Mary Berry Cooks Up a Feast
Page 18
4 tbsp olive oil
150ml (5fl oz) water
salt and freshly ground black pepper
4 leeks, sliced
500g (1lb 2oz) chestnut mushrooms, quartered
200g (7oz) baby spinach
200ml (7fl oz) double cream
175g (6oz) Parmesan cheese or vegetarian alternative, freshly grated
freshly chopped parsley, to garnish
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Put the squash cut side up in a large roasting tin (two tins for 12) and drizzle over the oil. Pour the water around them, season with salt and freshly ground black pepper, and roast in the oven for 45 minutes (1 hour for 12) or until the flesh is soft. Set aside and allow to cool slightly.
2. Meanwhile, put the leeks into a frying pan and cook slowly over a medium heat for 10 minutes or until soft. Add the mushrooms and spinach and stir together over a high heat for 10 minutes or until the spinach has wilted and the mushrooms are nearly cooked.
3. Remove the pan from the heat and stir in the cream, some salt and freshly ground black pepper, and half the cheese. Scoop out some of the cooked squash, leaving a 2cm (3⁄4in) border inside each squash case, and stir into the spinach mixture. Spoon the mixture into the squash cases and sprinkle over the remaining cheese.
4. Bake for 20–25 minutes (55 minutes for 12) or until golden on top and heated through. Garnish with a sprinkle of parsley and serve.
IN THE AGA
Roast the squash on the grid shelf on the floor of the roasting oven for 40–45 minutes. At step 4, bake on the highest set of runners in the roasting oven for 20–25 minutes (55 minutes for 12).
PREPARE AHEAD
The squash can be prepared up to the end of step 3 up to 1 day ahead. Not suitable for freezing.
BUTTERNUT SQUASH WITH SPINACH AND MUSHROOMS
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RED PEPPER AND AUBERGINE SALAD WITH BASIL DRESSING
Buy the freshest peppers and aubergines you can find, with smooth skins, not wrinkly. Toast the pine nuts in a dry frying pan until golden. Watch them carefully, as they burn quickly. Serve with crusty bread.
Serves 6
2 red peppers, cut in half and deseeded
2 large aubergines, sliced in half lengthways and cut into 5mm (1⁄4in) slices
2 tbsp olive oil
salt and freshly ground black pepper
100g (31⁄2oz) baby spinach
For the dressing
2 tbsp olive oil
2 tbsp balsamic vinegar
11⁄2 tbsp fresh basil pesto
50g (13⁄4oz) pine nuts, toasted
1 tbsp chopped basil
Serves 12
4 red peppers, cut in half and deseeded
4 large aubergines, sliced in half lengthways and cut into 5mm (1⁄4in) slices
4 tbsp olive oil
salt and freshly ground black pepper
200g (7oz) baby spinach
For the dressing
4 tbsp olive oil
4 tbsp balsamic vinegar
3 tbsp fresh basil pesto
75g (21⁄2oz) pine nuts, toasted
2 tbsp chopped basil
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Arrange the pepper halves cut side down in a single layer on one end of a baking sheet, then lay the aubergine slices in a single layer at the other. (For 12, lay the peppers on one sheet and the aubergines on another sheet.) Drizzle over the oil and season with salt and freshly ground black pepper.
2. Roast for 25–30 minutes or until the peppers are chargrilled and the aubergines tender and golden. Put the hot peppers into a polythene bag, seal tightly, and set aside until cold. This allows them to sweat, which makes it easier to remove the skins.
3. Peel the skin from the peppers and discard. Cut the flesh into thin slices and transfer to a serving bowl. Add the aubergines and spinach and season with salt and freshly ground black pepper.
4. To make the dressing, put the oil, vinegar, and pesto into a jam jar, seal with a lid, and shake vigorously.
5. To serve, pour the dressing over the salad, toss well, then scatter with the pine nuts and the basil. For the flavours to infuse, it is best to do this about an hour before serving.
IN THE AGA
Roast the peppers and aubergines on the top set of runners in the roasting oven for 30 minutes.
