Butternut Squash With Lebanese Spiced Ground Beef And Garlic Yog Recipe

Posted on
Butternut Squash With Lebanese Spiced Ground Beef and Garlic Butternut Squash With Lebanese Spiced Ground Beef and Garlic Yog recipe
Butternut Squash With Lebanese Spiced Ground Beef and Garlic Yog

Total Time 1hr 10mins
Prep 20 mins
Cook 50 mins

A very delicious Autumn/Winter dish. “Roasting really concentrates its buttery, nutty flavour and when split lengthways, the empty seed cavity begs to be stuffed, turning it into the perfect portion-control meal for one. ” Modified from The Sunday Times article by Lindsey Bareham.

Ingredients

Servings 2 | Yield 2 | units US

1 (600 g) butternut squash
2 tablespoons olive oil
sea salt, to taste
fresh ground black pepper, to taste
1 medium onion
250 g ground beef (I use extra lean and add some canola oil while cooking to make it less dry)
1 teaspoon cumin
1⁄2 teaspoon baharat (Baharat Aka Middle East Mixed Spices – the Real Mix)
25 g pine nuts
1⁄4 cup water
25 g flat leaf parsley
175 g plain yogurt
1 plump garlic clove
1⁄2 tablespoon lemon juice, freshly squeezed
1 tablespoon unrefined extra virgin olive oil (or the best you have)

Directions

  1. Pre-heat the panggangan to 425F/220C/gas mark 7.
  2. Using a strong, sharp knife, halve the butternut lengthways. Scrape out and discard the seeds. Extend the cavity by cutting out chunks of squash. Don’t be too fussy about this because you want plenty of butternut to remain. Cut a light lattice all over the flesh to speed up cooking.
  3. Use 1 tbsp olive oil to smear the surface lavishly. Season with sea salt and freshly ground black pepper.
  4. Roast for 35-45 minutes or until the flesh is meltingly tender. (Check before end of cooking time as hopefully you have a ripe squash but if you don’t it takes longer).
  5. Meanwhile, peel, halve and chop the onion.
  6. Heat the remaining 1 tbs olive oil in a spacious frying pan and cook the onion for about 10 minutes until limp and uncoloured.
  7. Finely chop the excavated butternut.
  8. Add the mince, increase the heat slightly and cook, stirring and breaking up clumps of meat. If using extra lean like I do add some canola oil to keep the meat less dry! It will take about 6 minutes to be browned all over.
  9. Add chopped butternut squash.
  10. Stir in the cumin, baharat, sea salt, to taste, freshly ground black pepper, to taste, and pine kernels. Cook for a couple of minutes.
  11. Add water, simmer, cover and cook for 8-10 minutes. Remove the lid and cook briskly until juicy but not the least bit wet or greasy.
  12. Taste and adjust the seasoning.
  13. Chop the parsley leaves. Stir into the mixture.
  14. Spoon it into the cavity and over the cooked squash.
  15. To make the yoghurt, peel, chop and crush the garlic with a generous pinch of sea salt (discard the green central shoot). Beat into the yoghurt with the lemon juice and 1 tbsp of the best olive oil you have.
  16. Spoon the yoghurt over the butternut and serve. (We do this at the table).
  17. Enjoy!

Source: food.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *