Back in the groove here, and i've got a couple of recipes to share that i decided to try out tonite. The first is a warm salad, complements of one of my fave books: Casa Moro. For pud, the recipe is complements of the June 2008 issue of olive magazine. Both have made it into the 'keeper' category of my recipe database.
We drank a really crisp Sauvignon Blanc with the meal -- see the photo above. It worked perfect with the lemony tahini sauce.
Chickpea and pumpkin salad with tahini sauce
For the salad:
1 kg pumpkin, peeled, seeded and cut into 3cm cubes
1/2 tsp ground allspice
1 garlic clove, crushed (i used 4)
1/2 red onion, finely chopped
250g cooked chickpeas or 1 400g tin drained
4 Tbsp roughly chopped coriander
For the tahini sauce:
1 garlic clove, crushed into a paste with salt
3-1/2 Tbsp lemon juice (i used juice of 1 lemon)
3 Tbsp tahini
3 Tbsp water
2 Tbsp olive oil
- Preheat the oven to 220C. Toss the pumpkin cubes with allspice, garlic, salt, pepper and olive oil and spread out on a baking tray. Bake in the oven for 15-25 minutes or until the pumpkin is tender.
- While the pumpkin is cooking prepare the tahini sauce. Mix together the garlic paste, lemon juice and tahini until combined. Thin to desired consistency with water. Finally, stir in 2 Tbsp olive oil. You want to be able to drizzle the finished sauce and it should be balanced between the lemon flavour and the tahini flavour.
- When the pumpkin is done, mix in a bowl with the onion, chickpeas, chopped coriander and season to taste with salt and pepper.
- To serve, transfer the salad to a shallow serving bowl and drizzle with the tahini sauce. NOTE: i served this with couscous
Mini strawberry tartlets
For the tartlet cases:
180g plain flour
1 Tbsp chopped hazelnuts
60g icing sugar
90g chilled butter, diced
For the filling:
150ml double cream
200g white chocolate
- Preheat the oven to 180C/fan 160C. First make the pastry. Whizz together the flour, hazelnuts and icing sugar together with the diced butter in a food processor until it resembles fine breadcrumbs. With the machine on, add the egg and process until it forms a ball of dough. If the mix doesn't come together in a ball add a splash of ice water.
- Roll the dough out on a floured surface until thin. Cut out 16-24 small circles and place the circles in the holes of a tartlet mould or mini-muffin pan. Chill the cases in the freezer for 20 minutes. NOTE: i was able to get 16 tartlet cases, but probably could have gotten more had i rolled the dough out thinner.
- Remove the cases from the freezer and bake in the preheated oven for 15 minutes or until light brown. Cool on a cooling rack.
- While the cases are cooling make the filling. Heat the double cream over a bowl of simmering water and add the chopped chocolate. Whisk constantly until well incorporated. Pour into the tartlet cases and chill in the fridge for at least an hour.
- To serve, halve a strawberry and poke into the tartlet filling.