I had a big birthday recently and hosted a shindig at one of our old favourite pubs with a bunch of mates. I finished the night loaded down with presents, including a stunning set of Global knives from my work colleagues. They supplemented the knives with a box full of produce, providing the key ingredients for three (3!) different Ottolenghi dishes. I had left Sunday completely free, so I spent the day working my way through all of them.
There were a couple of pretty easy dishes: cauliflower, pomegranate and pistachio salad from Simple and roasted pumpkin wedges with chestnut, cinnamon & fresh bay leaves from the web. The cauliflower was pretty excellent - a mix of grated raw and tender roasted cauli, with the classic Ottolenghi additions of pomegranate and a variety of herbs.
The pumpkin was a bit let down by our inability to locate fresh bay leaves and a general ambivalence towards chestnuts - the maple and sage roasting mix worked well though.
The final dish (pictured at the top) was the most complex: butternut squash with ginger tomatoes and lime yoghurt from Nopi - we used the version on Ottolenghi's website. There are a lot of steps to this - roast the pumpkin, roast the tomatoes for two hours with a spice paste and make up a yoghurt sauce. None of it's very hard, but it's a time consuming affair - you really need to have most of the day free to make this work. It's worth the time though - the ginger tomatoes provide a sharp, acidic burst that cuts through the sweet pumpkin, while the yoghurt smooths things out and the peanuts and shallots give you some crunch. It's a showstopper of a side dish.
(slightly adapted from a recipe on Ottolenghi's website)
1 medium butternut pumpkin, unpeeled, halved lengthways, seeds removed, then cut into 1 inch slices3 tablespoons olive oil
6 tomatoes, halved lengthways
3cm piece of ginger, finely grated
1 red chilli, seeded diced
2 cloves garlic, crushed
2 tablespoons palm sugar
salt and pepper
120g Greek yoghurt
zest and juice of a lime
1/4 teaspoon ground cardamom
small bunch coriander, roughly chopped
1/2 cup roasted cashews
10g crispy fried shallots
Preheat the oven to 240°C.
Mix the pumpkin with two tablespoons of the oil, two teaspoons of salt and a few grinds of black pepper. Spread them out on a baking tray and bake for 40 minutes until golden-brown. Set aside.
Turn the oven down to 170°C. Pop the tomatoes on a baking tray, skin-side down. Sprinkle each of them with salt, drizzle with the rest of the olive oil and cook for 80 minutes.
While they're baking make up your paste - mix together the ginger, chilli, garlic, sugar and a 1/2 teaspoon of salt into a thick paste. Spoon this mixture on top of the tomatoes and bake for another 40 minutes, until it caramelises.
Stir the lime juice, zest and cardamom through the yoghurt.
Spread the pumpkin slices out and top with the tomatoes, lime yoghurt, nuts, coriander and crispy shallots and serve.