Kuri (Red Onion) Squash Flat Bread

Kuri Squash Flatbread

 
A griddle top scone with lots of thyme.

Throughout the UK there are culinary traditions for using potato to make a pancake or scone that is cooked on the stove top. Many are paired with rustic but extravagant meals such as a Full English Breakfast or Stews and Casseroles.  The Kuri squash is perfect for a recipe such as this. It has a very floury texture with very little moisture, almost flour like in its own right. The does however mean that an egg is needed to hydrate the flour and get the gluten stretching. While potato flatbreads are a common side to hearty meals, there is also a strong tradition throughout some English counties as a snack eaten with chutney and cheese. 

Makes 4 large or 8 small
Preparation time: 45 minutes
Cooking time: 15 minutes

Ingredients:
260g (about half a squash) Kuri squash
A generous pinch of fennel seeds
 A thumb of butter
50g plain flour
1 egg
A decent sprig of fresh thyme
Sea salt flakes
¼ freshly grated nutmeg
Black pepper
Oil to fry

Preheat the oven to 180°C


1.                Begin by cooking the squash. Cut the Kuri in half and scoop out the seeds (remembering to save them for a roasted snack), season with salt, pepper, fennel seeds and a thumb of butter in a roasting tray. Cover with foil and roast in the preheated oven until tender. 

2.               Once tender, remove from the oven and allow to steam until cool enough to handle. 

3.               Preheat a thick bottomed frying pan over a low heat.

4.               Peel the squash and pass through a potato ricer, or mash, into a large bowl. Add the chopped thyme, flour, a three finger pinch of salt, black pepper, nutmeg, egg and mix until a dough forms.

5.               Turn out onto a lightly floured worktop and divide into either 8 or 4. Form into balls and roll out to about a ½ cm thick.

6.               Turn the heat up to moderate under the frying pan and wipe with a little oil. 

7.               Cook each scone in the pan for around 3 minutes each side or until beginning to brown.

8.               Leave to cool and serve.

Serve with anything from a fried breakfast to a chilli or a fresh tomato salad.


Chef Notes:
1.                For a thicker scone use self raising flour and cut out in a similar way to welsh cakes.