BBC GOOD FOOD QUICHE RECIPES

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MOROCCAN SPICED PIE RECIPE - BBC GOOD FOOD



Moroccan spiced pie recipe - BBC Good Food image

The perfect showpiece to your Christmas Day meal - and it's suitable for veggies

Provided by Angela Nilsen

Categories     Dinner, Main course

Total Time 2 hours

Cook Time 35 minutes

Yield 6

Number Of Ingredients 24

2 tsp each coriander and cumin seeds
1 tsp paprika, plus extra for dusting
½ tsp ground cinnamon
150ml/¼ pint olive oil
900g squash, peeled and cut into small chunks (about 2cm)
12 shallots, quartered
4cm/1½ in piece root ginger, finely chopped
140g whole blanched almonds
140g shelled pistachios
75g pack dried cranberries
6 tbsp clear honey
225g pack fresh spinach
400g can chickpeas, drained and rinsed
2 garlic cloves
1 tsp ground cumin
3 tbsp lemon juice
4 tbsp chopped fresh coriander
100g butter
8 large sheets of filo pastry
lemon wedges to serve
200g carton Greek yogurt
6 tbsp milk
3 large sprigs mint, leaves chopped
2-3 tbsp harissa paste

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty – don’t let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
  • Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
  • In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
  • Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn’t dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
  • Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
  • Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

Nutrition Facts : Calories 987 calories, FatContent 66 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 82 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 7 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.64 milligram of sodium

TARTIFLETTE RECIPE - BBC FOOD



Tartiflette recipe - BBC Food image

Try serving this French-style cheesy potato bake with pickled onions, gherkins and charcuterie.

Provided by The Hairy Bikers

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 8

1kg/2lb 4oz Charlotte potatoes, peeled
250g/8oz bacon lardons
2 shallots
1 garlic clove
100ml/3½fl oz white wine
200ml/7fl oz double cream
sea salt and freshly ground black pepper
1 whole Reblochon cheese (about 450g/1lb), sliced

Steps:

  • For the tartiflette, preheat oven to 200C/400F/Gas 7.
  • Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.
  • Drain and set aside to cool slightly.
  • Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
  • Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the Reblochon slices on top.
  • Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.

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