Cornucopia head chef Tony Keogh has once again provided us with a wonderful recipe to see us through the season ahead. This time, he has invoked the comforting energies of autumn with a crisp, savoury baklava, topped by a generous dollop of butternut squash ice cream. Below is a sneak peek of this delicious recipe. To read it in full, pick up our Autumn 2017 issue from one of our many stockists today.
By Tony Keogh
“Autumn … the year’s last, loveliest smile.” – William Cullen Bryant
The warm summer nights are drawing in and there is an undeniable crispness in the air. As a kid I loved this time of year: the colourful tapestry of leaves, the smell of bonfires, and the changeable September skies. As a grown man, and a chef, I still love it. There is so much wonderful produce available, which always stokes my creativity.
For this season’s recipe I have a savoury take on a sweet classic. This is an elegant dinner piece which is sure to impress. It is also vegan and very simple to make. Making full use of the seasonal bounty available, I am substituting the dried fruit of the usual baklava for a subtly spiced mixture of caramelised onions, celeriac and sun dried tomatoes. This is topped with a smooth and creamy butternut squash ice cream with a hint of rose and lime.
The structure to this recipe is pretty solid, so please feel free to add, substitute or omit any of the vegetables, spices or nuts in the baklava. If you do not like rose or lime in the ice cream, these can be removed also.
This is a sneak peek of Tony Keogh’s recipe from our Autumn 2017 issue. To read the full recipe, pick up a free copy of the magazine at one of our stockists across Ireland now.
