Name: Trout blinis
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Starters & Light meals
Ingredients: Woolworths Mediterranean potatoes, peeled and roughly chopped 6,Sea salt, to taste ,cake flour 3T,free-range egg, beaten 1,cream 2T,canola oil 3T,crème fraîche 150g,Lime wedges, for serving ,Woolworths edible gold stars, for sprinkling

Afternoon tea

Trout blinis

20 minutes

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Baked butternut with tomato pasta and chorizo

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

2 x 500 g butternuts
4 rosemary sprigs
4 garlic cloves, unpeeled
1 x 400 g Italian tomatoes in juice can
Olive oil, for moistening
Sea salt and freshly ground black pepper, to taste
200 g angel hair pasta, cooked al dente
70 g sliced Spanish chorizo, shredded
Wild rocket, to garnish

Method

1. Preheat the oven to 200°C.

2. Wipe the butternut, split lengthways and remove the seeds. Place a sprig of rosemary and 1 garlic clove in each half.

3. Blend the tomatoes and pour into an oiled baking tin just large enough to take the butternut. Add the butternut, moisten with oil and season to taste. Cover with a sheet of baking paper.

4. Bake for 45 minutes or until tender, then remove from the oven and keep warm. Toss the hot, drained pasta with the tomatoes in the pan and turn onto a platter or 4 plates.

5. Squeeze the roast garlic over the pasta and add the chorizo. Top with the butternut and garnish with wild rocket.

Chef's note: The sweetness of the butternut is so good with the tomato-tossed pasta and spicy salami.

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