Roast butternut with Serrano ham and a Manchego crumble

Tags

baked dishes, baked vegetables, butternut, crumble, manchego, Parma ham, serrano ham, spanish, stuffed vegetables

I realise that this is my second butternut post in a few weeks but I do love this very versatile and delicious vegetable.  Also in times of lockdown and trying to go out to the shops as seldom as possible, it is the best thing to have around as it lasts for weeks or even months if kept in a cool and dry environment, not the refrigerator though, that is too cold.  Simply buy a few and place in a cool area and you will have it ready to go whenever you need some.  When you buy your butternut be sure to choose a nice firm one with smooth skin and no blemishes.  Did you know that its name comes from its melting texture that leaves a little taste of butter on your palate?  Or that it is very low in calories as it is high in water content (95%); so no need to feel guilty after eating it.  It has a delicious subtle taste, almost a cross between sweet potato and a chestnut, thereby allowing to be used perfectly in both sweet and savoury dishes.  One usually peels a butternut but in certain recipes, the skin may even be left on as it is in fact perfectly edible.  Versatile as well, can be eaten in soups, purees, roasted, sauteed, hot or cold. The perfect vegetable in fact.

This recipe works very well as a lunch dish or light dinner. Very quick to prepare too.

Serves 4

Ingredients:

2 butternut squash
6 to 8 slices of Serrano ham or Parma ham
120g / 4oz button mushrooms
1 tablespoon butter
2 tablespoons olive oil
Salt & freshly ground black pepper
for the crumble:
50g / ¼ cup manchego cheese (can use Parmesan)
3 tablespoons butter, cold and cut into little cubes
50g / 2oz flour

Preparation:

Preheat the oven to 180C/360F
Cut the butternut into 2 lengthwise, remove the seeds and drizzle with olive oil
Bake for about 40 to 45 minutes
In the meantime, cut the mushrooms into slices
In a sauté pan, melt the butter and cook the mushrooms until golden, add salt & pepper
For the crumble: grate the cheese, add it to the butter and flour
With your fingers rub the mixture together until it forms little pea sized bits of dough
Spread the crumble mixture onto a small baking sheet and place in the oven with the butternut for the last 12 to 15 minutes
Remove the butternut once cooked, add the mushrooms evenly divided between the four halves
Place 1 to 2 slices of Serrano ham and sprinkle on the crumble
Serve hot with a small side salad
Bon Appetit!

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Oven baked fish with a chorizo crumble

Tags

chorizo, cilantro, cod, crumble, fish, halibut

Serves 4

A delicious combination of white, meaty fish with a spicy smokiness. You will be amazed at the ease and speed of this stunning recipe.

Serves 4

Ingredients:

4 fillets of firm white fish, skinless and boneless, 150g / 5oz each (cod, halibut)
100g / 4oz chorizo, finely diced
55g / 2oz dried bread crumbs
1/2 teaspoon paprika
Salt and freshly ground black pepper
1/2 bunch fresh cilantro (coriander), finely chopped
2 tablespoons fresh lemon juice
Olive oil

Preparation:

Preheat the oven to 180C / 360F
Place the fish pieces on a baking sheet or ovenproof dish
Drizzle with olive oil and the lemon juice and season
Bake for 8 minutes
Meanwhile mix the chorizo, breadcrumbs, paprika and cilantro in a small bowl, add a bit of olive oil (mixture should resemble wet sand)
Remove the fish from the oven add divide the crumble mixture between the pieces of fish, press lightly into the fish
Return the fish to the oven for another 8 minutes
Enjoy!

 

Pear and apple crumble

Tags

apple, crumble, dessert, fruit, Pears

My husband loves fruit crumbles, (I am more of a chocolate dessert person myself), but I do love to make crumbles all year long and use whatever fruit is in season. At the moment we have beautiful apples and pears and so I decided to quickly whip up a little dessert.

Serves 8

Ingredients:

• 1 kg / 2 pounds ripe pears
• 1 kg / 2 pounds firm apples
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

For the topping:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned oatmeal
• 240g / 1/2 pound cold butter, cut into cubes

Preparation:

Preheat oven to 180C / 360F
Mix flour, sugars, salt, oatmeal and butter together in a bowl until crumbly
Peel, core and cut the apples and pears into chunks
Combine apples, pears, orange zest, lemon zest, the 2 juices, sugar, flour, cinnamon and nutmeg together in a separate bowl
Lightly butter an oven proof dish
Pour the fruit mixture into your dish
Sprinkle the topping evenly on top of the fruit
Bake in the preheated oven until the top is golden brown, about 40 minutes
Serve immediately with whipped cream or vanilla ice cream
Enjoy!