Autumn Recipe Comp Winners

  • 16/11/12
  • Comments: 0
risotto

In our last newsletter we challenged you to give us your favourite Autumn recipes. Thanks for all your entries. Our winner is Hannah McInnes-Dean who wins lunch for two at Balgove Larder with her Pumpkin Bread recipe. Our runner up is Rebecca DeVivo with her Risotto recipe, who wins afternoon tea for two (see both recipes below).

Special thanks to Will at Balgove Larder for providing the prize. Balgove is a big supporter of the local food movement in Fife.

Hannah’s Pumpkin Bread

No more a bread than Banana Bread, this in fact a moist, fragrant, autumnal loaf cake.
Ingredients:
225g all purpose flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
2 free range eggs
200 grams granulated sugar
110g grams melted, room temperature butter OR 110ml vegetable oil
1 small culinary pumpkin
1. Pre-heat the oven to 200C and grease a loaf tin. Cut pumpkin in quarters and scoop out the seeds and fibres inside. Place skin-side up in a roasting dish with a few tablespoons of water. Roast for about 30 minutes, until tender.
2. Turn the oven down to 180C. Take the pumpkin out and leave to cool slightly before peeling off the skin and scooping the flesh out. Whizz in a food processor or with a hand blender until smooth, then put it in a fine sieve or piece of muslin over a bowl to drain for half fan hour.
3. Meanwhile, mix together the flour, salt, bicarbonate, baking powder and spices in a bowl.
4. In another bowl, whisk the eggs together, adding the sugar and melted butter OR oil.
5. Add the strained pumpkin to the egg mixture and mix to combine.
6. Add the pumpkin mixture and 60 ml of water to the flour mixture and stir until just combined.
7. Put the batter into the greased loaf tin and bake for about 55-65 minutes. Let cool for 10 minutes in the tin before removing.

Rebecca’s Roasted Butternut Squash and Sage Risotto

1 small-medium sized butternut squash, peeled, de-seeded and cut into cubes
250g Arborio Rice (give or take, I tend to make a lot more though)
2 large shallots, minced
1 clove of garlic, minced
2-3 sage leaves, finely chopped
50g of butter
olive oil
1 cup dry white wine, such as pinot grigio
1 1/2 – 2 cups of stock, chicken or vegetable
50g parmesan cheese, grated
salt
pepper

First, preheat oven to 220C or gas 7. On a tray, toss cubed squash in olive oil and sprinkle salt and pepper. Roast for 20-30 mins until soft, but firm- somewhat like roasting typical root vegetables

Bring a kettle to boil and add hot water to a saucepan with stock (cube or powder). If just using stock, bring stock to a gentle boil. Be sure to have some stock leftover in case you need to add more liquid.

While the squash is roasting, heat a large saucepan over medium heat add the butter and a couple swigs of olive oil. Once melted add shallots and cook until soft. Add garlic and sage, cook for 30 seconds then add rice and stir so that the rice is coated in the buttery mixture.

Pour in white wine and stir. Increase heat to medium high and let wine cook until just about evaporated. Then add two ladles of stock at a time and stir occasionally until there is no more stock. Follow that process for 20-30 minutes until rice is al dente or to your preference. If you have run out of stock, or the stock seems too overpowering you can always use water for a few ladles in the end. I sometimes tend to use a bit more white wine as well. The risotto should be at a creamy consistency and just plops off the spoon.

Once the rice is to your liking, turn off the heat and stir in the parmesan cheese, then stir in the butternut squash.

Serve into bowls and garnish with a sage leaf