Meatless Feast

The word feast usually conjures up images of the traditional 'fatted calf' slaughtered to welcome home the prodigal son. However I think the picture above sums it up better - simply family and friends sharing food, wine and conversation.

On a recent visit home we wanted a 'feast' but having consumed rather too many heavy dinners of late I decided to forgo the meat element of the feast. Of assistance here was my new favourite book from 'Ottolenghi'. I have a rule that a cookbook, however nice, must bring something new to my kitchen before I can justify its purchase and this has certainly earned its place on my shelves of late.

We ate:

Roasted Butternut Squash with Burnt Aubergine

1 large butternut squash
4 tbsp olive oil
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp black sesame seeds
1 tsp nigella seeds
10g sliced almonds
salt and pepper

for the sauce
1 medium aubergine
150g Greek yoghurt
2 tbsp olive oil
3 tbsp lemon juice
1 tbsp parsley, chopped
1 garlic clove, crushed
(1 1/2 tsp pomegranate molasses - I left this out I couldn't get any in Wexford but I imagine it would complement the smokiness of the sauce)

• cut squash into wedges, coat with 2 tbsp olive oil and roast in a 220 deg C oven for 30 mins
• reduce oven temp to 180 deg C, toast seeds and almonds for 8-10 minutes - Watch carefully these burn easily
• place the aubergine under a very hot grill for about an hour, turning occasionally, until the skin dries and craks (alternatively this can be done in 15 mins directly on the flame of a gas hob)
  
• scoop the flesh out and place in a colander to drain for 10 mins
• stir together all the sauce ingrediants and place in a bowl in the centre of a serving platter
• surround the bowl with the squash, scatter over the nuts and seeds and drizzle the remaining olive oil
  

Courgette Cakes

Marinated Sweet Peppers with Mozzarella

6 sweet peppers
120 ml olive oil
3 tbsp corainder, chopped
3 tbsp parsly, chopped
1 garlic clove, crushed
3 tbsp cider vinegar
large ball mozarella
salt and pepper

• preheat the oven to 200 deg C
• drizzle 2 tbsp olive oil on peppers
• roast for 15 mins
• mix together herbs, garlic, vinegar, 80ml oil
• put warm peppers in a bowl and pour over marinade
• leave a room temperature for a minimum of 2 hours
• lay peppers on a serving plate, tear up the mozzarella and scatter over

We also had a tomato and advocao salad, some olives to nibble on and this bread, which was good - but I think I could do a little better so you'll have to wait for the recipe.