food INDEX A feast of flavours
Make the most of the glut of seasonal fruit and vegetables with these delicious ideas.
Hot butternut squash with taleggio
Just add bread to mop up the juices and a crisp green salad, and you’ve got the ideal late-summer supper.
Serves 4–6 1 kg butternut squash cut into 4 cm cubes
125 g (41/2 oz) taleggio, fi nely sliced
1tbsp chopped parsley 1tsp chopped oregano 1tsp thyme 1tsp freshly grated nutmeg
Method Preheat the oven to 200°C (400°F/Gas 6).
1. Put the squash in a large
steamer and cover with a lid. 2. Sit the steamer over a saucepan or wok of simmering water and steam for 15–20 minutes, or until the squash is nearly tender. 3. Transfer the squash to an ovenproof dish and bake for 30 minutes, or until it is golden brown. Arrange the cheese on top and bake for a further three to four minutes, or until the cheese has melted. 4. Combine the herbs and the nutmeg and sprinkle them over the melted cheese. Season well with salt and freshly ground black pepper and serve immediately.
Courgette and haloumi fritters
These delicious, moreish fritters are best prepared and cooked as close to their serving time as possible, as the haloumi becomes tough as it cools.
Makes 36; serves 6 300g courgettes
4 spring onions thinly sliced 200g haloumi cheese, coarsely grated
30g plain fl our 2 eggs
1 tbsp chopped dill, plus extra sprigs, to garnish 60ml vegetable oil
1 lemon, cut into thin wedges 90g Greek-style yoghurt
Method 1. Preheat the oven to 120ºC (235ºF/Gas 1/2).
2 Coarsely grate the courgettes, then, using your hands, squeeze out as much liquid as possible. 3 Combine the courgette with the spring onion, haloumi, fl our, eggs and dill. Season well with salt and freshly-ground black pepper.
4 Heat the oil in a large heavy- based frying pan. Drop heaped teaspoons of mixture into the pan and cook, in batches, for 2 minutes each side, or until golden and fi rm. Drain on paper towels, then transfer to a low oven to keep warm while cooking the remaining fritters. 5 Serve the fritters immediately with yoghurt, a piece of lemon and a small sprig of dill.
22
www.indexmagazine.co.uk
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68