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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Stuffed courgette

Tags

baked vegetables, courgettes, lunch, mince, stuffed vegetables, Veal

These stuffed courgettes are typical fare in France and especially in the South of France. There are numerous recipes for these famous stuffed vegetables, but this is one of my favourites. As we enter summer here in the northern hemisphere, we are starting to see all the typical summer vegetables start to arrive at the local weekly markets and courgettes are one of the most abundant and my favourites. I have used round courgettes here but you can use large beefsteak tomatoes, onions and aubergines too, it’s sometimes nice to stuff an assortment of vegetables this way, so your guests have a choice of which vegetable they prefer.

I made the stuffing in advance, assembled it all and popped it in the oven for 45 minutes once my lunch guests had arrived.

I used veal mince but you can use beef, pork sausage or ground chicken or even if you are vegetarian, omit the meat and add some cooked rice or quinoa in its place.

Serve these delicious stuffed vegetables with a green salad and a crusty baguette to mop up the juices and a glass of wine. voila – perfect, simple summer lunch.

Serves 4

Ingredients:

4 round courgettes
1 tablespoon olive oil
400g / 15oz ground veal
1 medium onion, finely chopped
1/2 red or yellow pepper, chopped
2 tomatoes, peeled, seeded and chopped
1 clove garlic, crushed
1 teaspoon cumin
1 teaspoon herbs de Provence
Salt and freshly ground black pepper

Preparation:

Preheat the oven to 180C / 360F
Cut the tops off the courgettes, keeping them to use as lids and using a pointed spoon, hollow out the centres of the courgettes and keep the flesh
Place the courgettes in a baking dish and set aside
Heat some oil over medium heat in a sauté pan
Add the onions and peppers and cook until soft and translucent
Add the garlic, courgette flesh, tomatoes and meat and allow to simmer for 10 minutes
Add salt, pepper, cumin and herbs
Spoon the mixture into the courgettes and place the tops back on top of the courgettes Drizzle a little olive oil over and around the stuffed vegetables and bake for 45 minutes, or until well browned and the vegetables are soft, but still holding their shape
Serve hot or at room temperature
Enjoy!