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Recipe Inspiration from Waitrose





 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Pumpkin

 


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Pumpkin Tortelli

Start this recipe a day in advance, to give the pumpkin time to drain. The tortelli can be made up to a month ahead: place them on a tray and freeze, then transfer to a freezer bag and keep frozen until needed.

  • Preparation time:1.5 hours, plus overnight draining and chilling
  • Cooking time:1 hour
  • Total time:2 hours 30 minutes, plus overnight draining and chilling   

Serves: 6

Ingredients

  • Filling
  • 2kg pumpkin, unpeeled, seeded and cut into wedges
  • 100g parmesan, grated
  • 2 tbsp crushed Amaretti biscuits
  • Pasta
  • 400g 00 flour (Italian pasta flour)
  • ½ tsp salt
  • 5 large eggs
  • 2 tbsp olive oil
  • Sage butter
  • 200ml vegetable stock
  • 100g unsalted butter
  • 12 sage leaves

Method

  1. Preheat the oven to 180°C/gas 4. Arrange the pumpkin wedges in a roasting tin and sprinkle with salt. Cover with foil and roast for 50 minutes, or until tender. Cool, then scrape the flesh from the skin. Put the flesh in a fine sieve and leave to drain overnight over a bowl in a cool place.
  2. For the pasta dough, mix the flour and salt together and tip into a food processor. In a separate bowl, beat 4 eggs with the oil. With the motor running, pour enough of the egg mixture into the flour to make a smooth dough. Remove and knead for 5–10 minutes until smooth and elastic. Wrap in clingfilm and chill for 1 hour or overnight.
  3. Meanwhile, put the pumpkin flesh in a clean food processor and blend until smooth. Add the Parmesan and Amaretti biscuits and season. Pulse until combined.
  4. Cut the pasta into 4 pieces and roll out thinly – to 2mm if possible. Alternatively, put it through a pasta machine twice to reach this thickness. Using a pastry wheel or sharp knife, cut into 10cm-wide strips. Place single teaspoonfuls of filling down one side of each strip, at 2cm intervals. Beat the remaining egg and brush it between the spoonfuls, then fold the long side over the filling. Press down to seal between the mounds. Cut into 3cm-square parcels.
  5. For the sage butter, put the stock and butter in a pan; bring to the boil, whisking vigorously. Add the sage leaves and season. Bring a pan of salted water to the boil. Add the tortelli and cook for 2 minutes (or 4 minutes if cooking from frozen). Drain and serve, drizzled with the sage butter.

 


 

Sizzling Sausages and Golden Roots

Our wild rosemary is from Turkey and has a more pungent flavour than the homegrown variety.

  • Preparation time:15 minutes
  • Cooking time:60 minutes
  • Total time:1 hour 15 minutes  

Serves: 4

Ingredients

  • 3 parsnips, peeled
  • 3 carrots, peeled
  • 3 sweet potatoes, peeled
  • 1 butternut squash or small pumpkin, peeled and deseeded
  • 3 tbsp olive oil
  • 8 shallots, peeled
  • 1 tsp Waitrose Cooks' Ingredients Chopped Garlic
  • 2 tsp Waitrose Cooks' Ingredients Wild Rosemary
  • 1 tbsp Waitrose Cooks' Ingredients Balsamic Glaze
  • 1 pack Waitrose 8 Cumberland Pork Sausages

Method

  1. Preheat the oven to 200°C, gas mark 6. Cut the parsnips, carrots, sweet potatoes and butternut squash into chunks. Pour 2 tablespoons of the olive oil into a large, heavy roasting tin and place over a medium heat until hot. Add the vegetables, plus the whole shallots and garlic, and turn to coat in the oil.
  2. Stir in the rosemary and the balsamic glaze and season. Transfer the tin to the oven and cook for 30-40 minutes, turning the vegetables once or twice during cooking, until they are tender and beginning to caramelise at the edges. Meanwhile, heat the remaining oil in a pan, brown the sausages on a medium heat, then place on top of the vegetables.
  3. Return to the oven and cook for a further 15-20 minutes until the vegetables are tender and the sausages cooked through.


Fusilli with Pumpkin and Herb Ricotta

Wholewheat pasta is low-GI, giving a slower release of energy than the white variety, and tastes nice and nutty. Ricotta adds richness, too.

  • Preparation time:10 minutes
  • Cooking time:30 minutes
  • Total time:40 minutes 

Serves: 4

Ingredients

  • 500g Pumpkin or butternut squash, peeled, seeded and cubed
  • 300g Organic wholewheat fusilli
  • 1 tbsp Extra virgin olive oil
  • 2 Leeks, finely sliced
  • A pinch Grated nutmeg
  • 150g Ricotta
  • 2 tbsp Finely chopped parsley

Method

  1. Steam the pumpkin for 20 minutes or until soft. Meanwhile, cook the pasta in plenty of salted, boiling water for about 7 minutes until tender but still al dente. Heat the olive oil with 175ml water in a pan. Put the leeks in and gently cook, covered, for 10 minutes until softened. There should still be some liquid left that will keep the pasta moist when it’s mixed in.
  2. Drain the pasta, return it to its pan and toss with the leeks, pumpkin and nutmeg, seasoning well. Divide between warm plates. Spoon Ricotta onto the pasta and sprinkle the parsley over, or for a greater wow-factor, drop teaspoons of Ricotta into the chopped parsley, then place on the pasta so that it melts on the way from kitchen to table.

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