Roasted Butternut Squash with Sweet Spices, Lime and Green Chilli

When it is hot and steamy out, we don’t feel like having a big heavy meal. On Saturdays we usually have brunch consisting of bread, cheese, a frittata or omelet and a salad. This Saturday, I finally served two dishes I made from the Plenty cookbook, written by Israeli chef Yotam Ottolenghi, that Mr BT bought for me on our trip to the States and London last month.

One of the dishes I made was butternut squash that I roasted with freshly ground cardamom and allspice and served with wedges of fresh lemon (couldn’t find any limes in the market) and a lemon, yogurt and tehina dressing that was light and refreshing and had a completely unexpected mixture of tastes. You can serve this as a meze with other salads, a first course or a side dish.

I can’t wait to try more recipes from this cookbook.

Roasted Butternut Squash with Sweet Spices, Lime and Green Chilli

Roasted Butternut Squash with Sweet Spices, Lime and Green Chilli

Serving Size: 4 to 6

2 whole limes

4 tablespoons olive oil

1 medium butternut squash (about 900g or 2lbs)

2 tablespoons cardamom pods

1 teaspoon ground allspice

1/2 cup (100g) Greek-style yogurt

2 tablespoons (30g) tahini

1 tablespoon lime juice

1 green chilli, thinly sliced

10g picked coriander leaves or chopped chives

Sea Salt

Preheat the oven to 210C (400F).

Trim off the limes' tops and tails using a small paring knife. Section the lime using the technique shown here. Cut each section into thirds. Place them in a small bowl, sprinkle with a little salt, drizzle with 1 tablespoon of olive oil, stir and set aside.

Cut the butternut squash in half lengthways, scoop out the seeds and discard, Cut each half, top to bottom, into 1 cm thick slices and lay them out on a large baking sheet lined with parchment paper.

Place the cardamom pods in a mortar and use the pestle to get the seeds out of the pods. Discard the pods and pound the seeds into a rough powder. Transfer to a small bowl, add the allspice and the remaining 3 tablespoons of oil, mix and brush over the butternut slices. Sprinkle with sea salt and place in the oven for 15 minutes or until fork-tender. Remove from the oven and set aside to cool. Peel off the skin or leave it on if you prefer.

Whisk together the yogurt, tahini, lime juice, 2 tablespoons of water and a pinch of salt. The dressing should be thick but runny enough to pour; add more water if necessary.

To serve, arrange the cooled butternut slices on a serving platter and drizzle with the yogurt dressing. Spoon over the lime pieces and their juices and scatter the chilli slices on top. Garnish with the coriander or chives and serve.

http://www.baronesstapuzina.com/2011/07/16/roasted-butternut-squash-with-sweet-spices-lime-and-green-chilli/

Borough Market Part 1- A Feast for the Eyes and the Mouth

Over the last few years, London has developed the reputation of being one of the best food cities in the world, with celebrity chefs such as Marco Pierre White, Gordon Ramsey and Marcus Wareing opening restaurants all over town. But another sign of how London has created a new food culture is the gourmet food markets that have sprung up to cater for the increasingly sophisticated palates of Londoners (who are, of course, a tremendous cultural mix in themselves).

The most famous of these gourmet markets is Borough Market, squeezed under the railway arches of London Bridge Station on the unfashionable south side of the Thames (which technically wasn’t London but the separate city of Southwark, whose medieval cathedral lies right next to the market). London Bridge attracted traders selling grain, fish, vegetables and livestock from as far back as the 11th century. In the 13th century traders relocated to what is now Borough High Street, and a market has existed there ever since.

It  is one of London’s oldest wholesale fruit and vegetable markets, established by Act of Parliament in 1756 and administered by 21 trustees who have to live in the local community. It covers an area of 4.5 acres. Borough Market, as we know it today, began over 10 years ago.

Borough Market Sign

Borough’s gourmet food market has about 70 stalls and stands. The traders come from all over the country bringing a range of fresh produce, fish, meats, vegetables, ciders, cheeses, breads, coffees, cakes and produce imported from abroad. It is open Thursday to Sunday.

This first post is dedicated to the British food stalls in the market.

Best_British_Cheese

Trethowan’s Gorwydd (pronounced Gor-with) Caerphilly is a mature Caerphilly made to a traditional recipe using raw (unpasteurised) milk. The Trethowen family — owners of Gorwydd Farm in the village of Llanddewi Brefi (say that 10 times fast) in Ceredigion, West Wales — is one of the only Caerphilly producers left in Wales.

Welsh Cheese

This semi-firm cheese is aged from nine to twenty weeks, during which time the cheese develops a thick, velvety, natural rind. It is a lovely sharp cheese that is a must for those who like a nice, crumbly yet creamy, tangy, slightly lemony cheese. A very versatile cheese to use either in cooking, crumbled over vegetables, or as part of a cheese board.

Gluten_Dairy_Free_Victorian_Sponge

Sugargrain makes beautiful gluten-free, dairy-free and wheat-free goodies that taste as good as they look.

Gluten_Free_Parsnip_Pear_Cake

Their parsnip, pear and sea-salted caramel cake is as moist as a carrot cake. The sign says “Just think white carrot cake”.

Hot Ginger Boys

I really like the clever remarks under each sign: their Hot Ginger Boy cookies say, “Girls go weak at the knees”.

Pietanic

Pieminister is a family owned business from Bristol that was started by brothers-in-law: one is a classically-trained chef and the other managed successful pubs in London. They now sell their savoury and sweet pies all over England. The Pietanic is a new arrival that is made with smoked haddock, salmon and pollock in a rich, creamy parsley sauce topped with a cheddar crumb pastry.

Irish_Soda_Bread

A Rick Stein Food Hero, Aston’s Organic Bakery of London has been baking  hand made breads, cakes and pastries since 1985.

Jumbo_English_Muffins

The Flour Station stall takes your breath away with its beautiful array of monster size English muffins, croissants…

Chelsea_Buns

and fragrant Chelsea buns. This bakery started in the kitchen of Jamie Oliver’s Fifteen restaurant.

Note: According to a recent article in the Guardian, Flour Station has been asked to leave the market because they are now too big. I think this is a real shame for the market.

Flower_Pot_Bread

The Honest Carrot stall sells vegetarian and vegan baked goods such as the flowerpot bread shown above.

Fish

Furness Fish and Game has beautiful fresh fish and game on offer. They also sell freshly made paella and Thai stir fry.  The Sussex Smoothhound in the photo above is a member of the shark family.

Whiting

They also sell plenty of other fresh fish as well as potted shrimps, smoked fish and much, much more.

Large_Scallops

Shellseekers Fish & Game is famous for their large selection of scallops, but food bloggers and photographers beware, they will chase you out of the shop if you try to take a photo.

My_Favorites_Rasp_Straw

Finally, there were a few stalls that were selling picture perfect British raspberries and strawberries. I couldn’t leave the market without buying a pint of beautifully, sweet raspberries. They were worth every penny.

Stay tuned for Part 2: The International Stalls.

 

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