How to Cook Well at Christmas with Rory O'Connell airs on RTÉ One at 7:30pm on Sunday, 22 December, and 7pm Monday, 23 December.
Ingredients
Serves 6-8
- 100g dried chickpeas or 220g cooked chickpeas
- Butternut Squash
- 500 -750g g butternut squash (weighed after peeling) and cut into 3cm pieces or wedges
- 2 tablespoons extra virgin olive oil
- Pinch of chilli flakes
- Sea salt and freshly ground black pepper
- Salmoriglio
- 20g marjoram or oregano leaves
- 1 small clove garlic
- 5 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Sea salt
Tonnato
- 100g tinned tuna, drained
- 28g anchovies
- 20g capers
- 1 small clove garlic
- 1 large egg yolk
- 20ml water
- 100 ml extra virgin olive oil
To finish the salad
- 150g sundried semi tomatoes
- 6-8 fresh or preserved basil leaves
- 1 lemon used for zest and juice
Method
- Preheat oven to 200c
- If using dried chickpeas, soak overnight covered in cold water in a cold place or a fridge. To cook the soaked peas, discard the soaking water, cover in fresh water and cook at a simmer until tender. This can take anytime between 30 minutes and 1 hour. Allow to cool in the cooking water. If using cooked tinned peas, drain all liquid and rinse and drain in cold water.
- Place the butternut squash in a bowl. Add the oil and chilli flakes, season with salt and pepper and toss well. Place in a single layer on a roasting tray and cook in the pre-heated oven for c 20 minutes. They should be tender and well coloured. Allow to cool.
- To make the salmoriglio, place the herb leaves and garlic in a mortar. Add a pinch of sea salt and start pounding with a pestle. Gradually the leaves will be ground down and the garlic will become a paste. Start adding in the oil whilst continuing to render the leaves and garlic to a puree. Add the remaining oil and lemon juice to taste. Correct seasoning and chill. If you do not have a mortar and pestle, use a small food processor.
- To make the tonnato, place all of the ingredients except the water and oil in a food processor. Render to a coarse paste. With the machine running, add the water and oil in a slow and steady stream. The sauce will emulsify into a creamy sauce. Taste and correct seasoning.
- To assemble the dish, place the drained cooked chickpeas, coarsely chopped tomatoes, coarsely chopped basil, lemon zest and juice into a bowl. Add 4 tablespoons of salmoriglio. Toss gently, adding a little more salmoriglio as necessary. Tate and correct seasoning.
- Spread tonnato over the bottom of serving plates and then place on the pieces of squash. Spoon the chickpeas salad on top. Drizzle over the remaining salmoriglio and if you wish a further zesting of lemon and a few drops of lemon juice.