PREPARE AHEAD
The salad can be made up to the end of step 2 up to 12 hours ahead. The dressing can be made up to 4 days ahead. Not suitable for freezing.
RED PEPPER AND AUBERGINE SALAD WITH BASIL DRESSING
g Contents g Main Courses Vegetarian and Vegetable Sides
GLOBE ARTICHOKE AND PUY LENTIL SALAD
Packed with lentils, herbs, and vegetables, this side salad makes a fantastic accompaniment to barbecued meats and fish.
Serves 6
200g (7oz) dried Puy lentils
2 large celery sticks, finely diced
1⁄2 small red onion, finely diced
100g tub chargrilled artichokes in oil, drained and sliced into large pieces
2 tbsp freshly chopped flat-leaf parsley
2 tbsp freshly chopped mint
225g (8oz) cherry tomatoes, quartered
For the dressing
2 tbsp white wine vinegar
4 tbsp olive oil
1 garlic clove, crushed
2 tbsp sun-dried tomato paste
1 tbsp balsamic vinegar
salt and freshly ground black pepper
Serves 12
400g (11oz) dried Puy lentils
4 large celery sticks, finely diced
1 small red onion, finely diced
195g tub chargrilled artichokes in oil, drained and sliced into large pieces
small bunch of flat-leaf parsley, chopped
small bunch of mint, chopped
500g (1lb 2oz) cherry tomatoes, quartered
For the dressing
4 tbsp white wine vinegar
8 tbsp olive oil
2 garlic cloves, crushed
4 tbsp sun-dried tomato paste
2 tbsp balsamic vinegar
salt and freshly ground black pepper
1. Cook the lentils in boiling water for 15–20 minutes or until tender. Don’t add salt or they might not soften. Drain and refresh in cold water.
2. Put the celery, onion, artichokes, herbs, and tomatoes into a large mixing bowl and stir in the lentils.
3. Mix the ingredients for the dressing in a small bowl and pour over the salad.
4. Season well with salt and freshly ground black pepper and chill in the fridge for 1 hour before serving.
PREPARE AHEAD
The salad can be made up to the end of step 2 up to 12 hours ahead. Add the dressing up to 3 hours ahead. Not suitable for freezing.
GLOBE ARTICHOKE AND PUY LENTIL SALAD
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CHARGRILLED VEGETABLE AND HALLOUMI SKEWERS
The sweet marinade for these kebabs helps the vegetables and cheese turn golden. Serve with salad and jacket potatoes.
Serves 6
Special equipment 6 metal or wooden skewers (soak wooden skewers in water for 12 hours beforehand to prevent them burning)
2 medium red onions
salt
1 yellow pepper, halved, deseeded, and cut into 12 large pieces
1 red pepper, halved, deseeded, and cut into 12 large pieces
250g (9oz) halloumi cheese, cut into 18 cubes
12 small cherry tomatoes
2 tbsp olive oil, for frying
For the marinade
2 tbsp soy sauce
1 tbsp runny honey
1 red chilli, halved, deseeded, and finely chopped
1 large garlic clove, crushed
Serves 12
Special equipment 12 metal or wooden skewers (soak wooden skewers in water for 12 hours beforehand to prevent them burning)
/> 4 medium red onions
salt
2 yellow peppers, halved, deseeded, and cut into 12 large pieces each
2 red peppers, halved, deseeded, and cut into 24 large pieces
450g (1lb) halloumi cheese, cut into 36 cubes
24 small cherry tomatoes
4 tbsp olive oil, for frying
For the marinade
4 tbsp soy sauce
2 tbsp runny honey
2 red chillies, halved, deseeded, and finely chopped
2 large garlic cloves, crushed
1. Slice each onion into six wedges, leaving the root end intact on each wedge so that the layers stay together during cooking. Bring a pan of salted water to the boil, add the onion wedges, the pieces of yellow pepper and the pieces of red pepper, and bring back to the boil. Boil for 5 minutes, then drain, refresh in cold water, and drain again.
2. In the order of your choice, thread two onion wedges, two pieces of yellow pepper, two pieces of red pepper, three cubes of cheese, and two tomatoes on to each skewer. Place in a shallow dish.
