Roast Squash, Asparagus, Parmesan and Basil Salad

As the winter nights draw in I still want my steak with salad so I tend to have 'hot' salads. Sometimes with stir fried baby gem lettuce, sometimes just a couple of complimentary vegetables. Here I have roast butternut squash (skin on), with asparagus. Parmesan adds a salty note and basil adds a little floral note. Pine nuts also work well with this. 

Added to a medium rare fillet steak, with a spoonful of hot horseradish. Delicious! And only takes 40 mins to cook.

Ingredients:    (Serves 2)

Half a small butternut squash (small cubes)
half a white onion, chopped, large
2 cloves garlic, slicked thickly
1 tbsp. olive oil
125g asparagus, trimmed and halved
handful grated parmesan
a few basil leaves, torn


Method: 

Set the oven to 200 C. Put the squash and onion into a roasting tin and drizzle with the oil. Cover with foil and roast for 20 mins. Take out of the oven, add the garlic and asparagus and shake the pan. Leaving off the foil this time, put back in the oven for another 20 mins. 

Serve on a plate or platter and scatter over the parmesan and basil. Lovely with a good steak but also stands up on its own as a lunch.

   

Simple Apple Tarte Tatin

This has to be one of my favourite desserts, particularly as I like any desserts that are quick to make, impressive to serve and delicious to eat. It originated back in the 1880's from the French Tatin sisters who ran the Hotel Tatin.

You can use whatever apples you like really (I think I used small braeburn apples) and you don't need to worry about them discolouring as you peel and cut them - it does them no harm if they brown a little. You will need a frying pan with a metal handle, as it will be going into a hot oven.

I used ready rolled puff pastry - but you can make your if you prefer. Again, I love how quick this is to put together. Simple apple Tarte Tatin.

Ingredients:

5 small apples (braeburn, cox..)
320g ready rolled puff pastry
200g white caster sugar
50g butter

Method:

Peel the apples, core and cut into quarters. The best way to know exactly how much you need is to place in a single layer, round side down, in the pan you intend to use and then put into a bowl. Wipe the pan clean and add the sugar with 50ml of water. Put on a medium heat and keep an eye on it, The sugar will melt and you need to wait for it to turn a little darker, a golden fudgy colour. Add the butter and quickly stir in. The butter will cool the caramel, so work quickly.

Take off the heat and add the apples, round side down in a circular pattern. Put it back on the heat for a couple of minutes and then take off the heat and leave to cool completely. 

Heat the oven to 200C. Cut the pastry to just a little larger than the apples and place over the top, tucking in the edges. Put in the oven for 30 minutes, until the pastry is golden. Leave to cool a little for 5 minutes, then put an upturned plate over the pastry. Using a tea cloth (it will be hot), swiftly invert the tart onto the plate. 

Serve warm with cream or ice cream. Delicious!