In lieu of anything yummy to show you, please see this blog post I did a year or so a go when I made up a yummy squash recipe: http://nolovesincerer.blogspot.co.uk/
I hope to be more successful with my swede!
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I am rather more keen on the lime-and-coriander turkey burgers I made to go with them. They were fantastic, but alas this isn't turkey burger challenge week.
Getting the pulp and stringy crap off the seeds was longwinded but actually quite relaxing, once I'd developed an algorithm for it:
- Spread everything on a piece of kitchen roll, and put another piece of kitchen roll on top. Press down to absorb some of the juice.
- DO UNTIL bored
- Turn everything upside down
- Slowly peel back the top piece of kitchen roll. Pick off any seeds that have separated themselves from the morass and stuck to the paper.
- Pick out any other seeds that have obviously come loose.
- Put another piece of kitchen roll on top, press down.
- Throw remaining pulp into the stockpot. In doing so, you'll find a handful of extra seeds you missed.
I've had half a pig in the freezer for the better part of a year now. We named him Boris because of the resemblance. Last night, it was finally time to make some space in the freezer, so it was time to roast a rolled shoulder of Boris bigger than your head.
An odd thing happened when I went back for seconds. I microwaved everything, just for a minute, to warm it back up, and afterwards the squash had completely changed taste. I can't put my finger on what was wrong with it—wasn't quite bitter, wasn't quite sour, but something along those lines. In any case I was definitely less keen the second time around.
And that concludes Squash Week. Frankly, I wasn't too keen on the squash itself, but the things that went with it were incredible.