Jap Pumpkin

Green pumpkin with a slice on white background

Jap Pumpkin

Recipes:

  • Baked Jap pumpkin croquettes
  • Pumpkin Casserole
  • Thai pumpkin soup
  • Pumpkin Scones

 

Baked Jap pumpkin croquettes

Baked Jap pumpkin croquettes
 
Author:
Recipe type: snack
Serves: 12
Ingredients
  • 1½ cups flour plus more for dusting
  • ½ tsp baking powder
  • ¾ cup pureed pumpkin
  • 1 egg, lightly beaten
  • 1 tbs soy sauce
  • ½ sheet dried nori seaweed, snipped into 3cm strips
  • ½ onion, diced
  • 1 tsp olive oil plus more for greasing baking sheet
  • ⅛ cup toasted sesame seeds
  • ½ cup panko (Japanese bread crumbs)
Instructions
  1. Preheat oven 190C. Lightly grease a baking sheet with olive oil.
  2. Heat olive oil in a medium frying pan over medium heat. Cook onions for 3-4 minutes, or until translucent. Remove from heat.
  3. In a mixing bowl, combine flour and baking powder. Stir in pumpkin, egg, soy sauce, onions and nori. Mix with a wooden spoon or spatula until a sticky dough forms. If the dough is too moist, add a bit more flour. On a clean, dry plate, combine the sesame seeds and the panko. Mix well with fingers. Set aside. Use floured hands to form the dough into balls that are about 2” in diameter. Roll each ball in the panko-sesame seed mixture, and place on the greased baking sheet. Repeat with remaining dough. Bake for 20-25 minutes, or until golden brown. Serve warm.

 

Pumpkin Casserole

Pumpkin Casserole
 
Author:
Recipe type: Casserole
Ingredients
  • 2 tbs olive oil
  • 4 chicken thighs, trimmed and diced into large chunks
  • 3 tbs of plain flour
  • 4 cloves garlic, crushed
  • ½ cup apple cider vinegar
  • 1 tsp of tarragon, dried
  • 1 litre chicken stock
  • 2 carrots, baton cut
  • 2 celery sticks, sliced
  • 3 cups of pumpkin peeled and diced
Instructions
  1. Preheat the oven to 180°C.
  2. Note this recipe is good in a Slow Cooker and will take 2 hours.
  3. Toss the chicken with flour in a ziplock bag. In a frypan, heat the olive oil and brown the chicken. Add the crushed garlic and cook for a minute. Add the taragon and apple cider vingear, using it to deglaze the pan (lifting the bits off pan as they are full of flavour). Add the carrots, celery, pumpkin and stock. Bring to the boil and pour into a casserole dish.
  4. Bake for 1½ hrs.

 

Thai pumpkin soup

Thai pumpkin soup
 
Author:
Recipe type: Soup
Ingredients
  • 1.5kg Kent (jap) pumpkin
  • 1 tbs olive oil
  • 2 tbs green curry paste
  • 1 onion, chopped
  • 1 carrot, sliced
  • 2 cups vegetable stock
  • ½ cup light coconut cream
Instructions
  1. Peel the pumpkin, remove seeds and cut into large cubes. Heat oil in large saucepan and fry the curry paste for a few minutes. Add the onion and cook to soften slightly.
  2. Add the pumpkin, carrot and stock, bring to the boil and cook for 15 minutes, or until the vegetables are tender. Puree. Add the coconut cream and stir through.
  3. Serve.

 

Pumpkin Scones

Pumpkin Scones
 
Author:
Recipe type: Dessert
Serves: 12-15
Ingredients
  • 60g butter
  • 2 tbs castor sugar
  • ½ cup cooked and mashed pumpkin
  • 1 egg lightly beaten
  • ½ cup milk
  • 2 ½ cups self raising flour
  • 1 tbs milk
  • 1 egg yolk
Instructions
  1. Preheat oven to 230 C.
  2. Cream butter and sugar. Mix in pumpkin and is better if the pumpkin is cooled. Slowly mix in the milk and egg. Sift flour and stir into the mixture and stir into the dough.
  3. Lightly knead and roll out 2-3cm thick on a lightly floured surface. Use a scone cutter dipped in flour to cut out scones. Roll out any scrapes of dough and cut more scones until no dough is left. Place on a baking tray.
  4. Brush scones with milk and egg yolk. Bake for 15-20 minutes or until golden brown.

