Tag Archives: pumpkin

Roast Pumpkin Chutney

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I had some left over roasted pumpkin from the soup so I decided to bubble it up and create a yummy pickle. This recipe is nice and simple. This batch makes around 5 medium jars. Also don’t forget to recycle and use old jars which you can sterilise in the oven.

What You Need:

3 Bramley Apples, 1 Large Red Onion, Cube of Fresh Ginger, 1/2 Roasted Pumpkin, 550ml of Malt Vinegar, 150ml of Water, 400g of Dark Brown Sugar, 1tbs Salt, 1tsp Canyanne Pepper, Squeeze of Lemon Juice, 1tsp English Mustard and pepper to season.

First chop onion, apples to the size you like, add to a large saucepan with everything else (except Pumpkin, Sugar and Salt). Boil up the mixture and simmer for 30mins.

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After 30mins stir in the sugar and salt until dissolved and simmer again for another hour, every so often stir the mixture. When the chutney is to the consistency you like (maybe simmer for 5 hours to reduce excess liquid) add the chopped roasted pumpkin and mix together, leave to cool then pot into warm jars and seal.

I recommend you leave it to mature for a month and then eat with cheese.. yum!

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Filed under Jams & Preserves

Autumn Warmer: Pumpkin, Spinach and Cinnamon Soup

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On a cloudy, grey and crisp day there is nothing better than a big bowl of soup and some nice crusty cheese on toast. So today I decided to make a fall warming lunch with lovely seasonal pumpkin, fresh spinach and a kick of cinnamon.

What you need:

1/2 a pumpkin, big bunch of spinach, 2 small/medium potatoes, 1 onion, 2 cloves of garlic, 400ml of vegetable stock, 1tsp of ground cinnamon, 1tsp of Dried Chillies, small knob of fresh ginger, 1/2 tsp of cumin, 1tsp sugar, 1 egg yolk, 1 tp of plain flour, 250ml of creme fraiche, butter.

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Simple to make, chop the onion and garlic and gentle fry with a drop of butter in a large saucepan until golden brown then add all the spices (Cinnamon, Cumin, pinch of pepper and salt, dried chillies, Ginger), Gently mix and simmer on a low heat. The smell is lovely. Set aside for 60mins and let the flavours soak.

Now lets roast the pumpkin. Preheat the oven to 200C. Cut the pumpkin in half and take out the seeds, then cut into 4 slices and score crosses across the flesh, season with salt and two small knobs of butter (10g per slice) and roast in the oven for 1 hour. After an hour take out and cool, then gently with a knife slid the golden pumpkin away from the skin… yum! Take 1/4 of the pumpkin and add to your onion mixture and the set the rest aside.

Now back to the onion and pumpkin pan, add your chopped and peeled potato, roughly chopped spinach and piping hot vegetable stock into the pan. Bring to the boil and simmer for 30mins or for as long as you like to infuse the flavours.

Once the potato is cooked take the mixture to the blender, add the rest of the pumpkin and blend (maybe you should do this in parts (unless you want a new shade of green on your walls). Once blended, I like smooth, to the consistency you like, return to the pan. Now in a separate bowl hand mix together the egg yolk and plain flour to a creamy texture, and add a little water. Now put your creme fraiche into the egg mixture and whisk up until the egg is evenly mixed in. The egg mixture is to make sure the dairy product does not curdle. Now mix in to the soup and simmer on a low heat, add more seasoning to taste.

and… enjoy a nice October warmer! I garnished mine with a spinach lead, cream and pumpkin seeds.

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Filed under Soups & Sauces

Pumpkin Pie (Gretchen Inspired)

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While I was living in South Korea I made many American friends who were living there. One of them was Gretchen, I remember around American Thanksgiving time she told me how amazing Pumpkin Pie was and it was a shame she could not make any because people in Korea rarely have ovens. So Gretchen and I hopped on a train for two hours in search for the mythic pie, but atlas we never found. So now I am back in England and that time of year has come around again so I have decided in honour of my friend to have a go at making Pumpkin Pie…. here goes lol

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First I decided to use a real pumpkin and not the canned kind. Unfortunately I could only get the Halloween kind, which is o.k just make sure you get as much water out of the pumpkin as possible (I will explain later). First I chopped the pumpkin in half and took out all the seeds and stringy bits. Then chop up into smaller slices and steam, it probably will take around 10-20 mins but you know when it is done because the pumpkin with be bright orange and the skin will just slid off the flesh.. yum! Now when that was all nice and soft, to take out all the water I took the flesh and put it in a cloth and made a bundle and squeezed all the excess water out. Finally put in a blender and blitz until smooth, then refrigerator-ate.

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Now I prepared the pie base, a nice simple recipe of short-crust pastry which I then baked blind  in the oven for 20 min and left to cool.

Once the pumpkin mixture was cool I transferred it to a sieve over a pan and left for 1 hour to just to eliminate anymore pesky water, because you don’t want a soggy bottom for your pie!

The filling:

5 eggs, 1tsp ground ginger, 1tsp Ground Allspice, 1.5tsp Cinnamon Power, 3 drops of Vanilla Essences, 300ml of Evaporated milk, 1 cup of golden caster sugar and 3 cups of Pumpkin.

Mix these all up well and pour into you prepared pastry case and pop in a preheated oven at 210C for 15mins and then 175C for 40-60mins.

Cool and then eat ! Yum! Thanks Gretchen for inspiring me to make an unusual dish for an English Guy.

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Filed under pastry