You can trust Jane-Anne Hobbs to come up with something extra special every time she posts an utterly delicious dish on her website.

Jane-Anne Hobbs

Jane-Anne Hobbs

Jane-Anne is one of my favourite food writers, photographers, cook book authors and an utterly lovely person.  Read my review of her cook book here.  And do visit her website – click here.

 

Griddled Baby Butternut with Chorizo, Feta & a Lemon Dressing This beautiful black plate is the work, master potter David Walters of Franschhoek. The shiny black slick of glaze  across the plate is designed to stop your fork from grating.

Griddled Baby Butternut with Chorizo, Feta & a Lemon Dressing
This beautiful black plate is the work of master potter
David Walters of Franschhoek. The shiny black slick of glaze
across the plate is designed to stop your fork from grating.

Griddled Baby Butternut with Chorizo, Feta & a Lemon Dressing

600 g baby butternut (or courgettes, if you can’t find mini butternuts)
2 Tbsp (30 ml) olive oil, for frying
1 spicy chorizo sausage, sliced
a squeeze of fresh lemon juice
1 ‘wheel’ (about 70 g) feta cheese
1/3 cup (80 ml) pumpkin seeds [optional]
salt and milled black pepper to taste
baby salad leaves, to serve

For the dressing
1 clove garlic, peeled (or more, to taste)
a pinch of flaky sea salt
½ tsp (2.5 ml) prepared Dijon mustard, or a big pinch of Hot English Dry Mustard powder
the juice of a small lemon
4 Tbsp (60 ml) extra-virgin olive oil

Rinse the baby butternuts (or courgettes) under cold running water to remove any grit.  Cut lengthways into slices about 7 mm thick.

Heat a griddle pan, or a large flat pan, over a very high heat. Add the olive oil and – when it is shimmering –  arrange the baby butternut slices in a single layer on the pan.  Cook over a medium-high heat for about 5 minutes on each side (three if you’re using courgettes) or until toasty and golden on the outside, and just tender on the inside.  Watch them closely, adjusting the heat if necessary because they scorch quickly.

Two minutes before the veggies are ready, add the sliced chorizo, and fry until hot and crisp. Now add a generous spritz of lemon juice. As soon as the juice has evaporated, remove the pan from the heat, set aside and keep warm. Season to taste with salt and milled black pepper.
While the butternut slices are cooking, make the dressing. Put the garlic and salt into a mortar and pound to a paste.  Add the mustard and lemon juice and stir until the salt has dissolved.

Now whisk in the olive oil to form a smooth emulsion.  If the dressing seems a bit sharp, add a pinch of white sugar. Set aside.

Place the pumpkin seeds in a dry frying pan and toast over a medium heat for 1-2 minutes, or until they are hot and crunchy.

To serve, lightly blot the baby-butternut and chorizo slices with kitchen paper to remove any grease.  Arrange them on a platter, sprinkle over the dressing – just enough to coat the slices. Scatter with the toasted pumpkin seeds, baby salad leaves and crumbled feta.

Serve hot or warm.

Michael’s Wine Recommendation – click here to read more.

La Bri Merlot 2012

La Bri Merlot 2012

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