Post by Cj on Dec 16, 2022 16:16:22 GMT
Jamie Oliver 
I watched one of his Christmas shows last weekend and I cooked his stuffed roasted squash, recipe below
4 acorn squash , or onion squash (600-800g)
1 large red onion
100 g mixed fruit and nuts
1 x 250 g packet of cooked mixed grains , such as spelt and wild rice
1 big bunch of fresh mint , (60g)
Preheat the oven to 190°C/375°F/gas 5. Carefully slice the bottom off each squash to help them sit nice and flat. Cut 2cm from the top to make a lid, then scoop out the seeds, arrange in a roasting tray and season the insides with sea salt and black pepper.
Place a frying pan on a medium heat with 1 tablespoon of olive oil. Peel and finely chop the red onion, add to the pan and fry for a few minutes, or until softened. Roughly chop the fruit and nuts, putting a handful aside for garnish, then add the rest to the pan, along with the grains. Toast for a couple of minutes, or until popping, then add 250ml of water and cook for 2 minutes more to soften.
Tear in half the mint leaves, give everything a good stir, then have a taste and season to perfection. Divide the mixture between the squash, then pop the lids on and bake for 50 minutes or until the squash is tender.
Pick the remaining mint, keeping a few smaller leaves back to garnish, and roughly chop the rest. Place into a bowl with a splash of boiling water, a good swig of red wine vinegar and a pinch of salt.
Sprinkle the reserved fruit, nuts, and mint leaves over the squash, then spoon over the mint sauce, and serve.
I used cranberries instead of mixed fruit, I wanted to try it out as we are having a Vegetarian Christmas day meal this year, daughter is veggie and as there is such a lot of meat and meat based products around at Christmas, we thought we wouldn't make her go through that again. So I gave this recipe a go , and it was delicious. I wasn't sure about the mint sauce, but it does really work.
I watched one of his Christmas shows last weekend and I cooked his stuffed roasted squash, recipe below4 acorn squash , or onion squash (600-800g)
1 large red onion
100 g mixed fruit and nuts
1 x 250 g packet of cooked mixed grains , such as spelt and wild rice
1 big bunch of fresh mint , (60g)
Preheat the oven to 190°C/375°F/gas 5. Carefully slice the bottom off each squash to help them sit nice and flat. Cut 2cm from the top to make a lid, then scoop out the seeds, arrange in a roasting tray and season the insides with sea salt and black pepper.
Place a frying pan on a medium heat with 1 tablespoon of olive oil. Peel and finely chop the red onion, add to the pan and fry for a few minutes, or until softened. Roughly chop the fruit and nuts, putting a handful aside for garnish, then add the rest to the pan, along with the grains. Toast for a couple of minutes, or until popping, then add 250ml of water and cook for 2 minutes more to soften.
Tear in half the mint leaves, give everything a good stir, then have a taste and season to perfection. Divide the mixture between the squash, then pop the lids on and bake for 50 minutes or until the squash is tender.
Pick the remaining mint, keeping a few smaller leaves back to garnish, and roughly chop the rest. Place into a bowl with a splash of boiling water, a good swig of red wine vinegar and a pinch of salt.
Sprinkle the reserved fruit, nuts, and mint leaves over the squash, then spoon over the mint sauce, and serve.
I used cranberries instead of mixed fruit, I wanted to try it out as we are having a Vegetarian Christmas day meal this year, daughter is veggie and as there is such a lot of meat and meat based products around at Christmas, we thought we wouldn't make her go through that again. So I gave this recipe a go , and it was delicious. I wasn't sure about the mint sauce, but it does really work.
hope we are all enjoying a brill weekend, will catch up later xx
who is going through the mill at the mo, wishing you a very speedy recovery Trisha big luv 
storm brewing, must get me cauldron out 
