Text 30695, 114 rader
Skriven 2012-10-29 20:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: squash
==============
-=> Quoting Dave Drum to Jim Weller <=-

 DD> I don't know as I have ever had Kabocha squash.

It's similar to our buttercup (not butternut) squash and also readily
available here.

 DD> My favourite squash - as squash - is acorn or autumn cup or buttercup
 DD> squash split, seeded and baked with butter and brown sugar. (Carnival
 DD> squash, too) 

My parents grew a lot of acorn squashes as they are very hardy and
mature quickly (the growing season north of Ottawa is substantially
shorter than in southern Ontario, never mind Illinois).

But my mom boiled and mashed squash instead of baking them and
served them rather plainly (scant butter and salt) so I grew up
hating squash. Only in recent years have I come to appreciate them
and the large number of ways they can be prepared.

My favourite so far is butternut (not buttercup, although they are
tasty too).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Venison Sausages On A Bed of Squash & Potato Mash
 Categories: Venison, Sausage, British
      Yield: 4 Servings
 
      4 tb Olive oil
    140 g  Butter
      1    Butternut squash; peeled and
           -roughly chopped
      3 sl Lemon
      5 tb Freshly chopped thyme
      5 cl Garlic; peeled, left whole
      1 lg Potato; peeled and chopped
      4 tb Double cream
      1    Onion; peeled, thinly sliced
      1 ts Salt
      4 tb Red wine
      2 tb Balsamic vinegar
      3 tb Quince jelly
      4 lg Venison sausages
      2    Cloves garlic; unpeeled
    150 g  Sugar snap peas; 1/2 thinly
           -sliced
           Thinly sliced rind of
      1    Orange
      1    Wedge of Red cabbage;
           -thinly sliced
      1 tb Clear honey
  1 1/2    Lemons; Juice of
  1 1/2    Oranges; Juice of
      1 bn Flatleaf parsley;
           Salt and pepper
 
  Preheat oven to 220C/425F/Gas 7.
  
  Heat 1 tbsp olive oil and 25g/1oz butter in an ovenproof frying
  pan. Add the squash, lemon slices, 3 tbsps chopped thyme and 3
  garlic cloves. Season.
  
  When the pan is hot, put in the oven and continue to cook for
  10-15 minutes or until the squash is tender. Put the potatoes into
  a pan of salted water. Bring to the boil, cook until tender and
  then drain.
  
  In a saucepan melt 25g/1oz butter with the double cream. Put the
  squash and the other ingredients from the pan in a blender and
  mix. Add the potato and butter and cream mix and blend for 10
  seconds. Season and keep warm.
  
  Heat a pan and dry fry the sliced onion, add 1 tsp salt and cook
  until beginning to brown. Add 1 tbsp chopped thyme, red wine, 1
  tbsp balsamic vinegar and 1 tbsp quince jelly. Season and cook
  until the liquid is reduced to a syrupy consistency. Keep warm.
  
  Heat 2 tbsp olive oil and 25g/1oz butter in a frying pan and cook
  the sausages with the remaining garlic for 10-15 minutes until
  cooked through. Keep warm.
  
  Melt 25g/1oz butter in a small frying pan and cook the whole sugar
  snap peas and orange rind until the sugar snap peas are glazed and
  tender. In a frying pan melt 25g/1oz butter, 1/4 cabbage, honey,
  juice of 1 lemon, 1 tbsp quince jelly and 1 tbsp thyme. Season and
  cook for five minutes. Keep both warm.
  
  Put 1 tbsp olive oil, juice of 1 orange and 1 tbsp quince jelly in
  a pan and season. Heat through and stir until the quince jelly is
  dissolved. In a bowl mix the remaining cabbage, sliced mangetouts,
  juice of 1/2 lemon and 1/2 orange, 1 tbsp balsamic vinegar and
  flat leaf parsley. Serve on a plate with the hot dressing poured
  over.
  
  Put a spoonful of squash and potato mash on a plate. Top with the
  sausages, drizzle the gravy around the plate and serve with the
  mangetout and cabbage.

  NOTES: Chef - James Martin
  
  Recipe by: Ready Steady Cook
 
MMMMM


YK Jim


... Chilies: We are not happy unless the cook is coughing.

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