Squash, Blue Goats Cheese, Hazelnut, Blueberry

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Squash, Blue Goats Cheese, Hazelnut, Blueberry.

Squash Roasted with Caraway
Blue Goats Cheese,
Blueberry and Cinnamon Glass
Hazelnut Oil Powder
Celery Cress

So first off thanks to all of you keeping up with the blog and apologies I have been a little quiet on here recently.

At the minute I’m working on two more ebooks following the success of my first - ‘Modernist Vegetarian’. I’ll post more information about these soon and it shouldn’t be too long of a wait until there is news of release dates for them.

Also I’ve been doing a lot of work on new ideas and research, so soon I’ve have some stuff with a centrifuge to put up here and I’m also working on courses and some other cool stuff for next year.

But back to the now and its autumn, probably my favourite season even in rain drenched Manchester. So I wanted to put up a suitably autumnal dish and recipe. This is something I made for a Norwegian magazine a week or so ago.

It’s focused around squash, a beautiful vegetable, here the squash is roasted with toasted caraway seeds accentuating its nutty flavour. Then paired with a local blue veined goats cheese ‘Blacksticks Silk’, which is a smooth, delicious and unique cheese. Then there is a Blueberry Glass lightly spiced with cinnamon and finally powdered hazelnut oil which melts in the mouth.

The glass is made using Kuzu which a nice technique for making brittle fruit glass, and the hazelnut oil powder is made using maltodextrin. Both of which are available for my online shop, so also please check that out.

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80g Squash cut into 1cm cubes
15g butter
1teaspoon toasted caraway seeds
salt and pepper

Place all of the ingredients on a sheet of aluminium foil. Then wrap this into a small bundle and roast in the oven at 180C for twenty minutes until the squash has softened.


Blueberry and Cinnamon Glass

55g Caster Sugar
30g Lemon Juice
25g Isomalt
35g Kuzu
85g Fresh Blueberries
90g Pear Juice
140g Cranberry Juice
1 teaspoon ground cinnamon

Mix all the ingredients together in a jug and blend with a stick blender.

Now heat this mixture in a pan whilst stirring until the mixture thickens and turns glossy.

Spread this mixture thinly on non-stick sheets.

Dry out at 68C (or in a low oven) for 14 hours until crisp and brittle.

Then break the blueberry and cinnamon glass into shards and store in an airtight container.

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Hazelnut Oil Powder

30g Hazelnut Oil
25g Tapioca Maltodextrin

Mix together to form a powder

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Spoon some of the hot pumpkin cubes onto the plate along with the caraway seeds they have been cooked with.

Crumble a little of the blue goats cheese over the pumpkin. Then scatter some of the hazelnut oil powder around the plate.

Place a few shards of the blueberry and cinnamon glass over the dish, and finish with a few strands of celery cress.

Finally for those of you who haven’t yet please check out my ebook for the iPad - ‘Modernist Vegetarian’, or recommend it to friends and nick their iPad to look at it.

And have a little gander at the online shop - for modern ingredients and equipment or starter kits i you just want to experiment with some new ingredients and techniques.