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Baked Stuffed Whole Butternut Squash with Lorraine Fitzmaurice

Tuesday, 9 December 2008

With a bit of planning and a dash of inspiration, a vegetarian Christmas lunch will be as colourful and tasty as the traditional one. We have Lorraine Fitzmaurice in to show us how.


Baked Stuffed Whole Butternut Squash with Lorraine Fitzmaurice

Ingredients:
. 1 butternut squash
. 100g mushrooms, very finely diced
. olive oil
. 100g mature cheddar, grated
. 1 stalk celery, chopped
. 1 red onion chopped
. knob of butter
. a sprig of rosemary
. pinch of dried chilli
. pinch of nutmeg
. 1 egg, lightly beaten
. zest of 1 orange
. handful of cooked chestnuts
. 2 handfuls of bread crumbs

Method:
1. First, slice the butternut squash in half and scoop out the seeds and discard.
2. Using a spoon, hollow out most of the squash.
3. Wash and chop the spinach, place in a pot with a pinch of salt and sweat until the spinach is cooked approximately 5 mins, season with a little fresh nutmeg.
4. In a pan, with a little olive oil, fry the onion, celery, mushrooms, add the butter, rosemary, chilli, nutmeg, and flesh of the squash.
5. Cook slowly for 5 minutes. Remove from the heat and allow to cool, Season.
6. Stir in the egg, orange zest, chestnuts, cheddar and mix in enough breadcrumbs so that the stuffing is not too sticky.
7. Fill both halves of the squash with the stuffing, stick them back together and wrap the whole squash in a double layer of tin foil.
8. With a rolling pin or your fingers, make a one inch indent down your stuffing on each half, divide the cooked spinach between the two halfs and place in the indentation. Bake the squash in the oven for 1 ½ hours.
9. To check its ready push a small knife into it and it should come out easy.
10. Unwrap and place on a serving plate a bring to the table.

Broccoli Soufflé with three cheeses


Ingredients:
. 1lb (450g) broccoli, trim off the very thick stalks
. 1x size 1 free range eggs
. 2x extra size 1 free range egg whites
. 1 oz (25g) butter
. 1 ¼ oz (30g) plain flour
. 5 fl oz (150ml) milk
. ¼ teaspoon cayenne pepper
. ¼ whole nutmeg, grated
. 1 oz (25g) strong cheddar cheese grated
. 1 oz (25g) Gruyere, grated
. 2 tablespoons Parmesan, grated
. Salt and coarse black pepper
. Melted butter for the dish and collar

Method:
1. Preheat the oven to Gas mark 6, 400F, 200C.
2. Place the oven shelf in the lower third of the oven with no shelf above.
3. Prepare the soufflé dish and its collar.
4. Cut a piece of grease proof paper, 20x 12 inches (51x 30 cm).in length. Fold in ½ along the length so it now measures 20 x 6 inches (51x15 cm) doubled.
5. Now Turn up a 1 inch (2.5 cm) fold along the length to stabilize the base of the collar.
6. Butter the dish and sprinkle the inside with some of the parmesan, tipping the dish from side to side to coat the base and the sides.
7. Empty out the excess cheese.
8. Tie the paper collar around the dish with the 1 inch folded bit around the bottom.
9. The paper will stand 2 inches (5 cm) above the rim of the dish.
10. Fix with string. Butter the inside of the paper.
11. The dish is now ready for the soufflé.
12. Place the broccoli in a pot with a little water and a pinch of salt. Place a lid on top and cook until the broccoli is tender, approx 8/10 minutes.
13. Prepare the eggs. Have a large bowl containing the egg whites ready. Separate the 2 extra eggs putting the egg whites in with the extra egg whites and the yolks into a small bowl.
14. When the broccoli is tender allow to cool and whiz in a food processor until a smooth puree.

Make the sauce.
1. Place the butter, flour and milk into a small pot and whisk over a medium heat until you have a smooth paste.
2. Season with salt and pepper.
3. Place in a mixing bowl and add the cayenne, nutmeg, cheddar, Gruyere, And 1 tablespoon of parmesan.
4. Add the 3 egg yolks, broccoli and thoroughly mix together.
5. Whisk the egg whites until stiff peaks have formed.
6. Using a large metal spoon, stir 1 tablespoon of the egg whites into the broccoli, then empty the broccoli mixture into the egg whites and fold, using cutting and turning movements, until everything is well mixed.
7. Pour the mixture into the prepared dish, sprinkle the top with the remaining parmesan and place on a shelf in the lower part of the oven for 40/45 minutes.

It should be nicely browned on top, well risen and beginning to crack. It should feel springy in the centre. Do not overcook.

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