Membrillo and stilton quiche (V)
This quiche, in canapé form, was one of the most popular items on our catering menu at Ottolenghi a couple of years ago. There is something about the combination of a sharp blue cheese and the intense sweetness of membrillo that creates a wonderfully satisfying drama in the mouth. Serves six.
1 large butternut squash, peeled, cut into 2cm cubes and deseeded (700g net weight)
1½ tbsp olive oil
Salt and black pepper
250g best-quality shortcrust pastry
200g stilton, crumbled
75g membrillo (quince paste), cut into 1cm dice
3 free-range eggs
150ml double cream
150ml crème fraîche
2 tbsp chopped flat-leaf parsley
Heat the oven to 200C/400F/gas mark 6. Toss the squash in the oil, aquarter-teaspoon of salt and someblack pepper, and spread outon a baking tray. Roast for 30minutes, turning once, until golden brown. Set aside to cool and lower the oven temperature to 170C/335F/gas mark 3.
Roll out the pastry on a floured work surface and transfer it to a 24cm quiche tin – leave somepastry hanging over the edge. Prick the baseof the pastry with a fork and chill in the fridge for 20 minutes. Line the tin with parchment paper, fill with baking beans and bake for 30 minutes. Remove the beans andpaper, and cook the quiche case for10 minutes longer, until the pastry is golden brown. Remove andset aside to cool.
Spread the roasted squash over the base of the quiche, dot the stilton around and about in the gaps,and sprinkle the membrillo allover.
Put the eggs, cream and crème fraîche in a mixing bowl with a quarter-teaspoon of salt and some black pepper. Whisk and pour over the squash, making sure you leave some of the filling exposed. Sprinkleover the parsley and bake for about 40 minutes, until the custard has set. Remove from theoven and allow to rest before removing from the tin and breaking off the overhanging pastry. Serve warm or at room temperature.
Spicy okra fritters (V)
You can fry these lovely fritters ahead of time and finish them off inthe oven before serving. If you fancy putting in a bit more effort, instead of the lemon wedges, make a dipping sauce of Greek yoghurt, dried mint and lemon juice. Serves four (three fritters each).
100g okra
4 shallots, peeled and finely chopped (150g)
60g plain flour
60g chickpea flour
2 large garlic cloves, peeled and crushed
1 tsp baking powder
¾ tsp chilli flakes
1 tbsp grated lemon zest
30g chopped coriander
½ tsp salt
Black pepper
About 180ml cold water
Vegetable oil, for frying
8 lemon wedges to serve
For the spice mix
½ tsp coriander seeds
½ tbsp cumin seeds
¼ tsp ground allspice
¼ tsp black peppercorns
1 tsp dried thyme
¼ tsp cloves
Heat the oven to 180C/350F/gas mark 4. Put all the ingredients forthe spice mix in a small frying pan and toast on top of the hob over a medium-low heat for three minutes, until the seeds start to pop. Transfer to a spice grinder or mortar, and grind to a fine powder.
Trim the okra, cut into 0.5cm-thick slices and put in a large bowl. Add the shallots, flours, garlic, baking powder, chilli, lemon zest, coriander, salt and pepper, and the ground spice mix. Stir while adding enough water to make a loose, but not runny, batter.
Heat enough vegetable oil in a pan to shallow-fry the fritters – that is, about 1.5cm deep. When the oil ishot but not smoking, spoon generous dollops of the batter into the pan and fry until golden, aboutthree minutes, turning once. Transfer to an oven tray lined with parchment paper and put in the oven for four minutes to finish off cooking. Repeat with the remaining batter. Serve the fritters warm with awedge of lemon.
Hot and sour chicken drumsticks
I have a terrible tendency to lick my fingers when Icook. So much so that Igot a telling off from my pastry teacher years ago, who said it would hinder my prospects. Normally, this habit is restricted to cookie doughs and flavoured creams, but when making the marinade for this chicken, I just can't help myself. It is rich in spices, mildly sweet, sharp and creamy. And it works wonders with the chicken. Serves four.
½ tsp ground turmeric
1½ tsp ground coriander
1 tsp ground cumin
½ tsp ground fenugreek (optional)
200g Greek yoghurt
1 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, peeled and crushed
2 green chillies, finely chopped
1 tsp honey
Salt and black pepper
12 free-range chicken drumsticks, the bone cleaned
1 red chilli, finely chopped
Grated zest of 1 lemon
2 tbsp chopped coriander
2 tbsp chopped parsley
Put the ground spices in a small frying pan and toast gently for a minute, to release their flavour. Tip into a mixing bowl and stir in the yoghurt, oil, lemon juice, garlic, chillies, honey, three-quarters of ateaspoon of salt and some black pepper. Push the drumsticks into the sauce vertically, so the bone stays clean and clear of the marinade, and use your hands to coat the meat all over. Cover the bowl with clingfilm and leave to marinade in the fridge for at least four hours, andideally overnight.
Heat the oven to 180C/350F/gas mark 4. Line abaking tray with tinfoil and on it lay out the drumsticks, marinade and all, again keeping the bones clear. Roast for 30 minutes, oruntil the juices run clear.
Meanwhile, mix together the chilli, lemon zest, coriander and parsley. Once the chicken is ready, remove from the oven, rest for five minutes, then sprinkle all over withthe herb mix and serve.
Saffron and pear jellies
These are a fantastically refreshing way to finish off a meal, let alone aChristmas party spread. Leave outthe cream, if you prefer a lighter dessert. I'd be inclined to serve these quantities insix small glasses, but if you want more sizable portions, there's no reason you can'tdivide into four. Serve with shortbread fingers, for dipping in.
500ml dry white wine
1½ tbsp lemon juice
90g caster sugar
10 cardamom pods, lightly crushed
Scraped seeds of ½ vanilla pod, plus the pod
¼ tsp saffron threads
1 firm large pear, peeled and quartered (200g)
3 gelatine leaves, soaked in cold water for a few minutes
For the cream
80g mascarpone
60ml Greek yoghurt
2 tsp icing sugar
Pour the wine into a medium saucepan along with the lemon juice, sugar, cardamom, vanilla andsaffron. Heat gently and stir until the sugar has dissolved, thenadd the pear quarters. Bring toa boil, then reduce the heat and simmer, covered, until the pear is really soft, 15 to 20 minutes.
Remove from the heat and lift outthe pear quarters. Leave the liquid to cool down for 20 minutes, then pour into a measuring jug and add water to bring it up to 500ml (you may not have to add any).
Cut the poached pear into 1cm dice, discard the seeds and core, andplace in the base of six small glasses. Squeeze out the gelatine leaves to remove all the water, andstir into the saffron liquid. Once dissolved, strain the liquid and pour into the glasses. Chill until set.
Before serving, whip together themascarpone, yoghurt and icing sugar until smooth, and spoon adollop on top of each jelly.
