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!
You can find Thistles and Kiwis on Facebook, and also on Instagram @thistlesandkiwis. As for Twitter….am totally inactive these days. If you want to get in touch, email me on thistlesandkiwis@gmail.com
#whatsonyourplateblogchallenge
Thistles and Kiwis 
A mouth-watering meal for sure! When lacking greens to make any dish look more attractive, I often sprinkle it with either finely chopped parsley or mint before serving – depending on what is handy 🙂
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I could so easily have popped out for some chives or parsley too!
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That looks absolutely delicious. I have not seen patty pan squash in the stores – it’s more of a farmers’ market seasonal find around here. Thanks for joining in on the challenge!
Deb
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It is really good and very easy too. You could use ordinary courgette cut into chunks.
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WOW! Simple and beautiful.
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Thank you it was really good.
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Yummy, and a meal I would cook.
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So simple too!
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Sounds utterly delicious!
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It was even though I say so myself!
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Thank you so much for joining us at #WOYPBC. You are not too early at all — in fact you were right on time (today is our posting day).
The dish that you shared here is right up my alley – if I can find Patty-Pan Squash. I will definitely keep an eye out for it!
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Oh good I wasn’t sure! I find Peter Gordon’s ideas in this book are all really excellent.
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I didn’t know that patty pan squash were called scallopini – I love the sound of it!
Thank you for inviting us into your kitchen – such fun!
Are those raisins at the bottom of your Ingredients image?
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It is a really nice dish. Those are currants – small dried grapes so yes like raisins but much smaller.
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Ah! baby raisins! or at least that’s how I think of them.
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Definitely see myself enjoying this in December! 😍 Would give it a try and update you!
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