Delicious UK – (01)January 2021

Spinachandpine nut
pinsaromana
MAKESENOUGHTOTOP2 PINSABASES.
HANDS-ON TIME 15 MIN, OVEN TIME 6-8MIN

MAKE

AHEAD

Completetotheendofstep

1 upto2 daysahead,then

cover and chill until needed.

• 2 tbspoliveoil


• 1 smallonion,thinlysliced


• 1 garlicclove,thinlysliced


• 2 tspchoppedfreshthyme


• 250gspinachleaves,washed


• 2 pinsaromanabases(see left)


• 125gfontinacheeseor
  mozzarella,thinlysliced


• 2 tbsppinenuts


• 2 tbspgratedparmesanor
  vegetarian alternative

1 Heattheoilina fryingpanandfry
the onion, garlic and thyme with

Hungarianmushroom

stewwithcheeseand

rosemaryscones

SERVES4.HANDS-ONTIME 30 MIN,

SIMMERINGTIME 45 MIN, OVEN TIME

20-25MIN

MAKE

AHEAD

Makethestewa dayahead,

cool,coverandchill.Warm

throughonthehob.Or

freezeforupto1 month.Bake the

scones fresh to serve.

• 10gdriedporcinimushrooms


• 500mlhotvegetable stock


• 3-4tbspoliveoil


• 250gwildorfieldmushrooms, cut
  intobite-sizepieces


• 500gchestnutmushrooms, cut
  intobite-sizepieces


• 1 largeonion,thinlysliced


• 2 redpeppers,chopped


• 2 garliccloves,crushed


• 2 tspsmokedpaprika


• ½tspcarawayseeds


• 400gtinchoppedtomatoes


• 1 tbsptomatopurée


• 1 tbspchoppedfreshparsley


• Souredcreamandsmoked
  paprika to serve

FORTHECHEESESCONES

• 350gself-raising flour, plus extra
  todust


• 1 tspfineseasalt


• 50gunsaltedbutter,diced


• 25gfreshlygratedparmesan or
  vegetarianalternative


• 1 tbspchoppedfreshrosemary


• 240-250mlbuttermilk(ormilk
  souredwitha squeezeoflemon),
  plus extra for brushing

YOU’LLALSONEED...

• Bakingsheetlinedwith
  compostable baking paper

1 Soakthedriedmushroomsinthe

stockfor 20 minutes,thenstrainthe

liquid(reservingit)andsetaside.

2 Heat1 tbspoftheoilina

flameproofcasserole.Frythefresh

mushroomsinbatches,adding

moreoil,untilgoldenbrown.

Removefromthepanandsetaside.

3 Addtheremainingoilandfrythe

onion,peppers,garlic,paprikaand

carawayseedswitha littlesalt and

pepperfor 10 minutesuntil

softened.Returnthefried

mushroomstothepan,addthe

rehydratedporciniandstirinthe

stock,choppedtomatoesand

tomatopurée.Bringtotheboil,

coverandsimmergentlyfor

45 minutes(seeMakeAhead).

4 Meanwhile,makethescones.

Heattheovento220°C/200°Cfan/

gas7. Sifttheflourintoa bowland

addthesalt.Rubinthebutteruntil

themixtureresemblesfinecrumbs,

thenstirinthecheeseand

rosemary.Makea wellinthecentre

andworkinthebuttermilkuntil the

doughjustcomestogether.

5 Transferthedoughtoa lightly

flouredsurfaceandshapegently

intoa discroughly22cmacrossand

2cmthick.Transfertotheprepared

sheet,thencutinto8 wedges,

leavingtheslicesintheround.

6 Brushthetopslightlywitha little

extrabuttermilkandbakefor20-25

minutesuntilrisen,goldenand

firm.Removefromtheoven and

coolona wirerack.

7 Removethelidfromthestewand

scatter over the parsley. Serve →

somesaltandpepperovera

low-mediumheatfor 10 minutes

untilwellsoftened.Addthespinach,

stirandcookfor1-2minutesoruntil

justwilted.Removefromtheheat

andleavetocool(seeMakeAhead).

2 Heattheovento230°C/210°Cfan/

gas8.Dividethespinachmixture

betweenthe2 bases,thentopwith

thefontina/mozzarella,pinenuts

andparmesan.Cookfor6-8

minutesuntilthetoppings are

meltedandgolden.

PERSERVING471kcals,20.6gfat

(7.2gsaturated),17.7gprotein,

51.4gcarbs(2.7g sugars), 1.3g salt,

4.8g fibre

• 2 pinsaromanabases(seeleft)


• 150gcookedbeetroot,sliced


• 150gsoftgoat’scheese


• 2 tbspgratedparmesanor
  vegetarian alternative

1 Heata griddlepanorgrillto
mediumhot,lightlydrizzleoilover
thespringonions,thengriddle/grill
for5 minutes,turning,untiltender.
Removeandcool(seeMakeAhead).
2 Heattheovento230°C/210°Cfan/
gas8.Spreadhalfthecrèmefraîche
overeachbase,thentopwithhalf
thespringonions,beetroot,goat’s
cheeseandparmesan.Season,then
bakefor6-8minutesuntilthe
toppingsaremeltedandgolden.
PERSERVING525kcals,25.5gfat
(12.6gsaturated),17.8gprotein,
54.3gcarbs(5.7g sugars), 1.4g salt,
3.8gfibre
Findmoreideasto use up crème
fraîche on p116

deliciousmagazine.co.uk 45

make it special.