4 pumpkin recipes for Halloween | Meals

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Bonfire pumpkin pie with harissa (pictured above)

Prep 20 min
Prepare dinner 1 hr
Serves 8

For the tomato sauce
2 tbsp olive oil
2 pink onions
, chopped
2 garlic cloves, chopped
½ tsp fennel seeds
1 tsp cumin seeds
2 tsp floor coriander
2 x 400g tins chopped tomatoes
Pinch of salt
1 tbsp comfortable brown sugar

1 small pumpkin or 1 medium butternut squash, peeled and deseeded
three giant parsnips, scrubbed and trimmed
2 pink peppers, deseeded
1 pink onion, minimize into wedges
2–three tbsp harissa
2 tbsp olive oil
Salt and black pepper

1 small bunch recent coriander, leaves chopped
50g unsalted butter
½ tsp smoked paprika, plus additional for sprinkling
6 sheets filo pastry

For the yoghurt dip
250ml full-fat yoghurt
1 garlic clove, crushed
1 small bunch recent mint, leaves roughly chopped
1 squeeze lemon juice

First make the tomato sauce. Warmth the oil in a big pan over a delicate warmth, add the onions and prepare dinner them for 5 minutes to melt. Add the garlic and spices and prepare dinner, stirring, for 2 minutes. Add the tomatoes, salt and sugar. Stir properly and simmer gently, uncovered, for about 30 minutes, or till barely syrupy in consistency.

Warmth the oven to 200C/390F/fuel 6. Reduce the pumpkin or squash, parsnips and peppers into 3cm chunks and put into a big bowl with the onion wedges. Add the harissa, oil and a teaspoon of salt and blend properly. Unfold evenly over a big deep-sided roasting tin and put within the oven for 30 minutes.

Take away the roasted greens from the oven and stir within the spiced tomato sauce. Add the chopped coriander and 100ml water.

Soften the butter with the paprika in a small pan over a medium warmth. Brush a sheet of filo with the paprika butter and lay it over the roasted greens. Brush the remaining sheets of filo with the butter, loosely scrunch them up and put them on high of the primary piece of filo. Brush any remaining butter excessive and sprinkle with additional paprika. Bake for 25–30 minutes, till the filo is golden and crisp and the filling is piping sizzling.

Combine the yoghurt in a bowl with the garlic, mint and lemon juice. Season and serve alongside the pie.

Pumpkin gnocchi

Anna Del Conte’s pumpkin gnocchi



Anna Del Conte’s pumpkin gnocchi.

Butternut or kabocha squash combined with candy potatoes comes near the spicy sweetness and moist texture of a northern Italian pumpkin. These gnocchi are a speciality of Veneto and southern Lombardy. The cinnamon dressing is a traditional from the Veneto, whereas the sage dressing is usually utilized in Lombardy.

I discover it best to make these gnocchi with a piping bag and a plain, giant nozzle, however chances are you’ll desire to make them the extra conventional manner, shaping them into small balls, utilizing floured arms.

Prep 20 min
Prepare dinner 1 hr 15 min
Serves 4–5

1 tbsp vegetable oil
500g butternut or kabocha squash
500g candy potatoes
200g flour
2 tsp baking powder
Salt
2 eggs
Four tbsp grated parmesan
1 pinch nutmeg

Possibility 1: cinnamon dressing
75g
unsalted butter
5 tbsp grated parmesan
1 tbsp sugar
1 tsp floor cinnamon

Possibility 2: sage dressing
75g unsalted butter
6 sage leaves, snipped
10 tbsp grated parmesan

Warmth the oven to 180C/ 350F/fuel 4. Line a baking tray with foil and brush with oil. Reduce the squash in half, scoop out the seeds and fibres, and put the squash,it minimize facet down, on the foil. Pierce the candy potatoes with a skewer and put them on the foil with the squash. Bake each greens for about an hour, till they are often pierced simply with a fork.

Peel the candy potatoes, scoop out the flesh from the squash, and puree each by a meals mill or a potato ricer intoa bowl. Combine in a lot of the flour, baking powder and a superb pinch of salt, then break within the eggs. Combine properly to include, including a bit extra flour if needed till you’ll be able to collect the dough right into a ball, then add the parmesan, nutmeg and salt to style. In case you have time, put the combination within the fridge for 30 minutes; it’s simpler to form when chilly.

Convey a big saucepan of salted water to a boil. To pipe the gnocchi, fill a piping bag with the squash combination and maintain it over the saucepan, squeezing it with one hand and slicing the combination with the opposite because it comes out of the nozzle. Reduce brief shapes about 2cm lengthy, letting them drop straight into the simmering water. In three batches, prepare dinner for one to 2 minutes after they’ve risen to the floor of the water. Elevate out with a slotted spoon and put in a big, shallow ovenproof dish. Spoon a bit dressing over every batch and preserve the dish heat in a low oven.

