Red Kuri Squash Risotto

Red Kuri Squashes are known for their unique shape and vibrant orange skin. However, when roasted they taste similar to Butternut Squash, albeit slightly sweeter. This recipe is quick and easy, and works wonders for either a hearty starter or main.

Time Preparing: 30 mins
Time Cooking: 20 mins
Serves: 4
Difficulty: 2/5
Season: Autumn

Ingredients
– 1 Red Kuri Squash
– 1 Large Onion / 2 Small Onions, finely chopped
– 50g Butter (or vegan alternative)
– 600ml Veg Stock
– 100ml White Wine
– 2 Garlic Cloves, crushed
– 150g Risotto Rice
– 1tsp Thyme
– Olive Oil
– Handful of Rocket to serve
– Parmesan to serve (optional)

Method
1. Pre-heat oven to 180degrees
2. Chop the squash into small chunks, removing skin and seeds
3. Drizzle olive oil over squash and roast in the oven for 30 mins
4. As the squash is cooking, add a generous lug of olive oil and half of the butter to a large pan, and add onions for 5mins on a medium heat
5. Add garlic, thyme and seasoning then continue stirring for a few minutes – making sure the onions remain translucent
6. Increase the heat and add risotto, continuing to stir for a further few mins
7. Add the wine until it bubbles away, reduce the heat and add the stock in intervals, waiting for the rice to absorb each time – this will take around 15 mins
8. Once the squash is roasted, add to the pan and stir in
9. Serve with rocket and parmesan

Cauliflower Tabbouleh

A super quick and easy dish, this tabbouleh is perfect for a starter. It’s also a great way to add raw veg to your diet.

Time Preparing: 10 mins
Time Cooking: 0 mins
Serves: 2
Difficulty: 1/5
Season: Autumn

Ingredients
– 1/2 Cauliflower
– 3 Large Tomatoes
– 1 Small Pepper
– 3-4 Black Grapes
– Juice from 1 Lemon
– Olive Oil
– Aromatic Herbs (Basil or Parsley)

Method
1. Start by removing all of the florets from the cauliflower head and wash them
2. Dry the floret then put them in a food processor so they’re finely chopped (this can be done by hand)
3. Wash tomatoes and cut them in square pieces
4. Wash and slice the grapes in half
5. Wash and slice the pepper (it can be kept raw or it can be steamed for 5mins)
6. Mix cauliflower with tomatoes, black grapes and pepper
7. Add the juice of one lemon and olive oil, before adding aromatic herbs

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Thin Onion Tart / Pissaladière

French inspiration for cooking onions, indeed in the South of France, pissaladière is quite common; it is a thin tart with onions, olives and anchovies. This recipe omits the anchovies to ensure it is vegan and vegetarian, but there’s no harm in adding them on when you add the olives. This tart is great hot or called.

Time Preparing: 70 mins
Time Cooking: 40 mins
Serves: 2
Difficulty: 4/5
Season: Autumn

Ingredients – Topping
– 400g Onions
– 1 tbsp Sugar
– 3 tbsp Olive Oil
– 10 to 15 Olives
– Salt and Pepper
– Mixed Herbs
Ingredients – Bread Dough
(Recipe for two onion tarts and one loaf of bread)
– 150ml Water
– 1 tbsp Sugar
– 1 tsp Salt
– 16g Olive Oil
– 250g Plain Flour
– 6g Dried Yeast

Method
1. In a large bowl mix together Water, Salt, Olive Oil, then add Sugar, Flour and Yeast and then knead the bread by hand
2. Leave the dough for 40 minutes
3. Split the dough into two – one half will make a loaf, the other will be used for two tarts
4. Pre-heat oven to 200 degrees
5. Peel and slice Onions
6. In a large pan, heat olive oil on a medium heat. Once it’s hot, add the Onions, Salt, Pepper and Sugar.
7. Simmer for 5-10 mins before turning the heat up for an additional 5 mins
8. Roll the dough for the tarts in two flat bases and leave for 20 mins 8. Spread Onion mix onto the based before adding Olives and Mixed Herbs
9. Bake tarts in the oven for 15-20 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Radish Aperitif

It could argued that eating radish with only butter and salt can be boring, but when presented like this with a little twist, they transform into an aperitif your guests won’t be able to resist. Happily vegetarian and vegan!

Time Preparing: 5 mins
Time Cooking: 0 mins
Serves: 4 as aperitif
Difficulty: 1/5
Season: Summer / Autumn

Ingredients
– 5 Radishes
– 1 tsp of Wholegrain Mustard
– 2 tsp of Soya Single Cream
– Chives and parsley

Method
1. Start by washing the radish after having removed both the top and the bottom
2. Slice them into small slices, and place them into small spoons
3. In small bowl, mix both wholegrain mustard and soya cream
4. Add the sauce on top of each radish spoon
5. Add finely chopped aromatic herbs such as parsley and chives

This recipe was created for Tower Green Hamlets by Pauline Cuisine