Butternut Squash & Smoked Cheddar Rissoles - GF
This is one of my favourite Autumnal dishes, combining fresh butternut squash with smoky cheddar, served with a tangy lemon sauce to cut through the richness of the rissoles.
Serves: 4/6
Dietary: Gluten Free
Rissoles
Ingredients
- 450g butternut squash
- 45ml olive oil
- 60g wild rice, cook until tender
- 250ml water
- 1 teaspoon vegetable bouillon powder
- 1/2 red onion, peeled & finely chopped
- 2 garlic cloves, finely chopped
- 1 small carrot, peeled & diced small
- 60g risotto rice
- 1 tablespoon fresh oregano, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon paprika
- 75g smoked cheddar, grated
- 1 tablespoon lemon juice
- a dash of Tabasco
- salt & freshly ground black pepper
- 50g polenta for rolling the rissoles in
- sunflower oil for frying
Method
- Pre-heat the oven to 220C-GAS7
- Prepare the squash by peeling off the skin with either a potato peeler or small sharp knife. Cut the squash in half long ways, scoop out the seeds and cut into 1 cm cubes.
- Heat 2 tablespoons of olive oil in a roasting tin. Add the cubed squash & roast in the pre-heated oven for 30 minutes.
- Cook the wild rice in plenty of water for 45 minutes or until tender. You can tell the wild rice is cooked when the seeds pop out of their shiny black sheaths. Undercooked rice will explode when the rissoles are fried & completely ruin the dish. You have been warned!
- Make up a vegetable stock with 1 teaspoon vegetable bouillon powder to 250ml boiling water.
- Reserve 1/2 the roasted squash & puree the rest with 75mls of stock.
- Heat the rest of the olive oil in a large saucepan & gently fry the red onion, garlic & carrots, until the carrots are just cooked.
- Add the risotto rice & stir-fry for 2 minutes. Then over a low heat, add the hot stock a little at a time, letting the rice absorb the liquid before adding more, stirring to stop the rice from sticking.
- When the rice has absorbed all the stock, add the squash puree & cook for 2-3mins.
- Add the roasted squash cubes, cooked wild rice, herbs, paprika, smoked cheese, lemon juice & Tabasco. Mix well & season with salt & pepper.
- Leave the mix to cool.
- Shape into 5cmx2cm high rissoles & roll in polenta.
- In a large non-stick frying pan, add a little sunflower oil & fry the rissoles on a medium heat until crisp & golden on both sides.
- Serve two rissoles with the lemon & chive sauce & steamed seasonal vegetables.
Lemon & Chive Sauce
Ingredients
- 1 organic un-waxed lemon, zest & juice
- 1 tablespoon apple juice concentrate
- 50g caster sugar
- 150 ml boiling water
- 1 teaspoon vegetable bouillon powder
- 2 tablespoons chives, finely chopped
Method
- Put the lemon juice & zest, apple juice concentrate & sugar in a saucepan & simmer until the sugar has dissolved.
- Dissolve the vegetable bouillon in the boiling water. Add to the lemon sauce & simmer for 5 minutes. Add the chopped chives & take the sauce off the heat.
| « Back |