3. Put all the ingredients for the marinade into a small bowl and mix well. Pour over the kebabs and leave to marinate for at least 1 hour and up to 8 hours.
4. Heat the oil in a large frying pan or griddle pan, add the kebabs, and fry for 2–3 minutes on each side or until chargrilled and brown and the cheese is just soft. You may need to do this in batches. Alternatively, cook under the grill or on a barbecue. Serve hot on the skewers.
PREPARE AHEAD
The kebabs can be made up to the end of step 2 up to 1 day ahead. They can be marinated for up to 8 hours. Not suitable for freezing.
CHARGRILLED VEGETABLE AND HALLOUMI SKEWERS
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AUBERGINES BAKED WITH FETA AND CHICKPEAS
This is a winning recipe for vegetarians and perfect for a summer lunch with a green salad and crusty bread.
Serves 6
3 medium aubergines, sliced in half lengthways
2 tbsp olive oil
salt and freshly ground black pepper
1 large onion, roughly chopped
2 garlic cloves, crushed
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
2 tbsp sun-dried tomato paste
50g (13⁄4oz) pitted black or green olives, sliced in half
small bunch of fresh mint, chopped
100g (31⁄2oz) feta cheese, crumbled
Serves 12
6 medium aubergines, sliced in half lengthways
4 tbsp olive oil
salt and freshly ground black pepper
2 large onions, roughly chopped
4 garlic cloves, crushed
2 x 400g cans chopped tomatoes
2 x 400g cans chickpeas, drained and rinsed
4 tbsp sun-dried tomato paste
100g (31⁄2oz) pitted black or green olives, sliced in half
large bunch of fresh mint, chopped
200g (7oz) feta cheese, crumbled
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Put the aubergines cut side up in a roasting tin. Drizzle over half the oil, season with salt and freshly ground black pepper, and bake for 25 minutes (40 minutes for 12) or until the flesh is tender. Remove from the oven and leave to cool.
2. Heat the remaining oil in a frying pan. Add the onion and garlic and cook for 10 minutes or until soft. Add the tomatoes, chickpeas, tomato paste, and olives, and simmer for 5 minutes.
3. Meanwhile, scoop out a little of the flesh from the aubergine halves, leaving a 1cm (1⁄2in) border inside the aubergine cases. Add the flesh to the chickpea mixture and mix together. Add the mint and half the feta and season with salt and freshly ground black pepper. Spoon the mixture into the aubergine cases and top with the remaining feta.
4. Bake in the oven for 20 minutes (35 minutes for 12) or until the feta is tinged brown and the aubergines are hot.
IN THE AGA
Bake the aubergines on the grid shelf on the floor of the roasting oven for 20–25 minutes. To serve, slide the roasting tin on the highest set of runners in the roasting oven and cook for 20–35 minutes or until golden.
PREPARE AHEAD
The dish can be assembled up to the end of step 3 up to 1 day ahead. Not suitable for freezing.
AUBERGINES BAKED WITH FETA AND CHICKPEAS
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MINI AUBERGINE AND ROCKET PIZZAS
These look so lovely and the soft-yolked quail’s eggs on top are an extra treat. You’ll find pizza bases in most supermarkets. The uncooked dough comes in packets ready for you to add your choice of topping. Marinated and grilled aubergines are available from the deli counter of the supermarket.
Serves 6
Special equipment 10cm (4in) scone cutter
2 x 150g (51⁄2oz) pizza bases
100ml (31⁄2fl oz) passata
2 tbsp sun-dried tomato paste
salt and freshly ground black pepper
200g tub marinated and grilled aubergines, drained (oil reserved) and sliced
100g (31⁄2oz) Gruyère cheese, grated
6 quail’s eggs
50g (13⁄4oz) rocket
Serves 12
Special equipment 10cm (4in) scone cutter
4 x 150g (51⁄2oz) pizza bases
200ml (7fl oz) passata
4 tbsp sun-dried tomato paste
salt and freshly ground black pepper
2 x 200g tubs marinated and grilled aubergines, drained (oil reserved) and sliced
225g (8oz) Gruyère cheese, grated
12 quail’s eggs
100g (31⁄2oz) rocket
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Using a 10cm (4in) scone cutter, cut three circles from each pizza base and arrange on a baking sheet (two baking sheets for 12).