 

Cauliflower recipes for winter

Cauliflower white in paddock

Cauliflower recipes for winter

  1. Moroccan Cauliflower – a big recipe

  2. Broccoli Cauliflower Soup

  3. Cauliflower Biryani

  4. Winter Vegetables in Cashew Gravy

Moroccan Cauliflower

Moroccan Cauliflower
 
Author:
Recipe type: Casserole
Serves: 4
Ingredients
  • 700gms lamb, cut into 5cm pieces
  • 1 tomato, finely chopped
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • handful of Curly parsley, chopped
  • handful of fresh cilantro (coriander), chopped
  • 1½ tsp ginger
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
  • ¼ tsp cumin
  • ½ tsp turmeric
  • ⅛ tsp cayenne pepper
  • ½ cup olive oil extra virgin cold pressed (Harvest Hub)
  • 1 large head of cauliflower, florets
  • 1 lemon, quartered and seeds removed
  • 1 large handful of Kalamata olives
  • 1 to 2 tbs lemon juice
  • three cups of water
Instructions
  1. In a large pot place the meat, grated tomato, onions, garlic, olive oil, parsley, cilantro, and spices and mix. Cook over medium-high heat no lid for 10 minutes turning the meat and brown it on all sides.
  2. Then add three cups of water, cover the pressure cooker or pot, and increase the heat to high. You can use a pressure cooker: When pressure has been achieved, reduce the heat to medium and cook for 35 minutes. If using a pot: When boiling reduce heat and simmer for about 1½ hours, or until the meat is tender. Check adding water if necessary.
  3. When the meat has cooked, add the cauliflower, lemon, olives and lemon juice. Add water so cauliflower is partially covered cooking a further 20 minutes. Serve with couscous.

Broccoli Cauliflower Soup

Broccoli Caulifower Soup
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 tbs butter or olive oil
  • 1 medium onion, chopped
  • Salt and freshly ground pepper to taste
  • 1 -2 heads broccoli and cauliflower florets (about 4 cups)
  • 1 medium baking potato, peeled and chopped
  • 4 to 5 cups chicken stock, vegetable stock or water
  • ¼ to 1 cup cream
  • Chopped fresh parsley, for garnish if desired
Instructions
  1. Put the butter in a large, deep saucepan set over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the broccoli, cauliflower, potato and stock. Bring the mixture to a boil then reduce the heat and simmer gently until the vegetables are tender, 10 to 15 minutes and stir occasionally. Cool then puree in batches in food processor until smooth.
  2. Rinse saucepan and then add the soup back to the pan set over low to medium low heat. Season to taste with salt and pepper. Stir in the cream, if desired, and heat gently.

Cauliflower Biryani
Cauliflower Biryani
 
Author:
Recipe type: Rice
Serves: 4-6
Ingredients
  • 1 tbs olive oil
  • 1 tsp cumin seeds
  • 1 onion, sliced
  • 2 bay leaves
  • 2 cardomom pods
  • 1 stick cinnamon
  • 1 tsp Ginger Garlic Paste (see Cauliflower and Potato with spices)
  • 2 tomatoes, chopped or canned
  • ½ tsp turmeric
  • ½ tsp cayenne pepper
  • ½ tsp garam masala (see Cauliflower and Potato with spices)
  • 1 potato, peeled and diced
  • 1 carrot, peeled and diced
  • 8-10 cauliflower florets
  • ½ cup green beans (can be frozen)
  • 2 tbs peas
  • 2 tbs ground almonds, mixed with a little water
  • 3 cups water
  • 1 ½ cups long grain or basmati rice
  • Salt to taste
Instructions
  1. In a saucepan heat the oil and put in cummin seeds which need to sizzle then add onion and sauté for 5 minutes. Add bay leaves, cardamom, cinnamon stick and Ginger garlic paste then add tomatoes and cook a further 2 minutes. Add turmeric, cayenne, pepper, garam masala, the vegetables, salt and almonds. Stir through. Add water and bring to boil.
  2. Stir in the rice and cover. Reduce the heat to medium and cook 10 minutes until water is absorbed. Turn off heat, cover and steam another 5 minutes. Serve.

