Tag Archives: Butternut Squash

Pearl Barley and Puy Lentil Salad

I have recently started working at the gorgeous Anderson & Co in Peckham from Wednesday to Friday cooking breakfasts and lunches. The cafe opened nearly 2 years ago and have graced our local high street with excellent coffee and homemade food and cakes. The best thing about having a new job is all the new people to cook for. I have had a lovely freedom to experiment since starting and I hope to share a few of the recipes we have been serving up to our lovely customers.

This one had been brewing in my mind for a while as I absolutely adore pearl barley and its nubby, nutty little bite. I wanted to create a salad that was a substantial meal and contained enough variety in each bite to keep you interested. I find that a salad is often so samey, every bite the same combination. A great salad, awakens your tastebuds with texture, variety and flavour.

There are several elements to this salad to give it it’s zingy fresh mix of pimento, sweet squash and fresh mint but one of the main flavours comes from the marinaded peppers. These are equally good just on their own and keep excellently in the fridge. Make a big batch and serve them on pizza or as antipasti. Make these first, and roast the butternut squash for the salad at the same time.

Marinaded Peppers

6 Red cap peppers

1 tsp sherry vinegar

1/3 tsp paprika

1 tbsp olive oil

Brush a baking sheet with a little oil and turn the oven on high (Gas 6, 200 degrees)

While the oven is pre-heating, cut your peppers in half and remove the stalk and seeds.

Place the peppers face down, skin side up on the baking tray.

Put them in the hot oven until the skins are starting to blacken and the flesh shrink. About 30-40 minutes.

When they are ready take them out of the oven and move them from the baking tray to either a plastic bag or a bowl that you can cover with clingfilm. This makes the peppers sweat and after 15 minutes they will be cool enough to handle and the skins will peel off easily. Retain all the liquid they will have seeped out.

Once they are all peeled put the peppers and their lovely juices in a jar or bowl and add the vinegar, paprika and olive oil and mix.

 

Now your peppers are made we can get on with the salad…

Pearl Barley and Puy Lentil Salad

250g pearl barley

150g puy lentils

1/2 a butternut squash, cut into cubes about 2cm

A small handful of marinaded peppers torn into strips (and a few tablespoons of their juices if you can spare them)

1 large red onion, sliced into very thin rounds or strips

4 chorizo sausages

a large handful of parsley, chopped

a large handful of mint, chopped

A few spoons of yoghurt to serve, with extra mint stirred through if you fancy

 

First roast your butternut squash on a big tray with a slosh of olive oil and some salt and pepper for about 40 minutes at gas 6 or 200degrees

Cook the pearl barley and puy lentils in separate pans of deep salted water for the required amount of time (barley about 30-40 mins, lentils a little less). Both behave very well and need no pre-soaking or faffing.

Fry your chorizo in a pan until it’s sticky on the outside and has released it’s fiery red oil. Slice the chorizo into bite sized pieces.

When the lentils and barley are cooked, drain and while still warm, toss with the thinly sliced onions and a couple of tablespoons of the chorizo oil. When it has cooled add the butternut, chorizo, peppers and herbs and serve either slightly warm or at room temperature. It goes beautifully with a simple green salad on the side and a dollop of mint spiked yoghurt on top.

 

 

 

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Filed under Lunch, Meat, Pulses, Quick, Recipes, Starter, Supper, vegetables, Vegetarian

Baked Ham with Flagolet Beans and Celeriac Mash

Nothing says Autumn like a hearty stew. Ham is one of my favourite things to cook as it makes for an excellent frugal Sunday lunch dish. Celeriac is in season at the moment and very cheap. It is an excellent (if ugly) ingredient. It is the root of celery and has a lovely subtle celery flavour, it pairs well with potato and can be used to make soup or an amazing gratin with cream and nutmeg (recipe soon!)

Not only is this dish cheap, it is also totally delicious and will last for a lunch then a supper the next day or can stretch, with side dishes (curly kale or savoy cabbage would be good) to feed 6. Brilliant.

The following recipe was inspired by a recipe in one of my favourite cook books, Nigel Slater’s The Kitchen Diaries for Ham with Butter Beans.

I often substitute any bean in a recipe with flagolet as I love their silky texture, light green colour, nutty flavour and how they stand up well to slow cooking . The picture below is courtesy of Delicious Magazine, click here to see their excellent tips on storing, soaking and using beans.

If you do not fancy the mash with this, just double the quantity of beans.

Gammon is the hind-quarters of the pig that typically uses the term ‘ham’. Ham ‘hock’ or ‘hand’ is also referred to as ham but this is the front leg and is normally sold on the bone. This is good for a large carving ham, suitable for Christmas or a big party. Nigel Slater states to use ‘boiling bacon’ in his recipe but I have never known the difference, even my lovely local butcher looked confused and offered gammon. Does anybody know the difference? Do let me know… His boiling bacon recipe does not require pre-soaking whereas I would always suggest this with gammon to rid it of it’s excess salt.

Soak your gammon overnight in water, the next day, put it in fresh water and bring to the boil. Discard water.

If you are using dried beans, soak these overnight too then boil for 1 1/2 – 2 hours until tender…and begin…

Ham with Flagolet Beans and Celeriac Mash

1.5kg unsmoked gammon

olive oil

1 onion, chopped

4 cloves of garlic

1 tsp paprika

optional: 2-4 chorizo sausages sliced into chunks (the uncooked kind, not the pre-cooked slicing kind)

2 or 3 sprigs of thyme

a few carrots or 1/4 of a butternut squash

1 tin or 200g dried  flagolet beans

2 tins chopped tomatoes

Celeriac mash recipe below

Pre heat your oven to gas 4 or 180 degrees

Slice the skin off your gammon (don’t worry if it is uneven) now slice off the fat in one piece leaving a thin layer (you want this to crisp up in the final stage).

Heat oil in large oven-proof pan and add gammon fat, onions and chorizo if you are using it. The chorizo will seep it’s delicious paprika scented oil into the onions.

Peel and chop your carrots or squash into 1cm pieces

Once the onions are softened add thes carrots/squash to the pan with the thyme sprigs and all 4 garlic cloves whole. Stir to coat for a minute.

Remove the gammon fat from the pan and put to one side.

Add flagolet beans chopped tomatoes and 100ml water, stir to combine and bring to the boil.

Now push your gammon down into the bean sauce and tuck the fat in next to it. Put the lid on (or a double layer of foil) and bake in the oven for 1 1/2 hours.

In the last 30 minutes:

Remove from the oven and turn the gammon so the thin layer of fat you retained it visible above the sauce, leave lid off and return to the oven so the sauce can thicken and fat can caramelise.

Make your mash!

Celeriac Mash

You want to make this as you would normal mashed potatoes just use 2/3 celeriac and 1/3 potatoes. I used 1/2 a small celeriac and 2 medium potatoes.

celeriac, peeled and cut into chunks

potatoes, peeled and cut to roughly the same size as your celeriac chunks

butter

salt and pepper

Peel your celeriac . Celeriac has a tough outer layer and you need to remove at least 5mm of the outer flesh to get to the pure white underneath otherwise you will get lumps when you mash. Peel it once, then peel it again.

Put your potatoes in cold water and bring to the boil, then add the celeriac

When both are soft to the point of a knife, drain and mash with butter and salt and pepper.

Serve with thick slices of the ham, and spoonfuls of the bean sauce.

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Filed under Baking, Kitchen Tips, Meat, Pulses, Recipes, Supper, vegetables