Thu, May 24 2012
hamilton squash
Ingredients
• 1 small handful of dried porcini mushrooms
• 1 butternut squash, halved and seeds removed
• olive oil
• 1 red onion, finely chopped
• 1 clove of garlic, finely chopped
• 1 teaspoon coriander seeds, pounded
• a pinch or two of dried chilli, to taste
• 2 sprigs of fresh rosemary, leaves picked and finely chopped
• 5 sun-dried tomatoes, chopped
• sea salt and freshly ground black pepper
• 100g basmati rice
• ½ a handful of pinenuts, lightly roasted
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This is a recipe inspired by a one-minute conversation with my mate
Johnny Boy Hamilton. He had basically eaten far too much meat in Paris,
went for the veggie option one night and was blown away by it. His
description used a marrow instead of a squash and some kind of green
rice, but anyway, the great thing is I've given this a bash my way and
think it's an absolutely fantastic recipe. So, nice one John. There is
no need to precook the rice as it will take on moisture from being
cooked inside the squash.
First of all, soak your porcini for 5 minutes in 140ml of boiling
water. Preheat the oven to 230ºC/450ºF/gas 8. Using a teaspoon, score
and scoop out some extra flesh from the length of the squash. Finely
chop this flesh with the squash seeds and add to a frying pan with 4
lugs of olive oil, the onion, garlic, coriander seeds, chilli, rosemary
and sun-dried tomatoes. Fry for 4 minutes until softened. Add the
porcini and half their soaking water. Cook for a further 2 minutes
before seasoning. Stir in your rice and pinenuts, pack the mixture
tightly into the 2 halves of the squash and then press them together.
Rub the skin of the squash with a little olive oil, wrap in tin-foil,
and bake in the preheated oven for about 1¼ hours.
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