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I had to share this one because it turned out far more delicious than I anticipated. It is ideal as a vegetarian recipe but you could also add chicken or fish if you wanted to. It can be eaten as a side dish with a roast dinner or as the main event. Surprisingly enough, even the children gave this one a go….a crunchy cheesy top tends to do that to them! You’ve been waiting that long, I won’t delay you any further…
Ingredients (this will make a large tray with plenty of portions for freezing)
- Butternut squash, 2x leeks, 2x cans of butterbeans
- Garlic, chicken stock, soy sauce, tarragon, Sour cream.
- For the topping – breadcrumbs, oregano, cheddar cheese.
Simply add the shopped leeks to some butter and garlic in a pan and fry on a low heat to colour the leeks and soften them. Add the cubed butternut squash and the tarragon. Finally add the butterbeans and the stock. Take it off the heat and slowly add in spoons of the sour cream (I used half the tub). Finally add a dash of soy sauce and season to your own taste (I can’t use salt in my cooking, so I allow everyone to add it afterwards if they wish). Pour it all into a large dish and allow to sit while you make the breadcrumbs.
Put a knob of butter and some soy sauce and oregano into a frying pan. Once the butter has melted, add the crumbs and toss them in the mix. Sprinkle the shredded cheese on top of the vegetable mix in the dish and then add a generous layer of breadcrumbs. Pop this all in the oven at about 170 degrees for 55 minutes.
This is what we have, a creamy, delicious and nutritious offering for all at the table.
Pineapple Carpaccio with Vanilla Salt
As I said, we needed a little sunshine on our plates, so I decided on something to follow up the main course. This is rare in our house, we don’t do it every day, or even every week, but we did it today.
I know it looks like pepper on the pineapple, but it isn’t!
I scooped fresh vanilla out of the pod and mixed it with pink salt. I left it sitting for the flavours to infuse then after slicing fresh pineapple and watermelon in the thinnest slices I could manage without losing a finger, I sprinkled it on top. Its a nice touch to add some fresh mint to this dish but I didn’t have it in the fridge so unfortunately, it didn’t happen. Second to this, I turned my back for about 3 seconds and the 7 year old had cleared the plate with his two little friends (who, might I add usually wouldn’t touch vegetables or fruit!). I was informed that the salty fruit was delicious and I was asked why I don’t make stuff like that for the lunch boxes for school – order is in it seems.
So now that you finally have it, I hope you enjoy using this simple recipe. I’d love to see your efforts – do tag me on facebook or instagram – I’m @westcorkfit on both.
Now, time to do a little more breathing xFollow Me Here