Lunch Recipes 11 – 15 May

Monday 11 May

Roasted Butternut Squash with Lentils (and Dolcelatte – optional)

Recipe from: Ottolenghi, Simple

Serves: serves 6

Ingredients:

• 1 butternut squash, unpeeled but cut in half lengthways (this is hard to do and an adult may need to help!), deseeded and but into 1cm thick half-moons or wedges
• 2 red onions, cut into 3cm wide wedges
• 3 tbsp olive oil
• 10g sage leaves
• 235g puy lentils (in a ready cooked sachet is easiest)
• 1 large lemon – grate the zest finely and juice to get 2 tbsp
• 1 garlic clove, crushed
• 5 g parsley, chopped
• 5g mint leaves, chopped
• 5g tarragon leaves, roughly chopped
• 100g Dolcelatte, torn into 2cm pieces (optional)
• Salt and black pepper

Equipment needed:

• Kitchen knife
• Chopping board
• Fine grater
• Lemon squeezer
• Garlic press
• Large baking tray
• Baking parchment
• Large bowl

Method:

1. Preheat oven to 220°C fan
2. Place the squash and onions in a large bowl with 2 tbsp of oil, the sage leaves, 3/4 tsp of salt and pepper. Mix well, then spread out on a large parchment-lined baking tray. Roast for 25-30 mins, until cooked and golden brown. Remove from the oven and set aside to cool for 10 minutes.
3. Whilst the squash is in the oven, place the cooked lentils in a large bowl. Stir in the lemon zest, lemon juice, garlic, herbs, remaining 1 tbsp of oil and 1/4 teaspoon of salt
4. Add the squash and onion to the lentils and stir gently, Transfer to a serving dish, dot with Dolcelatte, if using. Drizzle with oil and serve.

Tuesday 12 May

Flapjack Biscuits

Recipe from: Jamie Oliver 5 ingredients cookbook

Serves: makes 16

Ingredients:

• 100 g unsalted butter , (at room temperature)
• 100 g mixed dried fruit & nuts
• 100 g porridge oats
• 100 g self-raising flour
• 100 g golden syrup

Equipment needed:

• 20cm square baking tin lined with baking parchment
• Food processor (optional)
• Large bowl and wooden spoon
• Wire rack

Method:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Line a deep 20cm square baking tin with greaseproof paper and rub with olive oil.
3. Pulse the butter, dried fruit and nuts, oats and flour in a food processor until the mix comes together and away from the sides, then pulse in the syrup until fully combined. If you have not processor put the ingredients in a bowl and beat with a wooden spoon until the mixture comes together (make sure the butter is softened)
4. Transfer to the lined tin, flattening to the edges. Bake for 15 to 20 minutes, or until golden.
5. Remove from the oven, slice into 16 squares ready to cut, and leave to cool in the tin for 5 minutes.
6. Use the paper to lift out on to a wire rack, and leave to cool completely.

EASY SWAPS:

– No golden syrup? Try sugar, honey or even maple syrup in its place.

– When it comes to dried fruits and nuts, use whatever combo you fancy, it’s up to you.

Wednesday 13 May

Margherita Pizza

Recipe from: Recipe from Good Food magazine, September 2007

Serves: makes 2 – 3 thin crust pizzas

Ingredients:

For the base

• 300g strong bread flour
• 1 tsp instant yeast
• 1 tsp salt
• 1 tbsp olive oil

For the tomato sauce

• 100ml passata
• handful fresh basil or 1 tsp dried
• 1 garlic clove, crushed

For the topping

• 125g ball mozzarella, sliced
• handful grated or shaved parmesan (or vegetarian alternative)
• handful cherry tomatoes, halved

To finish

• handful basil leaves (optional)

Equipment needed:

• Large bowl
• Measuring jug
• Wooden spoon
• Clean tea towel
• Garlic press
• Rolling pin
• Lined baking sheets

Method:

1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
3. Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Thursday 14 May

Baked Omelette with Sun-dried Tomatoes, Rocket and Feta Cheese

Recipe from: Gino D-Acampo, Buonissimo

Serves: serves 6

Ingredients:

• 3 tbs olive oil
• 250g leeks, trimmed and finely sliced
• 100g rocket leaves
• 100g spinach
• 100g curly kale, shredded
• 8 large eggs
• 3 tbs chopped fresh mint
• 150g Greek feta crumbled
• 30g freshly grated parmesan
• 50g sun-dried tomatoes in oil, drained and thinly sliced
• salt and freshly ground pepper

Equipment needed:

• Kitchen knife
• Chopping board
• Saucepan
• Large bowl
• 20cm cake tin
• Frying pan
• Garlic crush
• Cheese grater

Method:

1. Preheat oven to 170⁰C
2. Heat oil in a large saucepan over a medium heat and cook leeks for 10 mins unitl soft. Add the rocket, spinach and curly kale to the pan and continue to cook for a further 4-5 mins until they have wilted down. Transfer the mixture in a large bowl and leave to cool slightly.
3. Break the eggs into a bowl with the greens and add the mint, feta, parmesan and sun-dried tomatoes. Season and mix well.
4. Oil a shallow 20cm cake tin, preferably non-stick. Pour in the mix and bake in the middle of the oven for 40 mins or until set.
5. Allow the frittata to rest for 3 mins before slicing. Serve with a tomato salad.

Friday 15 May

Mary Berry’s Drop Scones

Recipe from: Classic Mary Berry

Serves: makes 24

Ingredients:

• 175g/6oz self-raising flour
• 1 tsp baking powder
• 40g/1½oz caster sugar
• (1 small orange, zest only – optional)
• 1 free-range egg
• 200ml/7fl oz milk
• sunflower oil, for greasing

To serve

• butter, maple syrup or honey
• Greek-style yoghurt
• fresh blueberries and raspberries

Equipment needed:

• Baking trays
• Baking Paper
• Whisk
• Large bowl and spoon
• Wire rack
• Clean tea towel
• Palette Knife/spatula
• Knife
• Chopping Board

Method:

1. Place the flour, baking powder, sugar and orange zest (if using) in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk.
2. Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown.
3. Lift the pancakes on to a wire rack and cover with a clean tea-towel to keep them soft. Continue cooking the batter in the same way.
4. Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits.

We really want to see your cooking/baking successes please email images to becky.belson@stchris.co.uk and Rhiannon.butlin@stchris.co.uk