I may be a little early this month, but with Wednesday being my non-working day, it is a good opportunity to put a post up in the what’s on your plate blog challenge. Hosted by Retirement Reflections and Deb’s World, it is a chance to share what you have been cooking or eating recently.
I bought some scallopini (patty pan squash) on Saturday, and decided to make Peter Gordon’s patty-pan squash, roast olives and potatoes, girolles and sherry-vinegar currants from his wonderful book Savour. Actually, I have featured this before, back in March 2020, and am not sure if I have made it since….anyway, it is a lovely dish for when you can get hold of scallopini. The recipe calls for wild mushrooms like girolles, which I obviously couldn’t find, using shiitake instead.
Potatoes are par boiled then mixed with the squash, olives, cumin and fennel seeds, smoked paprika, thyme and oil then roasted in the oven for about 25 minutes at 170C. The mushrooms and sage are fried in butter, and the currents (pop in a saucepan with sherry vinegar and water, bring to the boil, simmer for 2 minutes, and leave to cool) are then stirred in. To serve, the mushroom mixture is spooned on top.
The recipe calls for some blanched squash to be added, but I didn’t add that this time. It is also suggested that baby salad leaves are added at the end to make it pretty with the added green – but there were none available on Saturday, and didn’t see any today. I served the dish with some steamed asparagus and sausages from Woody’s Free Range.
Verdict – very tasty, with all sorts of flavours from the tang and sweetness of the currents, the mild flavour of the scallopini, and two of my favourite foods, potatoes and mushrooms. It would definitely look more photogenic with some greens stirred through that is for sure!
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