Preparation Time: 60 minutes
Cooking Time: 40 minutes
Serves: 4
| Ingredients | Preparation |
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Roasted Gem Squash 4 gem squash, about 150g each Sea salt flakes 4 sprigs thyme Cheese filling 125ml milk Pinch of salt 1g of xanthana 130g of triple cream cheese (Le Dauphin) To finish 1 bunch of red mustard leaves 4 teaspoons of seeded mustard 4 teaspoons of rhubarb jam Wild carrot flower Wild carrot leaves |
Roasted Gem Squash Preheat your combi steam oven on the Full Surface Grill, Level 2 + humidity at 165°C. Create a lid by cutting off the top of the Gem squash. Using use a spoon, scrape out the seeds to create hollow case. Rinse squash under cold water, pat dry and place on a lined solid tray. Season with sea salt flakes. Match each squash with its lid and generously brush olive oil on the inside and top of each squash. Add a sprig of thyme and bake in the combi steam oven for 20 minutes or until it is tender. Allow to cool to room temperature. Cheese filling Combine the milk and salt in a saucepan and whisk for 1 minute. Add the xanthana and whisk for another minute. Gently heat up the milk and xanthana mix until it reaches 60°C, then slowly add the cheese, one third at a time. When the cheese has completely melted, turn off the heat. Use a handstick blender at a high setting to blend for an extra 3 minutes. Keep warm. To finish Fill the squash with the triple cream and grill for 10 minutes or until golden brown using the Full Surface Grill & Circulated Air setting at 185°C. Place each squash in the middle of a plate and create a garden around the squash with the leaves and seasonal flowers. Add the bitter mustard cress. Add 8 small dots of rhubarb jam around the plate. Dress the salad with an olive oil and lemon vinaigrette and serve. Add a small scoop of seeded mustard on the side. |