Winter Vegetables in Cashew Gravy
Winter Vegetables in Cashew Gravy
 
Author:
Recipe type: Vegetable
Serves: 4-6
Ingredients
  • Vegetables:
  • 1 cauliflower, cut into florets
  • 1 carrot, diced
  • 1 broccoli, diced
  • 2 potatoes, peeled and diced
  • 1 cup green beans, diced (can be frozen if no more fresh ones left)
  • ⅔ cup peas
  • 1 tbs olive oil
  • 1 onion, chopped
  • 1 tsp Ginger Garlic paste (see recipe below)
  • 4 tomatoes, chopped (can be canned)
  • ½ tsp turmeric
  • Salt to taste
  • 1 cup water
  • 1 tsp castor sugar
  • 2 tsp lemon juice
  • For Cashew Paste:
  • 3 tbs cashew nuts
  • 2 tbs coriander seeds
  • 2 tsp cumin seeds
  • 3-4 cloves
  • ½ tsp black peppercorns
  • 1 green chilli
  • 1 cup coriander leaves
  • ¼ cup spearmint leaves
  • For Garlic Ginger Paste:
  • 3 garlic cloves, peeled
  • 1 ginger, walnut size, peeled
Instructions
  1. Boil or steam vegetables.
  2. To make Cashew paste:
  3. In a pan dry roast cashews on low heat then add coriander seeds, cumin, cloves, peppercorns. Then use food processor and blend to a smooth paste. Add chilli, coriander leaves, spearmint leaves with a little water.
  4. To make Ginger paste:
  5. In a food processor blend garlic and ginger to a smooth paste. Add a few drops of water. Keep in a sealed container in the fridge. Keeps 1 week.
  6. COMBINE:
  7. In a large saucepan heat the oil and sauté the onion until soft then mix in Ginger Garlic paste and sauté a further 1 minute. Add tomatoes, turmeric, and salt. Cover the pan then cook for a further 2-3minutes. Add the Cashew paste and 1 cup of water. Bring to a simmer. Add the sugar and lemon juice and toss in the vegetables. Bring to the boil then turn down to simmer. Cook 5 minutes. Serve with rice.

 

 

 

The Stock Report

On a cold, rainy day is there anything more satisfying than a home-made bowl of soup? Perhaps the only thing better is a delicious, hearty casserole for dinner…

As the weather is getting colder our thoughts are turning to that favourite casserole, that scrumptious soup, that superbly easy pasta bake and of special interest, that ‘one-dish’ Soup Pot - The Stock Reportbaked dinner.   The aroma thoughts drift through the house  and we turn our focus to the ‘stock’ report.

At the base of all soups and casseroles is ‘Stock’. You can buy stock cubes, jellies or even liquid but nothing quite matches the flavour of a home-made stock. It is super easy to make and will give you a pleasant sense of old-fashioned frugality because it is an ideal way to use up left over bones, off cuts and veggies. Nothing is then wasted. Keep the cut-offs when preparing vegetables in a zip lock bag, pop into the freezer and it can then be used for stock or casserole later.

Where to use your home made stock:

  • Casseroles
  • Soups
  • Risotto
  • Couscous
  • Cook rice in stock instead of water

HINT: Add a little salt to your stock during the cooking process but go slowly and taste the flavour along the way, especially if you are using left over BBQ chicken bones because they are already reasonably salty.

How to keep your stockUse an ice tray and freeze in blocks or in takeaway container and freeze.

Stay tuned – Flavour Tree Stocks coming soon…….

 

 

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