From the pages of:
Hawksworth the Cookbook
by David Hawksworth
Garlic Confit
INGREDIENTS
1 head garlic, unpeeled
65mL (1/4 cup) olive oil
Preheat the oven to 175°C (350°F).
Slice 6mm (1/4 in) off the top of the head of garlic, exposing the cloves. Place the head of garlic in the centre of a piece of aluminum foil. Drizzle with olive oil and sprinkle with salt, then seal the packet. Bake for 40 minutes. Remove from the oven and allow to cool. Serve whole or squeeze the flesh out of every clove to use in other recipes. Store in an airtight container, drizzled with olive oil, for up to 1 week.
Delicata Squash Salad
Delicata squash has a thin, edible skin and unusually sweet flesh. At Nightingale, we slice it, roast it skin-on, and give it an umami-rich roasted garlic dressing blended with raisins, anchovies, and capers. There’s crumbled feta for added tang and creaminess and toasted toasted sliced almonds for crunch. Then we finish it with pomegranate seeds to give it an acidic pop.
Serves 6
INGREDIENTS
Squash
1.5kg (31/3 lb) delicata squash (3-4 squashes)
50g (2 Tbsp) honey
15mL (1 Tbsp) olive oil
2 sprigs sage
3 sprigs thyme
2 bay leaves
Dressing
50g (1/3 cup) golden raisins
50mL (3 Tbsp) cider vinegar
15g (1 Tbsp) Garlic Confit (see left)
65mL (5 Tbsp) olive oil
50g (5 Tbsp) capers
10 anchovies
Salad
200g (2 cups) Macedonian feta
90g (2/3 cup) pomegranate seeds
SQUASH
Preheat the oven to 200°C (400°F).
Cut the squashes in half lengthwise and discard the seeds. Cut into 2cm (3/4 in) slices. Toss with honey, olive oil, sage thyme, bay leaves, and salt, then lay out in 1 layer opn a baking tray lined with parchment paper. Roast until tender and golden at the edges, about 15 minutes. Remove from the oven and discard the herbs.
DRESSING
Soak the raisins in the cider vinegar for 30 minutes. Pulse the garlic confit, olive oil, capers and anchovies in a food processor until corsely chopped. Add the raisins and vinegar. Pulse again until coarse.
SALAD
Preheat the oven to 175°C (350°F).
Lay the sliced almonds on a baking tray lined with parchment paper and toast until golden brown, 8 to 10 minutes. Place the roasted squash on a serving platter or individual plates. Crumble the feta on top and generously drizzle with dressing. Garnish with the toasted almonds, pomegranate seeds, and a light sprinkle of Aleppo or espelette pepper.