2. Put the passata into a bowl, add the sun-dried tomato paste, season with salt and freshly ground black pepper, and mix well. Spread over the base of each dough circle.
3. Arrange the aubergine slices over the tomato and sprinkle with the cheese. Using the back of a tablespoon, make a well in the centre of each pizza, ready for the egg to sit in.
4. Bake for 8 minutes (10 minutes for 12) or until the pizzas are very hot, then carefully crack an egg into the well in each one, keeping the yolk intact. Return to the oven for 3 minutes or until the pizza is lightly golden, the egg white completely cooked, and the yolk just set.
5. Transfer to serving plates, arrange some rocket on top of each pizza, and drizzle with a little of the reserved aubergine oil. Serve at once.
IN THE AGA
Bake on the grid shelf on the floor of the roasting oven for 8 minutes (8–10 minutes for 12), add the eggs, then bake for a further 3 minutes.
PREPARE AHEAD AND FREEZE
The pizzas can be made up to the end of step 3 up to 8 hours ahead. Freeze at the end of step 3 for up to 2 months.
MINI AUBERGINE AND ROCKET PIZZAS
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GOAT’S CHEESE, THYME, AND ONION MARMALADE GALETTE
A fantastic vegetarian lunch. Make two separate galettes for 12. If you don’t have time to roast the peppers and make the onion marmalade, use shop-bought, but buy the best you can. Allow to cool slightly before slicing and serving warm with salad.
Serves 6
2 red peppers, halved and deseeded
1 tbsp olive oil
salt and freshly ground black pepper
a little plain flour, to dust
320g packet ready-rolled puff pastry
2 x 150g tubs soft goat’s cheese
1 tbsp fresh thyme leaves, plus a few sprigs to garnish
1 egg, beaten
For the onion marmalade
2 tbsp olive oil
3 large onions, sliced
1 tbsp caster sugar
1 tbsp balsamic vinegar
> Serves 12
4 red peppers, halved and deseeded
2 tbsp olive oil
salt and freshly ground black pepper
a little plain flour, to dust
2 x 320g packets ready-rolled puff pastry
4 x 150g tubs soft goat’s cheese
2 tbsp fresh thyme leaves, plus a few sprigs to garnish
1 egg, beaten
For the onion marmalade
3 tbsp olive oil
6 large onions, sliced
2 tbsp caster sugar
2 tbsp balsamic vinegar
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Arrange the peppers cut side down on a baking sheet, drizzle over the oil, and season with salt and freshly ground black pepper. Roast for 25–30 minutes or until blackened. Transfer to a polythene bag, seal, and set aside.
2. Meanwhile, make the onion marmalade. Heat the oil in a non-stick frying pan over a high heat, add the onions, and fry for 3 minutes or until starting to soften. Sprinkle in the sugar and vinegar and season with salt and freshly ground black pepper. Cover with a lid, lower the heat, and cook for 20–30 minutes or until the onions are soft. Set aside to cool.
3. Pop a baking sheet in the oven to get hot (two sheets for 12). Lightly flour a piece of baking parchment (two pieces for 12) and roll the pastry out into a 23 x 33cm (9 x 13in) rectangle (two rectangles for 12). Prick the base with a fork, leaving a border of 5cm (2in). Spread the cheese inside the border, scatter over the thyme, and spoon the onion marmalade on top. Peel the peppers, cut into strips, and scatter over the top. Brush the border with beaten egg.
4. Transfer the baking parchment and galette(s) to the baking sheet and bake for 20–25 minutes (30–35 minutes for 12) or until the pastry is golden. Garnish with thyme sprigs.
IN THE AGA
Roast the peppers on the second set of runners in the roasting oven for 15–20 minutes. At step 2, transfer to the simmering oven for 20 minutes. Bake the galette on the floor of the roasting oven for 25–30 minutes. Bake two galettes individually.