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Pumpkin Fritters
Pumpkin Fritters
1 cup roasted pumpkin, mashed
1 garlic clove, finely diced
2 free range eggs, lightly beaten
1 large handful fresh coriander, roughly chopped
1 spring onion, finely chopped
1/4 cup good quality crunchy peanut butter
1/4 cup coconut cream
zest of 1 lime
2/3 cup ground almonds
1 heaped tablespoon buckwheat flour (could also also use spelt flour or regular wheat flour)
Dried chilli flakes, sea salt and cracked pepper to season
coconut oil or ghee for frying
To serve: lime wedges, greek yoghurt (optional) additional chopped spring onion and coriander
Combine all ingredients in a large bowl and mix well.
Season with salt and pepper and a generous dash of dried chilli flakes.
Heat coconut oil or ghee in a sauté pan over a medium heat.
Fry dessertspoons of batter for 2-3 minutes on each side, turning the heat down if the fritters are colouring too quickly.
Baked Pumpkin with thyme and Brie
Baked Pumpkin with thyme and Brie
1/3 cup virgin olive oil
1 large brown onion
4 garlic cloves, crushed
3 tsp fennel seeds
2 tbsp brown sugar
1/4 bunch thyme, leaves picked + extra to serve
2 x 750ml jar tomato passata
1/4 bunch curly parsley, leaves picked, finely chopped
80g unsalted butter, chopped
2 large butternut pumpkins (1kg each, peeled, seeds removed sliced into 5mm slices
250g chopped brie
250g Comte cheese, finely grated
1/4 cup toasted pepita seeds
Preheat oven to 220 C
Heat oil in a medium saucepan over medium high heat
Add the onion, garlic, fennel, sugar and thyme and cook stirring regularly for 5-6 mins until onion begins to caramelise
Stir in passata and bring to boil
Stir in parsley, reduce heat to low and simmer for 5 mins
Remove from the heat and gradually whisk in the butter
Season to taste
Spoon one third of the sauce over the base of a 3L capacity oven dish
Layer pumpkin over the sauce, then spoon over remaining sauce
Scatter with the cheeses
Cover with baking paper then foil
Bake for 1 hour, remove foil and baking paper and bake for further 20-25 mins until pumpkin is cooked and top is golden
Sprinkle over pepita seeds and extra thyme leaves
Stand for 15 mins before serving
ROASTED PUMPKIN AND LENTIL SALAD WITH FETA AND YOGHURT DRESSING
ROASTED PUMPKIN AND LENTIL SALAD WITH FETA AND YOGHURT DRESSING
SERVES: 6
SERVES: 6
INGREDIENTS
INGREDIENTS
1½ kilograms butternut or crown pumpkin, peeled, seeded and cut into large chunks
olive oil
sea salt and ground pepper
FETA AND YOGHURT DRESSING
FETA AND YOGHURT DRESSING
1½ cups thick plain yoghurt
100 grams creamy feta
3-4 cloves garlic, crushed
2 tablespoons each olive oil and tahini
finely grated zest 1 lemon
1 tablespoon lemon juice
To serve
To serve
400-gram tin brown lentils, drained and rinsed
150 grams creamy feta
1 small red onion, thinly sliced
2 tablespoons each toasted pine nuts and sesame seeds
2 tablespoons fresh dill
chilli flakes, for sprinkling
METHOD
METHOD
Preheat the oven to 200°C fan bake.
Toss the pumpkin on a large baking tray with olive oil, salt and pepper. Roast for about 25 minutes, until just tender.
FETA AND YOGHURT DRESSING:
Blitz all the ingredients in a food processor until smooth. Season with salt and pepper.
FETA AND YOGHURT DRESSING:
Blitz all the ingredients in a food processor until smooth. Season with salt and pepper.
to serve: Spread half the dressing on a serving plate and top with the lentils. Pile on the pumpkin and crumble over the feta. Top with the onion, pine nuts, sesame seeds, dill and as much chilli as you like. Serve the remaining dressing separately.
Pumpkin and Rosemary crumble
Pumpkin and Rosemary crumble
35g panko breadcrumbs
30g butter, chopped
2 tsp coarsely chopped fresh rosemary leaves
2 tsp wholegrain mustard
2 tbsp chopped pine nuts
1.5kg unpeeled pumpkin
2 tbsp olive oil
Place breadcrumbs, chopped butter, rosemary, mustard and pinenuts in a medium bowl
Rub mixture together between finger tips until it starts to clump
Preheat oven to 200 C
Line an oven tray with baking paper
Wash pumpkin, pat dry with paper towel, cut into 8 wedges, scoop out seeds
Place pumpkin wedges in a large bowl with olive oil
Season with salt flakes
Transfer pumpkin to tray, standing wedges upright
Roast for 50 minutes or until tender
Halfway through roasting sprinkle with crumble mixture
CHEESY BACON BUTTERNUT PUMPKIN
CHEESY BACON BUTTERNUT PUMPKIN
1 whole butternut pumpkin
2 Tbsp olive oil
2 cloves garlic minced
2 Tbsp chopped thyme
Salt and pepper, to season
250g Henderson’s Middle Bacon, diced
1 cup shredded mozzarella
½ cup parmesan cheese
Chilli flakes for garnish (optional)
Preheat the oven to 220 degrees C. Chop the butternut pumpkin into 1cm pieces. In a large ovenproof dish, toss the butternut pumpkin with olive oil, garlic and thyme. Season with salt and pepper. Sprinkle bacon over the top.
