PISTACHIO SAUCE FOR PASTA RECIPES

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PERSIAN SQUASH & PISTACHIO ROAST | VEGETABLE RECIPES ...



Persian squash & pistachio roast | Vegetable recipes ... image

The brash, punchy flavours of Persian cooking lend themselves perfectly to veggie-based dishes – and to Christmas.

Total Time 1 hours 55 minutes

Yield 6 to 8

Number Of Ingredients 29

400 g squash
olive oil
1 red onion
2 cloves of garlic
50 g dried apricots
50 g sour cherries or cranberries
2 tesapoons cumin seeds
2 teaspoons coriander seeds
1 lemon
1 bunch of fresh coriander (15g)
200 g tinned or vacuum-packed chestnuts
½ teaspoon ground turmeric
1 teaspoon ground cinnamon
100 g shelled pistachios
100 g almonds
100 g cooked quinoa or brown rice
2 medium free-range eggs (or to make it vegan, 2 tablespoons of chia seeds mixed with 6 tablespoons of water and left to soak)
1 pomegranate
2 cloves of garlic
1 small onion
2 fresh red chillies
1 stick of cinnamon
½ a bunch of fresh thyme
1 pinch of turmeric
2 x 400 g tins of quality plum tomatoes
1 tablespoon balsamic vinegar
200 g feta cheese optional
1 lemon optional
1 teaspoon coriander seeds optional

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4. Grease a 24cm loose-bottomed tart tin with a little olive oil.
    2. Peel, deseed and chop the squash into 1cm chunks, then toss onto a baking tray with a drizzle of oil and sea salt and black pepper, and roast for 20 to 25 minutes.
    3. Peel and roughly chop the onion and garlic, and roughly chop the apricots and cranberries. Bash the cumin and coriander seeds, and zest the lemon. Pick and roughly chop the coriander, then roughly chop the chestnuts.
    4. In a frying pan over a medium heat, cook the onion in a little oil for 10 minutes or until soft and sweet. Add the garlic and cook for another minute or so, until beginning to soften, then add all the spices and a little more oil. Cook for a couple more minutes, until it’s all smelling great. Remove from the heat and set aside.
    5. Blitz the pistachios and almonds until they’re ground to a coarse powder with a little texture. Tip into a bowl with the quinoa or rice and dried fruit, then add the lemon zest, coriander and chestnuts. Beat and stir in the eggs (or chia seed mix) and the onion.
    6. Take the squash out of the oven and mash half of it with the back of a fork, leaving the other half in chunks, then stir this into the mixture too.
    7. Pile the lot into the prepared tin and press down to flatten. Cook in the oven for 45 to 50 minutes, or until set.
    8. While it’s cooking, make the tomato sauce. Peel and chop the garlic and onion. Place a large saucepan over a medium heat. Prick the chillies and add to the pan with a little oil, the cinnamon stick, sprigs of thyme, garlic, onion and turmeric.
    9. Cook for a minute or two, then add the plum tomatoes. Fill the tin with water and pour that in too, stirring to break up the tomatoes. Season with salt, stir through the balsamic vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes.
    10. If using the feta, place it in a bowl, zest over the lemon, add the coriander seeds, some black pepper and a good drizzle of oil and leave it to marinate.
    11. Once the sauce is thick and glossy, pick out the chilli, cinnamon and thyme. Set aside.
    12. Take the nut roast out of the oven, then carefully remove it from the tin and place it on a serving platter.
    13. Scatter the loaf with the feta (if using), and the pomegranate seeds. Serve with the sauce in a side bowl.

Nutrition Facts : Calories 522 calories, FatContent 32.6 g fat, SaturatedFatContent 7.8 g saturated fat, ProteinContent 19.6 g protein, CarbohydrateContent 41 g carbohydrate, SugarContent 22.3 g sugar, SodiumContent 1.5 g salt, FiberContent 5.5 g fibre

QUICK FRESH TOMATO SAUCE RECIPE - NYT COOKING



Quick Fresh Tomato Sauce Recipe - NYT Cooking image

In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.

Provided by David Tanis

Total Time 30 minutes

Yield About 2 1/2 cups

Number Of Ingredients 7

5 pounds tomatoes
3/4 teaspoon salt
2 tablespoons olive oil
1 tablespoon tomato paste
1 garlic clove, halved
1 basil sprig
1 bay leaf

Steps:

  • Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
  • Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
  • Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

Nutrition Facts : @context http//schema.org, Calories 133, UnsaturatedFatContent 5 grams, CarbohydrateContent 19 grams, FatContent 6 grams, FiberContent 6 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 397 milligrams, SugarContent 12 grams

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