If you happen to go for the cinnamon dressing, soften the butter in a bain-marie, then pour over the gnocchi and sprinkle with the parmesan, sugar and cinnamon. For the sage dressing, soften the butter, add sage leaves and let the butterave to soften and start to foam. Spoon over the gnocchi and sprinkle with the parmesan.

Pumpkin soup with cream, croutons and gruyere

Rowley Leigh’s pumpkin soup with cream, croutons and gruyere



Rowley Leigh’s pumpkin soup with cream, croutons and gruyere.

Prep 20 min
Prepare dinner 2 hr
Serves 8-10

1 giant pumpkin (2–3kg)
½ tsp salt
1 tsp white pepper
1 tsp floor ginger
¼ tsp grated nutmeg
100g gruyere, grated
6 slices white bread, minimize into cubes and fried in butter
200ml single cream

Warmth the oven to 200C/400F/fuel 6. Reduce a circle of 5–7cm radius across the stem at high of the pumpkin to type a lid. Elevate this out and scrape out all of the seeds from the within with a spoon. Season the

inside with salt, pepper, ginger and nutmeg. Add one-third every of the cheese, croutons and cream. Proceed with two extra layers. Maintain again a handful of croutons for garnish. Exchange the lid, wrap the pumpkin in foil, put in an ovenproof dish and bake for 2 hours.

Take away the pumpkin from the oven and go away to face, nonetheless wrapped, for 10 minutes. Unwrap and elevate off the lid. Utilizing a spoon, fastidiously ease the comfortable flesh away from the partitions in order that it mixes with the cream and cheese combination. In case you have a handheld blender, liquidise the soup contained in the shell to a easy puree. If not, whisk the elements collectively frivolously to provide a extra rustic and homespun type of soup. In both occasion, take the entire pumpkin to the desk, garnished with croutons, and ladle the soup into bowls.

Pumpkin, cavolo nero and gorgonzola tart

Annie Rigg’s pumpkin, cavolo nero and gorgonzola tart



Annie Rigg’s pumpkin, cavolo nero and gorgonzola tart.

That is primarily a savoury shortcrust pastry with a number of additions – a handful of grated parmesan and a few finely chopped herbs for a bit additional jazz. You may mess around with the herbs, including thyme or oregano if that’s your desire or what you need to hand.Right here’s a deeply savoury tart full of caramelised roasted pumpkin, bitter greens, salty blue cheese, squidges of roast garlic and hits of heat espelette pepper. If you happen to can’t pay money for espelette pepper you can use dried chilli flakes, a pinch of smoked paprika or a drizzle of harissa. Whichever, you’ve acquired your self a tasty lunch. If you happen to can’t pay money for espelette pepper you can use dried chilli flakes, a pinch of smoked paprika or a drizzle of harissa.

Prep 25 min
Chill 1 hr 20 min
Prepare dinner 1 hr 10 min
Serves 6-8

For the parmesan pastry
250g plain flour

Salt and black pepper
125g unsalted butter, chilled and diced
50g parmesan, grated
Four tbsp ice-cold water
1 tsp cider vinegar

For the filling
700g peeled pumpkin
2 tbsp olive oil
4 garlic cloves, unpeeled
100g cavolo nero
4 eggs
350g ricotta
50g parmesan, grated
100g gorgonzola, damaged into items
1 tbsp pumpkin seeds
Chilli flakes

Put together the parmesan pastry. Put the flour right into a bowl and season. Add the butter and, utilizing your arms, rub it into the flour, till there are solely small flecks remaining. Add the parmesan and blend in. Make a properly within the center, add the water and vinegar and mix till the pastry comes collectively in a dough. Collect right into a ball, flatten right into a disc, wrap in clingfilm and chill for no less than an hour, till wanted.

Warmth the oven to 190C/375F/fuel 5. Reduce the pumpkin into thick slices, tip right into a roasting tray, add the garlic, toss with the oil and season properly. Roast on the center shelf of the oven for about 30 minutes, till tender and simply beginning to caramelise on the edges. Depart to chill.

Blanch the cavolo nero in boiling, salted water for 30 seconds. Drain, cool beneath chilly working water and pat dry on kitchen paper.

Roll out the pastry on a floured floor in order that it’s 10cm wider than the tart tin. Line the tin, urgent the pastry into the corners, leaving the surplus hanging over the sides, and chill for 20 minutes when you put together the filling.

Warmth a baking tray on the center shelf of the oven. Whisk collectively the eggs, ricotta and parmesan. Season properly and pour the combination into the pastry case. Prepare the pumpkin wedges and cavolo nero on high, squeeze the roast garlic from its pores and skin and dot the garlic puree across the veggies. Crumble the gorgonzola and sprinkle the pumpkin seeds and chilli flakes over. for 30–35 minutes, till the pastry is crisp and the filling is about and golden. Utilizing a serrated knife, trim the surplus pastry from the tart, and serve sizzling, heat or at room temperature.



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