Tag: 烹饪

Sumac Roasted Delicata Squash Rings with Tahini Parsley Sauce by Gordon Ramsay

There are loads of ways to turn delicata squash into a delicious treat. In my opinion, roasting makes the squash taste sweeter without adding extra sugar and brings about an amazing depth of flavour. You can also stirfry or steam them. No need to peel the delicata as the skin is thin and edible.
Tahini works in perfect harmony with roasted squash. Adjust the amount of water in the dressing depending on the consistency of the brand you use. The sauce should be thick yet runny, like honey or pouring consistency of mayonnaise.

Tahini Parsley Sauce
2 Garlic cloves, smashed 40 g Flat-leaf parsley leaves with tender stems 125 g Tahini 45 ml Fresh lemon juice 100 ml Water Salt	1 Delicata squash, sliced into 1/2-inch thick rounds and seeds removed 1 tbsp Olive oil 1 tbsp Sumac Salt and black pepper to taste 2 tbsp Pomegranate seeds 2 tbsp Chopped parsley leaves

Pulse garlic, parsley, tahini, lemon juice, and water in a blender, adding more water if needed, until smooth. Season with salt. Sauce can be made 1 day ahead. Cover and stored in the fridge for up to 1 week.
Preheat oven to 200C/400F and line a baking sheet with parchment paper.
In a large bowl, toss squash rings with the olive oil, sumac, salt, and pepper until the squash rings are thoroughly coated. Arrange them evenly on the baking sheet in a single layer.
Bake for 25 minutes, until tender and slightly caramelized on the edges. Remove from oven and let cool slightly.
Tranfer the squash rings on a serving platter. Drizzle some tahini dressing over and scatter with pomegranate seeds and chopped parsley. Enjoy!

Pumpkin Boule with Cardamom and Chia Seeds by Gordon Ramsay

This is a perfect yeast bread for Autumn, so soft, chewy and flavourful with cardamom, yoghurt and chia seeds. With a beautiful golden pumpkin crumb and light texture this yeast bread goes really well with soups and dips, also perfect for sandwiches.
This recipe, inspired by Dan Lepard’s Pumpkin Bread Recipe, is easy, versatile, and perfect for your holiday table. The original recipe called for green olives, which I omitted, instead I used some chia seeds in the dough. You can use nuts or sundried tomatoes if you prefer.

1/2 Pumpkin, peeled and cut into 4cm pieces
165 ml Warm water
1 tsp Instant yeast
100 g Thick plain yoghurt
1.5 tbsp Chia seeds
400 g White bread flour, extra if needed
10 Whole cardamom, (green or black) crushed
2 tsp Pink himalaya salt

Cook pumpkin in a steamer over a saucepan of simmering water for 20 mins or until tender. Set aside to cool completely. Measure 150 grams of pumpkin into a bowl and use a fork to coarsely mash. Save the rest for other use.
Stir in the water then whisk in the yeast until dissolved. Mix in the yoghurt and chia seeds, then add the flour, crushed cardamom, and salt and mix everything to a soft dough, adding more flour if the dough feels very sticky. (When you have cooked or grated vegetables in bread dough, the salt will draw moisture out and the dough will get even softer as it rises, so aim for a dough that’s slightly firmer than you would normally make.)
Knead the dough until smooth on a floured surface then return it to the bowl and leave for about one hour somewhere warm until risen by half.
Dust a proof basket liberally with flour. Shape the dough into a boule. Place the boule, with the seams up, into the basket. Cover with a clean kitchen towel and leave to rise for 45-60 minutes.
Heat the oven to 200C (fan-forced)/400F. Turn the proofed boule onto a baking pan lined with baking paper. Score the dough as you like. Bake for about 40 minutes until nicely golden brown.

Butternut Squash and Chickpea Soup with Saffron and Pecorino by Gordon Ramsay

This nourishing soup is made with butternut squash, chickpea, coconut cream, Italian hard cheese, and plenty of fresh ginger and saffron. It’s robust, has a lovely silky texture and super tasty. Serve this as a starter for a dinner party or a filling supper with crusty buttered bread when you need a bit of comfort. This soup keeps well in the fridge and is easy to freeze.

1 Garlic clove, chopped
1 pc 3-inch Fresh ginger root, peeled and thinly sliced
50 g Butter, coconut oil or olive oil
0.2 g Saffron powder
600 g Butternut squash, peeled, deseeded and roughly chopped
500 ml Homemade broth (vegetables, chicken or beef)
150 g Cooked chickpeas, drained and rinsed well under running water
300 ml Coconut cream
Salt andfreshly cracked black pepper
A large pinch of nutmeg
50 g Pecorino, grated
Pumpkin seed oil for garnish
Chives for garnish
Pepitas for garnish

In a large heavy saucepan, sauté garlic and ginger in the butter over a low heat until aromatic. Add the saffron, pumpkin and half the broth, then cook over a low heat, with the lid on, until the pumpkin is almost cooked.
Add the cooked chickpeas, the remaining broth, coconut cream and plenty of cracked black pepper. Bring to a boil, then reduce to a simmer, with the lid on, and cook for about 15 minutes.
Use an immersion blender to process the soup until smooth. Season with salt, then add nutmeg to taste. Stir in the grated Percorino cheese and ladle into soup cups. Drizzle some pumpkin seed oil over and top with a few chives and pepitas.