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  • Seasonal local food recipe No.302 – Baked rigatoni with squash, kale and ricotta

    Posted on November 15th, 2015 Janet No comments

    This delicious recipe appeared recently in Thomasina Mier’s column in The Guardian magazine.  It uses three of the veg in our boxes this week. We happened to have rigatoni in the cupboard but this week I might be tempted to try it with penne instead.

    Serves 4-6

    Preparation time: 45 minutes
    kale-squash-ricotta-pie-camelcsa-1115Cooking time: 15-20 minutes

    600g butternut, acorn or onion squash, peeled, deseeded and cut into chunks
    200g cherry tomatoes, halved
    3 garlic cloves, bashed and peeled
    1 pinch dried chilli
    1/2 bunch sage, leaves picked
    salt and freshly ground black pepper
    3 tbsp olive oil
    200g kale
    400g rigatoni
    250g ricotta
    125g grated parmesan

    Preheat the oven to 220°C/Gas mark 7.  Put the squash, tomatoes, garlic, chilli and sage in a roasting tray, season generously, then drizzle over the oil and mix with your hands so that every chunk of squash is coated.  Roast for 25-35 minutes, shaking the tray occasionally, until the squash is a little crisp and the tomatoes are falling apart.

    Meanwhile, tear the kale leaves from their stems.  Bring a large pan of salted water to a boil, blanch the kale leaves until tender – no more than a few minutes – then transfer to a colander with a slotted spoon and leave to cool.  Bring the water back to a boil and cook the pasta for a couple of minutes less than the instructions on the packet: you want it to be still a little firm to the bite.  Squeeze any remnants of water from the kale, finely chop and put in a bowl.

    In another bowl, beat the ricotta and half the parmesan with a fork, season generously, then stir half this mixture through the kale.  Drain the pasta, reserving a cup of the cooking liquid, and return to the pan.  Stir in the kale mix and enough of the reserved cooking water to make a wet sauce that coats the pasta.

    Tip into a big baking dish and scatter the roast squash, tomatoes and sage over the top.  Dollop the remaining ricotta mixture here and there, pushing some of it down into the pasta, sprinkle on the rest of the parmesan and drizzle with a little oil.  Bake for 15-20 minutes, until the parmesan has melted and the top is golden brown.  Serve with a green salad.

  • Seasonal local food recipe No.257 – Sprouts with chipotle, honey and toasted almonds

    Posted on January 4th, 2015 Janet No comments

    This is from a Thomasina Miers column in The Guardian. If you haven’t got chipotle en adobo (a relish) she suggests deseeding a dried chipotle, simmering it in water for 20 minutes to soften before pureeing it; failing that use smoked paprika.  You could also substitute hazelnuts for the almonds.

    The sprouts made a tasty supper with grilled sausages.  Thomasina Miers also suggests serving over rice or quinoa loosened with sesame oil, and topped with feta.

    Serves 2-4sprouts with chipotle

    Preparation time: 10-20 minutes
    Cooking time: 10-15 minutes

    500g brussels sprouts
    45g almonds (optional), skinned
    60 g butter
    1 tbsp chipotle en adobo (or 1 tsp hot smoked paprika)
    1 tbsp honey
    juice of 1 lime

    Wash and tail the sprouts, cut away any discoloured/damaged leaves, and cut into halves.  Put a large, heavy-bottomed frying pan on a medium heat and, when hot, toast the nuts (if using) for 5-10 minutes, tossing them every so often until they are toasted all over.  Roughly chop the nuts.

    Turn the heat under the pan right up, add the butter, wait for the butter to start foaming, then cook until the solids turn a rich deep brown and it smells deliciously nutty.  Throw in the sprouts, fry for a few minutes, then turn them over and cook for 5 minutes more, tossing every so often so they colour all over.

    Add the honey and chipotle to the pan, toss to coat the sprouts and squeeze in the lime juice.  Leave to heat through for a minute and sprinkle with the chopped nuts before serving.