This is a very tasty yet simple supper dish, and is perfect served with a green salad.
INGREDIENTS:
- 2 whole butternut squashes
- 1/2 tbsp olive oil
- 125g cous cous
- 1 vegetable stock cube
- 50g Feta cheese
- 4 cherry tomatoes
- 1/2 green pepper
- 6 black olives
- 1 tbsp chopped coriander
- 1tbsp lemon juice
- Butter
(1) Cut two whole butternut squash in half, and scoop out the seeds. Cut criss-cross patterns into the flesh.
(2) Brush with 1/2 tbsp olive oil and roast in the oven for 35-40 minutes (preheated to 200C).
(3) Prepare 125g cous cous - can use any type but I prefer plain for this recipe. Follow packet instructions, adding a stock cube to the boiling water.
(4) Chop up 50g of Feta cheese, 4 cherry tomatoes, half a green pepper, 6 black olives and 1 tbsp of fresh coriander. You can use other peppers and olives - however I like the variety of colour that these add to the dish!
(5) Stir into the prepared cous cous, and add 1 tbsp of lemon juice and a dollop of butter.
(6) Spoon the mixture into the squash and grill on a high heat for 5 minutes.
(7) Serve with a green salad.
This recipe always raises eyebrows when we cook it for family or friends, or when I mention it at work. However it is much more delicious than it sounds. It is also very easy to make compared with many risottos. It takes about half an hour in total so give it a chance!
INGREDIENTS:
- 1 tbsp oilve oil
- 1/4 clove of garlic
- 1 medium red onion
- 1 medium-sized sweet potato
- 350ml chicken or vegetable stock
- 150g arborio rice
- 100ml white or rose wine
- A handful of cherry or baby plum tomatoes
- Half a tin of baked beans
- Parmesan cheese
(1) Heat the olive oil in a medium-sized saucepan.
(2) Crush the garlic and chop the red onion into smallish chunks and add to the pan. Cook for 2 minutes.
(3) Chop the sweet potato into small chunks and add to the pan - season with a little pepper and cook for about 8 minutes.
(4) Meanwhile make some stock - we just cheat here and use stock cubes. Add 2 chicken or vegetable stock cubes to 350ml of boiling water in a jug and mix well.
(5) Add 150g of arborio rice to the saucepan and stir continuously for 1 minute.
(6) Add 100ml of the wine and simmer until the liquid has gone (can replace wine with additional stock if required).
(7) Add the stock a bit at a time - simmering with the lid on and stirring often.
(8) Chop the tomatoes in half and add them to the risotto when all of the liquid has disappeared. Stir and simmer.
(9) Add half a tin of baked beans and some grated parmesan and simmer until the risotto reaches the desired consistency.
