James St Cookery School: Roasted veggie dishes bursting with autumn colour
AS VEGETARIAN dishes have made their way further into our everyday diets, some of us still find it quite difficult to incorporate meat–free dishes on a regular basis – therefore this week’s recipes are two roasted fruit dishes.
When cooking a vegetarian meal, we tend to go straight towards rice and pasta but these are not necessarily the healthiest of options. These fruit dishes are an easy and tasty way to incorporate more fruit and vegetables into your week’s menu.
The pumpkin dish in particular is quite the crowd pleaser, whereas the beetroot and blackberry dish is slightly more refined but is absolutely delicious – especially with baked cheese and plenty of bread.
If the weekend comes and you would rather take all the preparation away from the process, the Hadski’s Cook & Dine takeaway option is still in full swing with a special menu in place for the month of December, including all your festive favourites. Get in touch to find out more about some of our special Christmas offers (jamesstandco.com/hadskis).
ROASTED BLACKBERRY AND BEETROOT
6 small beetroots, firm, raw
1 small garlic bulb, halved
1 tbsp pine nuts
3 tbsp extra virgin olive oil
3 handfuls of blackberries
Before preparing the ingredients, preheat the oven to 200C. Remove the head from the beetroot and scrub clean, then chop into wedges.
Next place the beetroot on a roasting tray, then add the garlic halves and pine nuts. Drizzle over some olive oil and season with salt and pepper. Mix the ingredients together with your hands, place the tray in the oven and roast for 40 minutes.
After 20 minutes in the oven, use oven gloves and give the tray a shake to prevent the beetroot sticking and place back in the oven for another 20 minutes. After 40 minutes in the oven the beetroot should be tender to taste – slice a small piece to check.
Put the blackberries in a sieve and rinse under running water. Set in the roasting tray with the beetroot and toss, then place back in the oven for five more minutes.
When ready, serve with baked camembert and crusty bread.
ROASTED PUMPKIN, PECORINO AND ROAST HAZELNUT
1 small pumpkin
30g pecorino cheese
1 small handful of hazelnuts
½ lemon, juiced
Preheat the oven to 180C. Halve the pumpkin and remove the seeds, then slice, similarly to how you would slice a loaf of bread. Place the pumpkin slices on a roasting tray and drizzle with extra virgin olive oil, then season with salt and pepper.
Remove the hazelnuts from the shell and crush, then scatter over the top of the pumpkin and place in the oven for 15 minutes.
After this time, the pumpkin should be soft but not mushy. Juice over the half lemon and the pecorino, finely grated.
Serve warm as a starter or light meal.