Although Halloween is almost 2 weeks ago there are still an abundance of pumpkins and squash in the supermarkets, and now’s the time to get them, as they are deliciously in season and therefore cheap as chips. This is a super dish to use up those great seasonal squash and if you are one of the many that steer away from poaching an egg (because for some reason you think it’s difficult) you could try this recipe with a fried egg, or just follow these simple steps to the perfect poaching;
- Use a deep saucepan and fill it as full as you can
- Heat your water to gently simmering
- Add a splash of white wine vinegar
- Crack the egg into a shallow bowl
- Create a whirlpool with a slotted spoon
- Gently ease the egg into the water – getting it as close to the water as you can before tipping it in.
- Work quickly to get the eggs into the pan and then set a timer between 3-4 minutes depending on how you like it
- Don’t cook more than 4 eggs at a time
- Use a slotted spoon to remove from the pan and give is a wiggle to get rid of any excess water before serving.
- 450g pumpkin or squash – cut into 1cm cubes
- 1 tbsp light soy sauce
- 1 tbsp olive oil
- 1 large onion – finely chopped
- 200g risotto rice
- ½ pint of cider
- 1 pint vegetable or chicken stock
- 1 tbsp white wine vinegar
- 1 large handful peas
- Salt and pepper
- Small handful mint leaves – roughly chopped
- 50ml double cream
- 4 eggs – poached
- A few mint leaves per serving
Preheat the oven to 180’C
Toss the squash in the soy sauce and roast in the oven for half an hour
Heat the oil in a large saucepan and gently fry the onion for 5-7 minutes until soft.
Add the rice and the squash and give the pan a good stir until everything is well coated
Stir in the cider and the vinegar and continue stir until the all the liquid has absorbed
Now, add the stock a ladle at a time and stir until the liquid has absorbed – repeat this process until your rice is soft with a slight aldente bite to it.
When you add your final ladle stir in the peas at the same time.
To finish, stir in the cream and then dish up and top with the mint leaves and the poached egg.