Pumpkin & almond cabbage dolma in feta custard with coriander & chilli pesto
The Dolma:
12 leaves Savoy or Spring cabbage, stalks trimmed and boiled for five minutes
1 onion, diced
6 cloves garlic, crushed
1 teaspoon cumin seeds
2 small chillies, chopped
1/4 teaspoon nutmeg juice of half a lime
1/4 teaspoon cinnamon
2 tablespoons parsley, chopped
1/4 teaspoon salt
115g (4oz) whole skinned almonds, toasted and chopped
1 small pumpkin (about 900g/2lbs)
1 egg
55g (2oz) breadcrumbs
The Custard:
100g (4oz) feta
2 cloves garlic
400mls (14 fl oz) yogurt
1 egg pinch cayenne pepper
Coriander & Chilli Pesto:
4 small green chillies 100g (4oz) fresh coriander 25g (1 oz) almonds, blanched & peeled 2 cloves garlic juice 1 lime pinch of salt olive oil (about 300ml/1/2 pint)
Combine the custard ingredients in the food processor and reserve. Make the pesto by combining all ingredients except the olive oil in the processor and grind until smooth. Add the olive oil as you go until you achieve a thick pouring consistency.
To make the Dolma, peel, seed and chop the pumpkin. Steam until it softens then mash roughly with a fork. Cook the onion and spices in a little oil until soft, then combine with the other ingredients. Allow to cool. Place about a tablespoon of pumpkin mixture at the base of a cabbage leaf, and roll up fairly tightly, tucking in the sides to make a secure parcel.
Repeat and arrange all the parcels in an oven dish. Pour the feta custard over and bake at a medium heat until custard is browned a little and set softly.
Serve with the pesto poured over.
Courgette and sweet potato tortilla with avocado salsa and polenta on wilted chard
The Tortilla:
300g sweet potato
300g courgettes
1 bunch scallions, chopped olive oil
1 teaspoon cumin seeds quarter-teaspoon chopped chillies (2 small chillies)
4 large eggs, beaten
1 teaspoon salt
Handful chopped coriander
Slice the potatoes in half or quarter rounds, about a quarter of an inch thick. Cook in boiling salted water until tender, about 10-15 minutes. Drain. Cut the courgettes similarly and saute with the scallions, cumin seeds and chillies in two tablespoons olive oil over a fairly high heat until tender. Combine with the sweet potatoes, eggs, salt - and coriander.
To cook an individual tortilla, use a crumpet ring in a heavy iron pan, keeping cooked tortilla warm while finishing the others.
Heat the pan gently to a low heat, brush with olive oil and pour in the egg mixture, leaving undisturbed for five minutes or so. Flash briefly under a hot grill, then invert onto a plate and slide back into the pan for a further five minutes. Turn again to ensure the tortilla is cooked through. Allow to sit and cool a little before serving.
The Salsa:
4 tomatoes, not fully ripe, seeded and diced half-bunch scallions or 1 red onion, finely chopped
1 clove garlic, crushed
1 small chilli quarter-teaspoon salt juice of half a lime
1 large, firm avocado, diced sprinkling of fresh coriander olive oil
Combine all the ingredients, using just enough oil to make the salsa slightly wet. Don't make this too far ahead of serving, and preferably don't refrigerate it.
The Polenta:
375g coarse maize
1 1/2 litres water
1 teaspoon salt half-teaspoon pepper
Whisk maize into boiling water with seasoning. Whisk until boiling again, then simmer, stirring occasionally until cooked, about ten minutes. Spread on a Swiss roll tray to cool. This makes a large amount of polenta, and that which you don't use will keep to be grilled for another meal. Cut what you think you will use into cubes and fry in olive oil until browned.
The Wilted Greens:
1 large bunch ruby chard or Swiss chard, coarsely chopped 1 red onion, thinly sliced 2 cloves garlic, thinly sliced Heat a generous amount of olive oil in a heavy saucepan. Toss in the onion and garlic, stir briefly, then add the chard. Stir over a high heat until just wilting. Serve with the polenta arranged over it.
Green Tomatoes