Bake in the preheated oven for 20-25 minutes or until the butternut is tender and the bacon is cooked through.
Remove from oven and top with mozzarella and parmesan. Bake for another 10 minutes or until cheese is melted and golden.
Top with chilli flakes if using and serve warm.
ROAST PUMPKIN WITH MIXED OLIVES, CHILLI AND CAPER AGRODOLCE
ROAST PUMPKIN WITH MIXED OLIVES, CHILLI AND CAPER AGRODOLCE
SERVES: 4–6
SERVES: 4–6
INGREDIENTS
INGREDIENTS
1 small pumpkin, cut into wedges with skin on,
olive oil
sea salt and ground pepper
AGRODOLCE
½ cup red wine vinegar
2 tablespoons honey
1 large long red chilli, thinly sliced, seeds discarded
½ teaspoon sea salt
1 tablespoon olive oil
1 tablespoons capers, well drained
2 tablespoons golden or regular raisins
2 tablespoons pine nuts, toasted
10 each black and green olives, pitted
Preheat the oven to 200°C.
Brush the pumpkin with olive oil and season with salt and pepper. Place on a lined baking tray and roast until golden and just tender.
AGRODOLCE: Put the vinegar, honey, chilli and salt in a small saucepan and bring to the boil. Simmer for about 6 minutes until reduced and syrupy.
Take off the heat and stir in the olive oil. Cool. Place the capers, raisins, pine nuts and olives in a bowl and pour over the dressing, turning to combine.
TO SERVE: Arrange the pumpkin on a serving platter and spoon over the dressing. Season with a grind of pepper. Serve warm or at room temperature. SERVES 4–6.
Pumpkin and Nutmeg Tartiflette
Pumpkin and Nutmeg Tartiflette
2 tbsp butter
250g streaky bacon, cut into 2cm pieces
2 large brown onions, thinly sliced
3 cloves of garlic, crushed
sea salt and ground pepper
1/2 cup white wine
1 1/2 cups cream
1/2 sour cream
1 tbsp wholegrain mustard
1 tsp freshly grated nutmeg
1/2 tsp chilli flakes
1 1/2 kg butternut pumpkin, peeled and seeds removed
250g brie or camembert cheese
1 tsp fresh thyme leaves, optional
Equipment: 6 cup capacity ovenproof baking dish
Preheat the oven to 180 C fanbake
Melt the butter in a large frying pan and cook the bacon, onion and garlic with a good pinch of salt until the onion is tender and bacon lightly caramelised, about 10 mins
Add the wine and let it bubble up, scraping the bottom of the pan to loosen any sticky bits
Stir in the cream, sour cream, mustard, nutmeg and chilli and season with salt and pepper
Cut the pumpkin into rough chunks and place in a large bowl
Tip over the contents of the frying pan and turn to combine then tip in the baking dish and spread evenly
Cover loosely with foil and book for about 35-40 mins or until pumpkin is tender
Cut the cheese into slices and arrange over the top then bake uncovered for a further 8 min or until melted
Top with thyme
Roasted pumpkin and amaretti gnocchi
Roasted pumpkin and amaretti gnocchi
800g pumpkin, skin removed
2 1/2 tsp sea salt
200g cottage cheese
2 cloves garlic, crushed
1 tsp grated nutmeg
1/4 tsp cinnamon
1 large egg yolk
3/4 cup grated parmesan, plus extra for serving
1/2 cup finely crushed amaretti biscuits
pepper
1 1/4 cups plain flour
Sauce
100g butter
20 sage leaves
2 cloves garlic, crushed
1/4 cup pine nuts
1/2 - 1 tsp chilli flakes
finely grated zest of 1 lemon
Preheat oven 200 C fan bake
Cut pumpkin 1cm thick and place on lined baking tray
Season with 1 tsp salt and roast until tender, turning once, about 35 mins
Mash well then tip into a large bowl and cool
Add the cottage cheese, garlic, nutmeg, cinnamon, egg yolk, parmesan, amaretti and remaining salt and some pepper and stir together
Add flour 1/2 cup at a time, adding enough to make a soft dough that will hold together but isn't stiff
Tip onto a floured bench, cut into 4 pieces
Roll each piece out into a thick log about 20cm long and cut into 2cm pieces
Place the gnocchi on lightly floured tray and chill for at least 1 hour to firm up
To cook
To cook
In batches, add the gnocchi to a large pot of gently boiled salted water
Stir briefly to release any that maybe on the bottom and wait for them to rise to the surface, then simmer gently for 4 mins
Lift out with a slotted spoon and place on a lightly oiled plate
Sauce
Melt the butter in a large wide frying pan, add the sage leaves and cook for 2 mins until crisp
Lift out and set aside
Add the garlic, pine nuts and the chilli flakes and cook for about 3 mins until the butter is golden
Take off the heat and stir in the lemon zest and juice
Gently tip the gnocchi into the pan and turn to coat in the butter
Divide the gnocchi between warm paltes and spoon over the butter sauce, the sage leaves and finish with a good grating of parmesan
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