Western News: May 04, 2023

8
Thursday May 4 2023
Tuck into uncomplicated autumn fare
Nigel Slater says
autumn is an
opportunity to bring
out unfussy food
Baked apples with maple
syrup and cream
Serves 4
Pumpkin (or squash)
rolls with pomegranate
molasses
These are similar to sausage
rolls, but filled with pumpkin or
squash instead. It is important
to use a firm-fleshed pumpkin
or squash, so it keeps its shape
inside the pastry. Just make sure
to let it cool and firm up before
you use it.
Makes 12
Ingredients
For the pumpkin:
1kg butternut squash or pumpkin
(peeled weight)
½ tsp aleppo pepper
3 spring onions
325g puff pastry
1 egg, beaten
2 tsp nigella seeds
For the dipping sauce:
4 tsp pomegranate molasses
1 clove garlic
5 Tbsp olive oil
Juice of ½ lemon
2 tsp grain mustard
A large baking sheet
Directions
Put a deep pan of water on to
boil and place a steamer basket
or colander over it, covered with
a lid. Cut the squash or pumpkin
into 5cm pieces and steam for
about 25-30 minutes until tender
to the point of a knife.
Transfer the cooked squash,
still in its steamer, to drain over
a mixing bowl. Then put the
squash into a bowl and using a
potato masher or a fork, crush
to a thick mash. Season with
salt, black pepper and the aleppo
pepper. Finely chop and add the
spring onions. Set aside to cool.
The mash must be firm and cold
before you use it. If it isn’t then
drain it further over a bowl in
the fridge.
Roll the puff pastry into a
rectangle approximately 35 x
25cm, then turn the pastry so the
longest side is facing you. Cut in
half lengthways (to give 2 strips
of pastry 35 x 12.5cm). Spoon
half the squash in a line along
the edge of the pastry facing you,
about 2cm from the edge. Brush
the pastry edge with beaten egg,
then roll up tightly into a long
sausage, sealing the pastry edges
together with more of the egg.
Repeat using the second piece
of pastry and the remaining
squash. Place in the fridge for 40
minutes. (Don’t be tempted to
skip this step.)
Set the oven at 200 deg C and
place a baking sheet in the oven.
Remove the rolls of pastry
from the fridge and slice each
one into six short lengths. Using
TASTY: It’s important to
score the apples 1cm down
from the stem, allowing
the apple to puff up when
cooking. PHOTO: ODT
a palette knife, transfer the rolls
to the heated baking sheet. Brush
lightly with more beaten egg,
then cut a small slit in the top
of each and sprinkle with the
nigella seeds.
Bake in the preheated oven for
25-30 minutes until the pastry is
golden and puffed. Remove and
leave to rest for a few minutes
before transferring to a serving
plate or board.
Make the dip:
Put the pomegranate molasses
in a small saucepan with the
garlic, olive oil, lemon juice and
mustard, bring to the boil, then
pour into a small dish. Dip each
roll into the sauce as you eat.
Ingredients
6 apples, sweet and mediumsized
45g butter
3 Tbsp maple syrup
250ml cream
½ tsp
1 tsp vanilla extract
Directions
Set the oven at 200 deg C.
Using a sharp knife, score each
apple 1cm down from the stem.
This will allow the flesh to puff
up as it bakes. Then place them,
just touching, in a baking dish.
Melt the butter in a small pan,
then remove from the heat and
spoon over the apples. Bake until
the apples have puffed up and
their flesh is soft and frothy. The
exact timing will depend on the
variety of apple, so start checking
after 25-30 minutes. The
occasional baste with the buttery
juices in the baking dish is a
thoroughly good thing.
When the apples are nearly
ready, pour the cream into a small
saucepan, add the maple syrup,
ground cinnamon and vanilla
extract. Bring to the boil and let it
bubble for a minute, then spoon
over the baked apples.
– Guardian News & Media/ODT
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