Food from the Fire by Niklas Ekstedt

Author:Niklas Ekstedt
Language: eng
Format: epub
ISBN: 9781911216605
Publisher: Pavilion Books
Published: 2016-08-03T16:00:00+00:00

Serves 4

8 large kale leaves

4 tbsp extra virgin olive oil

1½ tsp salt

1 butternut squash, peeled and deseeded

200g/7oz/generous ¾ cup spicy fresh cheese, or ricotta

4 tsp rowan capers – alternatively use elderberry capers or regular capers

Rowan capers

450g/1lb/4½ cups freshly picked red rowanberries

450g/1lb/1½ cups salt

450ml/16fl oz/2 cups ättika (Swedish white vinegar), or 900ml/32fl oz/3¾ cups white wine vinegar

900g/2lb/5 cups sugar

900ml/32fl oz/3¾ cups water

To make the rowan capers, remove all the stalks and rinse the berries in cold water. Put the berries in a large pan and add the salt and water to cover. Bring to the boil and simmer for 5 minutes. Drain the berries and rinse in cold water.

Combine the vinegar, sugar and water in a large pan and heat until the sugar has dissolved. Add the berries and bring slowly to the boil over medium heat. Pour into a sterilized jar, cover with a lid and leave to cool.

Store in the refrigerator for a week before serving. They will keep for up to 1 year.

Preheat the oven to 200°C/400°F/gas 6. Clean the kale in cold water and dry with paper towels. Cut the kale into pieces about 5cm/2in square, place on a baking sheet and toss with 1 tablespoon of the olive oil and ½ teaspoon salt. Bake for 10–12 minutes until crisp.

Turn the oven down to 180°C/350°F/gas 4. Cut the butternut squash into roughly 2cm/¾in cubes and place on a baking sheet. Sprinkle with 2 tablespoons of olive oil and 1 teaspoon salt. Bake for about 25 minutes; use a knife to check that the squash is soft in the centre.

Serve the baked squash, kale crisps, fresh cheese and capers in a bowl. Sprinkle with 4 teaspoons of extra virgin olive oil and 4 teaspoons of pickling liquid from the rowan capers.

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