With recent Government warnings about reducing consumption of red meat, Group Executive Chef for the Goodwood Estate, Tim Powell, has prepared a delicious dish this week without any meat at all.
“While I am a firm fan of all meat, I do believe you can cook equally exciting and tasty dishes with the wide variety of fresh vegetables,” says Tim.
Warm salad of butternut squash, beetroot,
pine nuts and horseradish mascarpone
Ingredients:
Serves four lunch salads or six starter salads.
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1 butternut squash
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2 medium pre cooked beetroots
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1 red onion peeled
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2 cloves of garlic
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Drizzle of honey
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30 ml white aged balsamic vinegar
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100/150 ml virgin olive oil
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Pinch of flat leaf parsley
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Small bunch fresh roughly picked marjoram
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200g mascarpone cheese
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Fresh grated horseradish to taste or creamed horseradish if unavailable
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2 soft boiled free range hens eggs peeled (use three eggs for six starters)
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pine nuts
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small bag of wild rocket
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sea salt and ground black pepper
Horseradish Mascarpone
In a mixing bowl stir the mascarpone cheese in with the horseradish of choice and a little salt and pepper. If using the fresh variety you will get better results if you do this 24 hours in advance as the flavour will infuse the longer you leave it. Cover and return to the fridge until ready to serve.
Warm Salad
Pre heat oven 170 degrees C.
Start by cutting the butternut squash in half, lengthways with a large sharp knife. Using a dessert spoon scoop out the seeds, then cut the butternut into approx ten equal wedges. Cut the peeled red onion into eight wedges cutting from root to top.
In a large roasting tray lay the wedges of the butternut flesh side up and then the red onion can go in between. Cut the two cloves of garlic in half and add them to the roasting tray. Drizzle these items with the olive oil, honey and the picked marjoram. Season to taste with the sea salt and pepper then place in the pre heated oven for approximately 30 minutes or until the butternut is soft.
Cut your pre cooked beetroots into eight wedges these can be added to the roasting tray for the last 10 minutes of cooking (handy tip is to cut beetroot on a piece of baking parchment or silicone paper this will stop the discolouration of your chopping board).
Meanwhile place the pine nuts on a baking tray and toast until golden in the same oven for about eight to ten minutes.
When items in roasting tray are cooked, place the squash, red onion and beetroot onto individual plates or one large serving platter (you can remove the squash skin if you prefer). At this point pour the white balsamic into the roasting tray and stir well into the remaining olive oil and juices to form a dressing. Scatter the wild rocket, pine nuts and top with a spoonful of horseradish mascarpone. Place the halved soft boiled eggs around the plate. Pour on dressing and serve immediately.