Olympic Food Challenge: Slovenia - Trout with Herbs

After nine days of great dishes as part of the Olympic Food Challenge, I'm starting to crave some simple food.  Last night Z and I were discussing life after the Olympics and decided that we both fancied a takeaway.  Well it's Friday and traditionally we would be trying to recreate a take away meal at home, but tonight we're eating Slovenian.  The fact that we're having Trout with herbs, means that the other tradition, Fish on Friday, is going to be upheld.

I know that stuffing and baking a trout is not the most adventurous meal that we have cooked as part of this challenge but if Ben Ainsley can slow down in order to win a gold medal then so can I.  There was another reason for picking this dish over any of the others that I found.  The inclusion of Pumpkin Oil.  We found out about pumpkin oil at a food event last year and have been enjoying it ever since.  I hadn't considered putting it on fish and not being one to look a gift horse in the gills, Z was dispatched to buy trout.

The fish was stuffed with a heady mix of parsley, tarragon, chives, dill and rosemary, sprinkled with lemon juice and pumpkin oil and baked for around 20 minutes.  To keep it simple we served the fish with some boiled new potatoes and steamed carrots.  It made a refreshing change from the big punchy stews that we have eaten recently.  For the record Slovenia have already won one gold and two bronze medals during London 2012.  Go Slovenia.

Beetroot and Goat's Cheese Salad

We had a lovely day today wandering around Local4Lent, a food and craft event that took place in Leeds Corn Exchange.  We always go to these events looking for inspiration for our evening meal and today was no exception.  The deciding factor for Tonight's Menu however, was not found on the food stalls, but was decided upon after stopping for lunch and possibly over-eating, a bit.

We went to The White Swan, next to The City Varieties for lunch, as we knew it was baby friendly.  Rather than choosing sandwiches or something from their light bites menu we ended up with burgers*, which might not have been the best idea as we were stuffed by the time we had finished.

We decided that a salad and some nice bread was the only thing that we all wanted after the large lunch, and as we were in the Corn Exchange anyway,  I popped to Anthony's Fromagerie and Bakery for bread and cheese.  I have an admission to make at this point, I can't for the life of me remember the name for the cheese that I bought.  I know it was a British goat's cheese and I know I'd recognise it if I found it again but that's about all I can tell you.

To go with the cheese, I roasted some beetroot, crushed some walnuts and made a dressing using pumpkin oil.  The salad leaves included some rocket from our front garden which has bounced back from last year in all of this unseasonally nice weather.

For desert, Z and her Mum had brownies from #brownies which they bought at Local4Lent.  Washed down with chocolate wine.  I don't have much of a sweet tooth so I didn't partake, but I'm told they were great.

*I had the falafel burger which was brilliant!

Pumpkin Risotto

Tonight's challenge was to use the final foodie spoil from this weekends Cornucopia, Pumpkin Oil.  I knew that there would be a pumpkin oil vendor at the event from the pre-show media but I wasn't ready for how good it is.  I was expecting something on the lines of Rape Seed Oil. 

We all know rape seed oil is sustainable, good for you and locally produced.  But it is pricey and it doesn't really taste as inspiring as such an expensive product should.  I was right on a few of these points.  Pumpkin oil is sustainable, although it is imported from Slovenia, so if you're on a local food diet it's not for you.  It is good for you, high in those important Omega oils that we don't eat enough of.  It is pricey.  £4.50 for 100ml is more than I would normally pay for any oil.  Yet I still bought a bottle and it was well worth the cash.

I bought a bottle due to the incredible nutty favour.  If you have ever put roasted pumpkin seeds into a salad then you will have tasted something similar, but nowhere near as intense.  It is almost like liquid toast with peanut butter.  Forget the fact that it manages to be both red and green at the same time, that's just witchcraft.

When trying a new ingredient it's often easiest to use it in something that you can cook with your eyes closed, for me that means risotto.  I tried to keep the flavour of the risotto simple. I used a light vegetable stock, an onion and half a small butternut squash so that the sweetness of the pumpkin was through the dish.  I used the oil as a dressing along with some pumpkin seeds.  I am not exaggerating when I say a little goes a long way.  The nutty flavour really shone and the risotto was the best I had cooked for a long time.