Butternut Dauphinoise

Butternut Dauphinoise

http://www.bbcgoodfood.com/recipes/butternut-dauphinoise





Prep: 15 mins Cook: 1 hr plus standing

Skill level

Easy

Servings

Serves 6 as a side dish, 4 as a main

This indulgent gratin of squash with bay, thyme and nutmeg, plus a robust cheese sauce makes a great main or side dish

Ingredients

 

• 300ml pot double cream
• 100ml whole milk
• 2 bay leaves
• a few thyme sprigs
• 1 garlic clove, crushed
• whole nutmeg, for grating
• 1 tbsp salted butter, for greasing
• 1 large butternut squash, peeled and thinly sliced (about 1.4kg unpeeled to give about 1.1kg prepared flesh)
• 50g mature Double Gloucester or other hard cheese

• 300ml pot double cream
• 100ml whole milk
• 2 bay leaves
• a few thyme sprigs
• 1 garlic clove, crushed
• whole nutmeg, for grating
• 1 tbsp salted butter, for greasing
• 1 large butternut squash, peeled and thinly sliced (about 1.4kg unpeeled to give about 1.1kg prepared flesh)
• 50g mature Double Gloucester or other hard cheese

Herbed goat's cheese and summer veg tarts

Herbed goat's cheese & summer veg tarts

http://www.bbcgoodfood.com/recipes/herbed-goats-cheese-summer-veg-tarts












 

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Crisp, colourful and easy to make, these vegetarian puff pastry tartlets are perfect for every occasion

 

Ingredients

• 320g pack puff pastry
• a little plain flour, for dusting
• 150g tub soft goat's cheese
• 1 tsp herbes de Provence, or chopped herb from the garden
• 2 small courgettes, cut into thin rounds
• 5 tomatoes (not too big), thinly sliced
• handful pitted black olives
• leaves from a few thyme sprigs
• drizzle of extra virgin olive oil
• medium beaten egg, to glaze

For the salad

• 1 tbsp mild olive oil
• 2 tsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp clear honey
• 100g bag watercress

 Method

1. Heat oven to 220C/200C fan/gas 7. Unroll the pastry and cut it into 4 rectangles. Score a border about 2cm in from the edge of each piece, then lift onto a lightly floured baking sheet. Mash the goat’s cheese with the herbs, plus some seasoning. Spread over the middles of the tarts.
2. Overlap the courgette and tomato slices on top of the cheese, then scatter with the olives and thyme leaves. Drizzle with a little olive oil. Brush the edges of the pastry with egg. Bake for 15-20 mins until the pastry is dark golden and the vegetables are starting to sizzle.
3. Whisk together the oil, vinegar, mustard and honey to make a dressing, then season to taste. Toss with the watercress just before serving.

 

 

Chilli-lime chicken salad

Chilli-lime chicken salad

http://www.bbcgoodfood.com/recipes/chilli-lime-chicken-salad



Prep: 15 mins Cook: 30 mins - 40 mins plus marinating

Skill level

Easy

Servings

Serves 4 - 6

Thai-inspired chicken makes a perfect barbecue dish, serve with a feast of dressed green salad and herbs.

Ingredients

 For the marinade and dressing

• zest and juice 3 limes
• 3 tbsp fish sauce
• 3 tbsp soft light brown sugar
• 2 hot red chillies, thinly sliced (see tip, below)
• 1 tbsp extra virgin olive oil
• 2 garlic cloves, crushed
• 1 tsp turmeric
• handful coriander stems, finely chopped
• 8 chicken leg or thigh pieces, skin on

For the salad

• bunch spring onion, shredded lengthways
• ½ cucumber, halved, deseeded and cut into long strips
• 200g baby tomatoes, halved
• handful coriander
• handful Thai basil leaves
• 2 ripe avocados, sliced
• handful toasted cashews or peanuts

Method

1. Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.
2. Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.
3. If you’re barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.