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.

 

English Spinach

English Spinach

English Spinach

 

 

 

 

 

 

 

 

 

 

Recipes

  1. Fresh Spinach with Sesame Seeds   – Side dish
  2. Ricotta Spinach Gnocchi with carrot sauce
  3. Fillet of sea bream roasted with shredded English spinach and pumpkin

Fresh Spinach with Sesame Seeds  

Fresh Spinach with Sesame Seeds
 
Author:
Recipe type: Side Dish
Serves: 2
Ingredients
  • 3 – 4 leaves English Spinach chopped OR 150g baby spinach
  • ½ clove garlic, minced
  • ½ tbs canola oil or peanut oil
  • 1 tsp sesame oil
  • ½ tbs toasted sesame seeds
Instructions
  1. Heat the canola or peanut oil in a wok or a large sauté pan over medium heat, and sauté the garlic for 20 seconds; do not let it get brown. Add spinach and toss lightly with tongs, so that all pieces cook evenly.
  2. When spinach is lightly wilted, remove from heat, drizzle with sesame oil and toss. Add sesame seeds and toss again. Serve hot, warm, or at room temperature.

 

Ricotta Spinach Gnocchi with carrot sauce

Ricotta Spinach Gnocchi with carrot sauce
 
Author:
Recipe type: Gnocchi
Serves: 4
Ingredients
  • 2 potatoes
  • 20 English spinach leaves, chopped
  • 300g reduced-fat ricotta cheese
  • 2 cups plain flour
  • To make carrot sauce:
  • 2 tsp butter or margarine
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 cups water
  • 1 stock of vegetable cube, crumbled
  • 2 tsp tomato paste
  • 2 tsp cornflour
  • 4 tsp water, extra
Instructions
  1. To make Gnocchi:
  2. Steam potato until soft and press through a sieve into a bowl. Add spinach and cheese to bowl and mix.
  3. Knead flour ¼ cup at a time. Knead dough on lightly floured board and dhape into small balls. Place a ball of mixture into pam of habe and press with floured prongs of fork. Repeat with other balls of dough.
  4. To a pan of boiling water add gnocchi and boil for 2 minutes then drain, keep warm.
  5. To make carrot sauce:
  6. In a fry pan heat butter and add in onion and cook until soft. Add carrot, water, stock cube and tomato paste. Bring to boil and cover whilst simmering. When soft take off and blend in processor. Return to clean pan and stir in blended cornflour and extra water. Stir until boils. Pour over gnocchi and serve.

 

Fillet of sea bream roasted with shredded English spinach and pumpkin

Fillet of sea bream roasted with shredded English spinach and pumpkin
 
Author:
Recipe type: Fish
Serves: 2
Ingredients
  • 240g Fillet of sea bream g.120g per person
  • 100g English Spinach, shredded
  • 150g Pumpkin flesh, diced
  • 1 clove garlic
  • 1onion, sliced
  • 1 tbs soy sauce
  • 1 tbs olive oil
  • Fresh ground salt and pepper
Instructions
  1. Season the sea bream fillet, brown in a pan with a drop of olive oil for around three minutes, then keep warm. In a fry pan sautee the diced pumpkin and onion, season with salt and pepper.
  2. In a blender make a sauce by putting in olive oil, the soy sauce and the clove of garlic. Blend.
  3. Dress the fillet of sea bream with the sauce placed on a serving plate with the pumpkin, onion and spinach leaves and serve immediately.