This past week it has all been about squash and halloumi.
First there was potatoes, squash and onions roasted in our duck fat with a little of last-year’s pesto and tomato passata from the freezer with a wedge of fried home-made halloumi – thanks Iggy Pop. We actually had this twice as it was so nice.
Then there were wraps with fried halloumi, some home-made hummus and nearly the last of our pickled cucumbers and gherkins. I found a stray spring onion when clearing out the cold-frame so we had that carelessly thrown on the hummus!
To use up the last of the halloumi I made squash risotto with some sage. We only have two more of the accidental squash left in storage and a bag and a half of potatoes – and the wretched rodents have eaten all the peas and broadens – I will have to sow everything again but this time in one of the greenhouses – which means I have to clear it out first!
Squash risotto: two small handfuls of risotto rice, chicken stock, an onion finely chopped, half a squash peeled and cubed, olive oil (or duck fat), parmesan grated, sage chopped.
Sprinkle salt and pour a little oil over the squash chunks and roast in the oven. Meanwhile heat up a little oil or butter in a pan and gently fry the onion. When translucent add in the risotto rice and stir around a bit. Gradually add in the stock, letting it get slowly absorbed. Actually you can add a good splash or two, turn the heat down low and go and have a shower – risotto isn’t as needy as some recipes suggest. Keep gradually adding stock as the rice cooks. Some people like their risotto to be loose, some not so much – do as you please. Add in some grated parmesan, the sage and the squash. Season to taste.
Serve with a triangle of halloumi briefly fried.
Crap photos – sorry – last week was quite stressful because of the snow and the scours.
N.B. some very, very exciting developments happened today concerning future cheese-making. Possibly the last piece of the puzzle fell into place with regards to the micro-dairy – I am so excited I am doing a little dance over here …. more on this later in the week.