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Posts Tagged ‘Plenty More’

We have lovely friends who always bring a cheese course when they come to ours for dinner, and inadvertently we have ended up with a backlog of membrillo / quince paste. This is not a big problem as it keeps for ages, however it also gave us an opportunity to make this seasonal quiche from Plenty More by Yotam Ottolenghi.

Wine Suggestion: This demands a big, well-balanced, but oaky Chardonnay. Splurge if you can on good Jura, or a Meursault; or like us tonight an old friend, the Rustenberg Stellenbosch Chardonnay. Full-bodied to cope with the richness, and texture and fresh acidity to also cut through this and provide a counterpoint.

Membrillo and stilton quiche – serves 6

  • 1 medium butternut squash, about 700g, peeled and cut into 2cm cubes
  • 1 ½ tbsp olive oil
  • 250g top quality shortcrust pastry
  • plain flour, for dusting
  • 200g Stilton, for dusting
  • 75g mebrillo (quince paste), cut into 1 cm dice
  • 3 eggs
  • 150ml double cream
  • 150ml crème fraîche

Preheat the oven to 220C/200C fan/Gas 7.

Toss the cubes of squash with the oil and ¼ tsp of salt and some black pepper, then spread over a baking tray. Bake for about 30 minutes, turning once, until golden-brown. Leave to cool.

Reduce the oven temperature to 190C/170C fan/Gas 5.

Roll the pastry out on a floured work service until roughly 3cm thick and big enough to line a 24cm quiche tin with some pastry hanging over the edge. Line the tin with the pastry and prick the base with a for, then put into the fridge for 20 minutes.

Line the pastry case with baking parchment, then fill with baking beans and cook in the oven for 30 minutes. Remove the beans and paper and cook for another 10 minutes or until the pastry is golden-brown. Remove from the oven and leave to cool.

Spread the squash over the base of the pastry case, dot the Stilton between and sprinkle over the membrillo.

Put the eggs, cream and crème fraîche in a bowl with ¼ tsp of salt and some black pepper. Whisk together, then pour over the squash and cheese, leaving some of the filling exposed. Put into the oven for 40 minutes or until set, then remove from the oven and rest before removing from the tin and breaking off the over-hanging pastry. Serve warm.

(Original recipe from Plenty More by Yotam Ottolenghi, Ebury Press, 2014.)

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Iranian Pasta

This dish from Yotum Ottolenghi is very different from the Italian pasta dishes that we’re all familiar with. As Yotam points out, Italy totally dominates the pasta scene when in fact there are pasta recipes from all over the place. Try this if you’re up for something way more exotic than spag bol.

Wine Suggestion: We chilled down a Spanish red to go with this, the Jesus Romero Rubus, a vibrant blend of Garnacha, Tempranillo and Syrah from one of the highest vineyards in Spain. Unoaked this wine has a delicious purity and an excellent length with deep plum flavours, hints of pepper and spice.

Iranian-style Pasta – serves 4

  • 3 large aubergines (1.2 kg in total)
  • 140g crème fraîche mixed with 60g of Parmesan
  • 75ml of olive oil, plus a bit extra
  • 1 large onion, finely chopped
  • 2 tsp cumin seeds
  • 3 garlic cloves, crushed
  • 2 tbsp lime juice
  • 150g Greek yogurt
  • 2 tsp dried mint
  • 500g linguine pasta
  • ½ tsp saffron threads diluted with ½ tbsp of lukewarm water
  • 10g fresh mint, shredded

Preheat the oven to 230ºC/210ºC Fan/Gas Mark 8.

Pierce the aubergines a few times with a sharp knife, then place on a baking tray lined with baking parchment and roast in the oven for about 1 hour, or until the flesh is totally soft. Set aside to cool a bit, then cut in half and scoop out the flesh into a colander. Leave to drain for at least 30 minutes and discard the skin.

Put the crème fraîche and Parmesan mixture into a small saucepan with 75ml of water. Bring to a simmer over a medium heat, stir, then set aside.

Heat 2 tbsp of the olive oil in a medium sauté pan and place on a medium-high heat. Add the onion and cumin seeds and cook for 12 minutes or until soft. Add the aubergine flesh and garlic, along with 1 tsp of salt and some black pepper. Cook for another 2 minutes before adding the lime juice. Stir for a final minute, then remove from the heat.

Add the yoghurt to the crème fraîche mixture and heat over a low flame for 5 minutes. Watch the mixture carefully – stir regularly and don’t let the pan heat too much or the yoghurt may split.

Mix the dried mint with a tbsp of the oil and set aside.

Cook the pasta in a large pan of salted water according to the pack instructions or until al dente. Stir 2 tbsp of the oil through the cooked pasta and divide between shallow bowls or plates. Drizzle over the mint oil, followed by the aubergine. Top with the crème fraîche and yoghurt mixture, followed by the saffron water, fresh mint & a final drizzle of oil. Serve straight away.

(Original recipe from Plenty More by Yotam Ottolenghi, Ebury Press, 2014.)

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