Sweet and Sour Squash with Sticky Carrots

Even with the squash overcooked, this was a fantastic meal. I’m already looking forward to a second try! These recipes both came from Jamie Oliver’s ‘Cook With Jamie’. I doubled the squash recipe to have leftovers for lunch today. I got the carrots started before the squash dish and it took about the same time.

Sweet and Sour Squash

• 1 medium Squash, peeled, seeded and chopped
• Olive Oil
• 1 tbsp Coriander Seeds, smashed
• 1 Dried Chilli or Garlic Chilli Paste
• 2 Red Onions, sliced
• Salt and Pepper to taste
• 4 cloves Garlic
• 6 sprigs Thyme
• handful of Raisins
• handful of Pine Nuts
• small bunch of flat Parsley, chopped
• 1 tbsp White Wine Vinegar
• 2 tbsp Balsamic Vinegar
• 1 tbsp Sugar

1. Peel and chop squash.
2. Add a “good glug” of olive oil to a large skillet or pot and heat it up. Add the coriander seeds, chilli, squash, onion and 1/2-1 cup water. Put on lid and cook about 10 minutes for everything to soften.
3. Remove lid and allow liquid to evaporate.
4. Add salt and pepper, garlic and thyme and fry on medium to low heat, cooking the veg through.
5. Add the raisins, pine nuts and parsley and fry another minute or so.
6. Add the vinegars and sugar and fry for another 3-4 minutes.
7. Adjust seasonings.

Sticky Carrots

• Carrots
• Butter
• Bay Leaves
• Salt and Pepper

1. Cut carrots into 2.25 inch lengths and stand them up in a small saucepan.
2. Add a couple tbsp butter on top and wedge a couple bay leaves in amongst the carrots. Sprinkle with salt and pepper and fill the pan with water halfway up the carrots.
3. Bring water to boil, cover, turn down heat and simmer for about 20 minutes or until carrots are cooked.
4. Take lid off and allow liquid to simmer and reduce, about 30 minutes.
5. Allow carrots to sizzle in the butter a few minutes and turn sticky brown.
6. Turn out and serve.