squash Risotto

On a cold and icy evening with snow still lying on the ground I felt a need for a warm, creamy, satisfying meal. Fortunately a friend had given me a home grown butternut squash perfect for a risotto. Serves 2.

Ingredients
225g risotto rice
2 knobs of butter
glug of olive oil
1 medium onion finely chopped
2 cloves of garlic finely chopped
1/2 a butternut squash, peeled and diced into bite-size chunks
1 sprig of rosemary
vegetable stock & pinch of saffron
1/2 handfuls of grated Parmesan

Toss the squash with a good glug of oil along with the rosemary, salt and pepper in a hot oven, shake occasionally.
Meanwhile make the risotto. Melt the butter with a glug of oil in a wide pan and add the onion and garlic and fry until softened. Add the rice and stir. Add the stock gradually until the rice has softened. Add the roasted squash, the cheese and another knob of butter.

Leftovers - Sweet and Sour Turkey

Fancied something with a bit of zing this evening. Serves three or 4 at a stretch depending on how much turkey you have. I cook this in a large (and very cheap) Ikea wok that now has a very nice patina.

Ingredients

1 Medium Onion - Finely sliced into half-moons
1 Large Red pepper - sliced
3 sticks of celery - chopped
2 cloves garlic - finely chopped
Thumb sized chunk of garlic peeled and finely sliced into matchsticks
1 small can of pineapple chunks
1/2 hard white finely sliced
Shredded leftover turkey
1 teaspoon of cornflour
1 tablespoon of tomato purée
2 tablespoons of vinegar
2 tablespoons of soy sauce
1 tablespoon of chilli sauce (or more if you like it hot or add fresh green chilli)

Fry the onion garlic and ginger in a glug or two of vegetable oil until starting to colour. Add the pepper and celery and stir fry for a few minutes until they start to colour. Add the turkey and stir fry. Drain the pineapple and add the chunks, vinegar, soy sauce, tomato purée and chilli sauce. Stir. Mix cornflour into reserved pineapple juice and add to the pan and stir to thicken the sauce. If the sauce is too thick add more pineapple juice or orange juice or vinegar depending on the sweet/sour balance you want.

Serve with boiled rice.

Chicken and Mushroom Risotto

My favourite way of using up leftover roast chicken. I like my risottos quite moist, adding the knob of butter at the end helps amalgamate the stock and the rice and makes a creamy texture. This is not a meal you can leave for very long, frequent stirring is a must to get the right texture, as is cooking it over a medium hat; not to hot otherwise the stock boils off too quickly, too slow and you end up with a savoury rice pudding.

Ingredients:
225g Risotto Rice
Knob of butter and glug of olive oil
Glass of white wine
Two sticks of celery, trimmed and diced
1 clove of garlic finely chopped
1 medium onion, finely diced
Handful of roast chicken leftovers chopped or shredded
Few chestnut mushrooms diced
1 litre or so of chicken stock
Parsley and tarragon finely chopped
Handful of freshly grated Parmesan cheese
Salt and pepper

Fry the onion, celery and garlic in the butter and oil until softened. Add the mushrooms and rice and stir. Add wine and stir frequently until absorbed over a medium heat. Add the stock a couple of ladles at a time, stirring frequently until the stock is absorbed. Repeat until the rice is cooked. At this point add the herbs, Parmesan and another knob of butter. Stir and test the seasoning and serve.