Читать книгу Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land - Denis Cotter - Страница 19

Serve these lightly spiced dolma with couscous, either simply steamed or flavoured with lemon and herbs. Any squash with reasonably dense flesh will work in this recipe, including the widely available hokaido and butternut squash.

Preheat the oven to 200°C/400°F/Gas Mark 6. Chop the pumpkin into 1cm (1/2 in) dice. Toss these in a little olive oil in an oven dish that is large enough to spread them out in a single layer, then roast them in the oven for 20-30 minutes, until lightly coloured and tender. Lower the oven temperature to 180°C/350°F/Gas Mark 4.

Cut the leek in quarters lengthways, wash it and slice it thinly. Heat 2 tablespoons of olive oil in a pan, and fry the leek over a medium heat for 5 minutes.

Serves 4FOR THE DOLMA
1.2kg (2 3/4 lb) peeled and seededCrown pumpkin or similar
olive oil
1 medium leek
1 tbsp cumin seeds
1 tbsp coriander seeds
4 garlic cloves, finely chopped
2 fresh mild green chillies, halved,seeded and sliced
250g(9oz) cooked chickpeas,or one 240g can, drained
salt
1 head spring cabbage
about 200ml (7fl oz) water or stock

While the leeks are cooking, toast the cumin and coriander seeds in a heavy pan over a low heat, then crush them lightly in a pestle and mortar, just enough to crack them open. Add the seeds to the leek pan with the garlic and chilli, and fry for 2 minutes more.

Mash the chickpeas coarsely with a fork, then add them to the pan and continue frying for 5 minutes more. Gently stir in the roast pumpkin, season with salt, take off the heat and leave the mixture to cool.

FOR THE SESAME YOGHURT SAUGE
175g(6oz)tahini
2 garlic cloves, crushed
1 tsp ground cumin
1 pinch cayenne pepper
juice of 1/2 lemon
175g (6oz) plain yoghurt

Bring a large saucepan of water to the boil. Remove the stems from the cabbage leaves, either by cutting them out to give two pieces of leaf, or in the smaller leaves by trimming them to the thickness of the leaf You will need twelve pieces of cabbage leaf (about 4cmx10cm [1 1/2 inx4in] in size) to make the dolma. Boil the leaves in the water for 4-5 minutes until tender, then drain and immediately cool in a bowl of cold water.

Gently pat the leaves dry with some kitchen paper. Place a leaf on a worktop and put a tablespoon of the filling at one end. Roll the cabbage leaf up one turn and fold in the sides, then continue rolling to the end, to make a cylindrical parcel about 6cm (2 1/2 in) long and 3cm (1 1/4 in) thick. Make twelve parcels and place them close together in an oven dish brushed with olive oil. Brush the parcels generously with olive oil too, sprinkle them with enough water or stock to barely cover the bottom of the dish, and cover it with foil. Make a few steam holes in the foil, then cook in the oven for 20 minutes, until the parcels are lightly coloured. Check once or twice that the dish isn’t too dry. You might also want to remove the foil cover for the last 5 minutes of cooking.

For the sauce, whisk approximately 150–200ml (5-7fl oz) water into the tahini to get a pouring consistency, then add the garlic, cumin, cayenne and lemon juice. Stir in the yoghurt and season with salt.

Serve three dolma per portion with some of the sauce drizzled over the top (or serve it separately on the side).