Seeing as I completely forgot to take a picture of the lentil and squash curry Mr B cooked me as I was too busy wolfing it down, I thought I’d share a little peek at some of the things I’ve been making for my shop…felt flower brooches with vintage button centers.
Not long now! (yes, I am obsessed with pixlr o' matic!)
Having eaten a little too much meat over the weekend and having lots of veg in our box, I thought I’d share our week of meatless meals…
Butternut squash and chick pea curry with grilled pitta
Courtesy of eatlikeagirl. Delicious – sweet, coconutty and peppery.
With all the excitement on Saturday I completely forgot to take a picture of this course so you have a lovely image of a wine glass with some chocolate loving lovely lady behind it!
This is a great recipe to prepare ahead of time to prevent too much stress when cooking, although it’s reasonably labour intensive initially – particularly if you’re not experienced at making pasta (thank you Mr B!).
Pan-fried butternut squash & pear ravioli with sage butter & bacon dust
1lb fresh pasta
1/2 butternut squash
1 large pear – peeled and very finely chopped
1 tsp finely chopped red chilli (I leave the seeds in but up to you!)
1/4 cup grated parmesan
4 tbsps salted butter
3 rashers of bacon (streaky is best I think)
handful of sage leaves
1. Scoop all the seeds out of the squash, drizzle olive oil in a baking tray. Lay the squash in the tray, skin side up.
2. Roast for 35-45 minutes until a fork goes into the flesh easily.
3. Cool slightly and then scoop all the flesh out.
4. Heat a frying pan and dry fry the squash for about 10 minutes to take out any remaining moisture – if too moist it tends to burst the ravioli and we don’t want that!
5. Place in a bowl with the pear, chilli and cheese – mix well – this is your filling.
6. Roll out the pasta into two equal sized sheets using a pasta machine and roll to the thinest setting, lay them both on a well floured surface.
7. Place small teaspoons of the filling at 4 cm intervals across the first pasta sheet, I managed to do three rows down and 6 across. Once this has been done, lay the other sheet across the top and squeeze the two layes together. It’s VERY important to make sure that all of the air is out of each ravioli, pat around each mound of filling to ensure that it’s tightly packed.
8. Cut out the ravioli – I used egg cups to cut mine out but you could use cutters, about 4 cm cutters would work. Of course this would be much easier with one of those ravioli cutting thingamigigs but I don’t have one and it’s nice for things to look ‘artisan’
9. Once they’re all cut out flour a plate/baking tray and lay them out on there until ready to use. These will keep in the fridge for at least 24 hours.
10. Fry/grill the bacon until as crispy as possible, leave to drain on kitchen paper until cool.
11. Put the bacon in a food processor and whizz to dust. I then spread this out on a baking tray and put it back under the grill for two minutes, allowed to chill and then whizzed in the processor again until slightly finer. Allow to cool and reserve for later.
12. When ready to eat, boil a large pan of salted water and add the ravioli. These should take about 3 minutes, when they rise to the surface they’re done.
13. Whilst they are cooking add the butter to a frying pan, when it’s melted add the sage leaves and fry for 1 minute until the leaves are nicely coated in the butter.
14. Drain the pasta and add it to the pan with the butter and sage, toss to coat and fry for 1 minute.
15. Serve 3 per person, drizzle over the butter and sage and sprinkle with bacon dust.