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Stuffed Butternut Squah

It's butternut squash season again! There are loads of things you can do with them, but I find stuffing is a simple yet classy way of preparing butternut squash, perfect for when you're looking to impress, or just in need of a good meal!

Ale improved bread

Ok, perhaps people can think a better use for ale than using it to make bread but I think it's a worthwhile ingredient. Don't worry, you'll get to drink some of it anyway. After all, bread making can be a thirsty business....

Old School New York Bagels

Old School New York Bagels 

Simple dough from bread class.

Ingredients:

  • 500g strong bread flour (can be a mixture of white and wholemeal, e.g. 300g White, 200g wholemeal)
  • 10g salt
  • 5g instant (easy-blend) yeast or 10g fresh yeast
  • 350g water, room temperature.

Tools:

  • Oven
  • Mixing bowl
  • Scales, preferably
  • or if not just be consistant in your measurements. As consistant as possible. Use the same cups etc.

Preferable but less important:

Stuffed Courgette

These are a lot easier to make than you might think, and are an amazing meal without too much faff! Replacing the red pepper with other vedgetables would probably work very will in this too - experiment with whatever you have in your kitchen!

Ingredients (Serves 2)

Rabbit with bacon and mustard sauce

So, first, butcher your bunny into hind legs, haunches, forelegs and rib-cage. Dust it in flour mixed with a teaspoon of Colman's mustard powder and then leave aside.

Then, cut some streaky bacon (or use bacon trimmings/bits for a cheap and sometimes even tastier option) into smallish cubes and fry slowly in a tiny drop of vegetable oil in a casserole dish until the meat it starts to leech its fat into the pan. When the bacon has given off enough fat, add in a medium-sized, quite finely chopped onion and fry gently until golden.

James' early winter warmers

these are the recipes from my class this week if you didn't come you missed out and if you did i look forward to seeing you all next time.

Susie's squealingly sweet squash:

This is really really simple and very tasty, a great way to use a much undervalued vegetable:

take one butternut squash, ours weighed about a kilo, shove it in the oven whole and unpricked at 200 until its all gorgeously brown on the outside and soft in the middle.

Roast butternut squash risotto

Ingredients:

1 medium butternut squash, peeled, seeded and cut into cubes

3 Tbsp olive oil

1 large white onion, diced

½ cup diced pancetta (optional)

Pumpkin risotto with bacon

Serves 2 (or 4 if used as a starter):

300g pumpkin (or other squash), peeled and diced small (I do around 0.5cm cubes).
1 small white onion
175g arborio rice
approx 700ml good vegetable stock. (the stock is important it's where most of the flavour comes from in a risotto)
a glug of white wine (optional)
2 rashers of the good bacon (either smoked or not)
1 tsp dried (or fresh) rosemary
about 25g of Pecorino Romano (or Parmesan), grated

Method:

Brian's Baked Beans

Before we begin, I want to side-step the whole Boston/Canadian/British baked-beans argument; I'm not quite sure which camp this recipe belongs to, but, by trial, error and distilliation of various other recipes, these "Brian's Baked Beans" have been arrived at and are, for my tastes, perfect.

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