infernal squid. I have however had many pleasant surprises along the way. For this months challenge we had to go back to the first book we chose our recipes from and pick again. Last time, I picked Gordon Ramsay's Great Escape and got quite a nice recipe for a chicken and papaya curry so I was quite looking forward to seeing what I landed on this month.
This month I landed in the vegetarian section and got a rather simple but very tasty sounding dish that the book stated was suitable as part of a main meal, so with it being a vegetarian meal and out of the vegetarian section I decided to have it with the most juiciest and the biggest piece of sirloin steak I could find in my freezer...
Stir-fried Butternut Squash and Sweet potato with dried chilli
half a butternut squash
half a sweet potato
2 tbsp vegetable oil
1 tsp cumin seeds
1 tsp onion seeds
2 garlic cloves
3-4 dried chillis
salt and freshly ground black pepper.
Peel the squash and spud and chop into little 1 cm cubes.
Boil for a few minutes in salted water until slightly soft, drain well.
Heat the oil in a pan and toasted the two types of seeds gently for 30 seconds.
Add the garlic and fry gently.
Tip in the chillis
Add the squash and spud and fry until they are very tender and slightly crispy
Serve hot and enjoy
Sweet, hot and spicy. a very tasty side dish that would go quite well with a lot of dishes. The recipe stated to use squash but recommended trying sweet potato, yams and pumpkin. I would advise going easy on the chillis, I used three and it was very fiery so adjust to your own personal taste