Seeded Squash with Spicy Cous Cous & Horseradish Creme Jewelled Sweet Potato Crisps

Looks tricky but it's definitely worth it! (photo by Choppy)

This may look like a lot of fuss for not very much but i can assure you it is not and totally worth your efforts!  Flavours gallore and can be as easy or as fancy as you please.

Ingredients

Seeded Squash

• 1 small butternut squash – peeled, deseeded and diced into small cubes
• 1 onion – sliced
• 1 garlic clove – finely chopped
• 6 mushrooms (of your choice – portobello or chestnut are best for flavour) – sliced
• small handful of skinned whole almonds
• small handful of sunflower seeds
• 30 g Craisens/sultanas
• sprinkle of cumin seeds
• sprinkle of nigella seeds (black onion seeds)
• sprinkle of dried thyme
• sun dried tomato infused olive oil
• salt and pepper to taste

Spicy Cous Cous

• enough dried cous cous for 2 servings (about 50g)
• 1 mild red chilli – deseeded and finely diced
• small handful of sultanas
• 300ml vegetable stock
• generous sprinkle of smoked paprika
• glug of olive oil
• salt and pepper to taste

Gorgeously presented! (photo by Choppy)

Horseraddish Creme Jewelled Sweet Potato Crisps

• 2 small sweet potatos – peeled and finely sliced into crisps
• olive oil – enough to brush over crisps
• 2 heaped tsp good quality horseraddish sauce
• 2 heaped tbsp creme fraiche
• generous grinding of black pepper

Methodology

1. Sweet Potato Crisps – Pre heat grill. Lightly brush a baking tray with olive oil and scatter with  the thinly sliced sweet potato, brush over with oil and season well. Place under grill and leave until starting to crisp then turn once, crisp again and remove leaving to cool.
2. Seeded Squash –  Heat the oil in a large frying pan on a moderate heat.  Add the almonds and onions stirring occasionally  until coloured.  Next add the garlic, squash and mushrooms, season and cook until the squash has just begun to soften. Throw in the remainder of the ingredients, season well and turn the heat down low cooking for a further 5 mins.
3. Spicy Cous Cous – Place the dried cous cous in a bowl. Add the chilli, sultanas, paprika, glug of olive oil and season stirring well.  Add the stock, just enough to cover and a little more, stir well and cover with either cling film or a plate and leave to stand for 3-5 mins. Remove cover and stir well (only ever with a fork!!!)
4. Horseraddish Creme – Simply mix the horseraddish and creme fraiche together and season well.  Add a sprinkling of Nigella seeds if you wish. You could use fresh horseraddish for this but its soooooo much easier to just use the pre made stuff!

Dressing the plate

1. Spoon out the Spicy Cous Cous into a presentation ring slightly off centre of the plate.
2. Add a generous helping of the Seeded Squash piled up just next to the cous cous.
3. Arrange the Sweet Potato Crisps in a scattered fashion around the edge of the cous cous.
4. Place a couple of spoonfuls of the Horseraddish Creme into a piping bag and jewel each crisp individually.
5. Enjoy!

The post Seeded Squash with Spicy Cous Cous & Horseradish Creme Jewelled Sweet Potato Crisps appeared first on Peach Trees and Bumblebees.