Tuesday, 19 June 2007

Dukkah crusted roast pumpkin

From The Cook and the Chef, ABC TV May23rd 07
Serves 6
1 Jap pumpkin
¼ Queensland Blue pumpkin
½ Butternut Pumpkin
Dukkah :
1 cup almonds
1 cup hazelnuts
1 tablespoon coriander seed
1 tablespoon cumin seeds
¼ teaspoon black peppercorns
½ whole nutmeg grated fine
1/2 cup sesame seeds
½ teaspoon saltSage Sauce
½ teaspoon ground nutmeg
Olive oil
½ bunch sage
500ml creamGrated Lemon rindLemon juice.

Slice pumpkins into nice 2” thick wedges (at the skin side) keeping the skin on.Lightly toss with olive oil and roast in the oven at 180C for about 15mins or until starting to get soft.Roll in the Dukkah and rebake at 200C until cooked through.
Serve with nutmeg cream poured over the pumpkin, top with sage leaves and serve with rocket leaves on the side.
Dukkah Grind the coriander, cumin seeds, and peppercorns; add the nutmeg, salt, and the sesame seeds. Grind the nuts coarsely. Mix the nuts and spices together.
Nutmeg cream with sage Make a sauce by reducing cream with ground nutmeg until it is thick. It should reduce by ½ to a 1/3rd. Add a grate of lemon zest. Heat oil in a frying pan and fry sage leaves, with a pinch of salt, till crisp, squeezing a lemon onto the leaves just as they get crisp. This stops them burning. Add the left over nuts from the pumpkin roast pan just before you pour the sauce over the pumpkin. Drop the sage leaves over and serve with some rocket leaves on the top.

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