Cheese and ham squash bombs: Difference between revisions
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Another recipe inspired by Stefan Gates' [[The Extraordinary Cookbook]]. | Another recipe inspired by Stefan Gates' [[The Extraordinary Cookbook]]. | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour] | * Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour] | ||
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Image:Cheese and ham squash bombs pair.jpg|Fresh out of the oven | |||
Image:Cheese and ham squash bombs ingredients.jpg|[[Cheese]] and [[Ham|ham]] [[Squash|squash]] bombs, the ingredients | |||
Image:Upside-down squash roasting.jpg|If they are an odd shape, roast them upside-down. Slice off the base instead of the top | |||
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===Method=== | ===Method=== | ||
Revision as of 17:18, 10 November 2020
| Cheese and ham squash bombs | |
|---|---|
 |
| Servings: | Serves 2 to 4 |
| Calories per serving: | 559 |
| Ready in: | 1 hour 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour 30 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 17th January 2013 |
Another recipe inspired by Stefan Gates' The Extraordinary Cookbook. Stefan used hooligan squashes but I've used patti pan squashes because that's what's ready in the garden at the moment. Any small squashes would do.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 small patti pan squashes
- 2 Cloves of garlic, skin on, smashed under the flat of a knife
- A few sprigs of fresh thyme
- sea salt and freshly ground black pepper
- Extra virgin olive oil
the filling
- 100g Feta cheese
- 200g Crème fraiche
- 100g cooked ham - chopped finely
- The juice and zest from half a lemon
Mise en place
- Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
-
Fresh out of the oven
-
-
If they are an odd shape, roast them upside-down. Slice off the base instead of the top
Method
- Wash the squashes, slice off the tops and reserve then scoop out the seeds with a spoon and discard them.
- Season the insides with salt and pepper, add a smashed clove of garlic, a sprig of thyme and 1 teaspoon of olive oil to each squash.
- Replace the lid and shake well.
- Roast for 1 hour
- Meanwhile crush the cheese and mix all of the filling ingredients together and season to taste.
- After 1 hour, remove the squashes from the oven and discard the garlic and thyme leaves & drain any excess liquid.
- Add the filling, replace the tops and roast for a further 30 minutes
Serving suggestions
Serve hot
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