Three pumpkin recipes for Hallowe’en

WITH Hallowe’en approaching within the next few weeks, we have three simple pumpkin-based recipes that anybody can make with few ingredients needed and without resorting to the usual American pumpkin pie.

Roasted Pumpkin Sour Dough

Ingredients

• 500g pumpkin, peeled and diced
• 2 tbsp olive oil
• Pinch of chilli flakes
• 2 garlic cloves, finely chopped
• 1 tbsp honey
• 1 loaf of sourdough bread, sliced
• 1 garlic clove, peeled
• 100g Primula Cheese

Method

1. Pre-heat the oven to 180°
2. Arrange the pumpkin in a large, shallow baking dish. Drizzle with olive oil and scatter over chilli flakes. Add the chopped garlic cloves.
3. Roast for 25 – 30 minutes, or until tender and lightly charred. Remove from the oven, add a tablespoon of honey and mix well to coat the pumpkin. Set aside.
4. Toast the sourdough until golden. Remove from the toaster and gently rub with the remaining garlic clove. Top with Primula Cheese
5. Serve immediately.

Loaded Pumpkin Fries

 

Ingredients

• 1 medium-sized pumpkin
• 2 tsp cornflour
• 2 tsp olive oil
• 1 tbsp fajita seasoning
• 150g Primula Cheese
• Handful of fresh coriander, to garnish

Method

1. Using a sharp knife, slice the pumpkin in half. Scoop out the seeds and pulp.
2. Remove the ends from the pumpkin, peel and slice into fries.
3. Place the pumpkin fries in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but preferably overnight.
4. When the fries have finished soaking, pre-heat your oven to 220°
5. Drain the fries and pat dry with paper towels.
6. Fill a large zip-lock bag with the fries. Add the cornflour, seal the bag and shake to cover the fries. Add the oil and fajita seasoning to the fries and shake well, covering them evenly.
7. Spread the fries in a single layer on a lined baking tray. Allow the fries plenty of space to ensure they’re perfectly crisp. You may need a couple of trays.
8. Place in the oven for 10 – 15 minutes, flipping once halfway through, until the fries are crisp and golden.
9. Remove from the oven. Squeeze over the Primula Cheese and scatter the coriander.
10. Serve immediately.

Pumpkin and Sweet Potato Rosti

Ingredients

• 600g mixed pumpkin and sweet potato, peeled and grated
• 2 eggs, for binding
• Handful of flat leaf parsley, roughly chopped
• Salt and pepper, to taste
• Olive oil
• 100g Primula Cheese
• 1 spring onion, sliced
• Lime wedges, optional

Method

1. Squeeze all of the water out of your grated pumpkin and sweet potato using an old tea-towel. Add the eggs and parsley. Season to taste then mix well.
2. Heat a frying pan over a medium-high heat and add the olive oil. Spoon a heaped tablespoon of the rosti mixture into the pan and cook for 2 minutes, until golden brown. Turn over and repeat.
3. Repeat until all of your mixture is gone.
4. Remove from the pan and place on a paper towel to remove any excess oil.
5. Plate the rosti and top with Primula Cheese ‘n’ Chives. Garnish with spring onion and lime wedges.
6. Serve immediately.