Posts Tagged roasted vegetables
I adore Yotam Ottolenghi, I loved his recent Mediterranean series and I could eat most anything from his book Plenty. One dish I’ve made from that book several times is the Winter Cous Cous. Although perfect as it is I most often have to change the original recipe to suit my fridge contents! In fact I don’t think I’ve ever had all the ingredients for the original recipe and gradually I’ve changed it to this one which although a little different to the original it is, in my opinion, still delicious. Its full of some of my favourite things.
This makes a lovely meal in a bowl, real comfort food, perfect for this time of year. There is enough for 2 people or it’s also delicious cold if you have any left over.
Ottolenghi Inspired Cous Cous (inspired by the Winter Cous Cous Recipe in Plenty by Yotam Ottolenghi)
- 1 medium carrot, cut into chunks
- 1 onion peeled and cut into chunks
- 1 small aubergine, cut into chunks
- 200 g pumpkin or squash, cut into chunks
- 2 star anise
- 1 cinnamon stick, broken in 2
- 1/2 tsp ginger
- 1/4 tsp turmeric
- 1/2 tsp chipotle chile powder
- 3 tbsp olive oil
- 1 can chickpeas
- 175 ml water
- 120 g cous cous
- 1/2 tsp salt
- 150 ml vegetable stock – boiling
- 1 tbsp butter
- zest and juice of 1/2 lemon
- 1 tbsp coriander leaves, chopped
- Pre heat the oven to 200 C, 400 F, Gas 6.
- Add the carrot, onion, aubergine, pumpkin, cinnamon stick and star anise and spices (first 9 ingredients) to a large roasting tray. Sprinkle with 2 of the 3 tbsp of olive oil and mix all the ingredients together. Roast for 40 minutes, lessen this time if the vegetables are cooking too quickly in an oven hotter than mine.
- Add the chickpeas and water to the roasting ingredients and return to the oven for 15 minutes, until the chickpeas have heated through.
- Now make the cous cous by putting the cous cous into a heat proof bowl with 1/2 tsp salt and the last tbsp of olive oil. Pour over the boiling stock and cover the bowl with a tea towel or cling film and leave for 10 minutes.
- Dot the butter over the cous cous and fluff it all up with a fork.
- To serve place some cous cous into a bowl and spoon over the roasted vegetables, remove the cinnamon and star anise first. Sprinkle with the lemon zest and juice and scatter with coriander leaves.
Its breast cancer awareness month this month and I wanted to do a “pink” recipe post to highlight that. Cake was my first pink thought but as I’m staying unprocessed this month I thought I ought to do a healthier recipe! So staying pink(ish) I have a simple recipe today for roasted beetroot, roasting is something people often forget to do with beetroot. It really doesn’t take that long and you don’t even have to peel the beets!
Beetroot season has all but come to an end in my Mother in laws allotment, the weather being what it was this summer we didn’t have the glut of beetroot repeated from last summer so apart from some jars of pickled beets I’ve mostly roasted mine this summer. Roasted beets are amazing, so simple yet so flavoursome. Roasting them brings out their sweetness and loses some of the earthiness that a lot of people find off-putting. I love them so much I can eat them like candy!
Roasted beets couldn’t be simpler to make. Just wash, tumble in some olive oil, season and roast. I also like to add some balsamic vinegar to add to the sweetness. In an hour or so you will have the most wonderful accompaniment to whatever dish takes your fancy, or you could just stand and eat most of them like I often do!
Balsamic Roasted Beetroot (serves 2)
- 450 grams beetroot
- 2 tbsp olive oil
- I tbsp balsamic vinegar
- a couple of sprigs of fresh thyme
- sea salt and fresh ground pepper (in keeping with the pink theme I used pink salt and pink peppercorns but regular will do.)
Preheat oven to 200 C, 400 F, Gas 6
- Wash the beetroot and trim off both ends and any hairy bits, don’t bother to peel.
- I advise wearing rubber gloves to avoid pink stained hands, cut the beets into chunks a little larger than bite size. With small beets halves or quarters are fine but some of the huge beets I get from the allotment means cutting much more!
- Put the beets into a roasting pan and drizzle the olive oil and balsamic vinegar over them. With your rubber gloves on, rub the olive oil and vinegar into the beets, ensuring each beetroot gets coated.
- Holding one end of a thyme sprig strip the stem of its leaves, letting them scatter over the beets.
- Season with salt and pepper and roast for about 1 hour or until the beets are soft when poked with a knife and have darkened in colour.
Its so important yet so easy to forget, don’t forget to check your breasts regularly.