MORE THAN JUST SOUP
17 OTHER WAYS TO EAT PUMPKIN |
Dumpy but delicious, versatile and nutritious, the humble pumpkin is a staple on every household’s shop. And while a bowl of pumpkin soup remains the go-to salve for a wounded soul or cold fingers in need of warming, its charms — and skills — lend it to so much more.
We’ve asked some of the biggest pumpkin fanciers how they praise the gourd and how they win at squash. 1“My mum Maria used to make a few treats like pumpkin marmalade and pumpkin candy or jerky which is a real treat:' says Joe Vargetto from Mister Bianco and Massi restaurants (pictured above). To make, cut pumpkin into strips about 10cm long and 3cm thick. Plunge into a mix of vinegar and sugar on a rolling boil, allow to absorb for 10 seconds, then transfer to a bowl of white sugar with cream.”finely chopped rosemary. Place on a baking paper-lined tray and dry in a low oven. A llow to cool and store in an air-tight container. i 'Inn amazing way !to use pumpkin is in desserts, it's such a sweet vegetable it )lends itself really well," says Reuben Davis of The Press Club. "And a greate one is pumpkin bread and butter pudding with vanilla ice cream."
For this, Rueben suggests baking either muscat de provence or butternut pumpkin until soft, then blending in a food processor with quality custard. Cut brioche into 2cm thick slices, butter and layer in a deep baking dish. Pour the pumpkin custard over the dish, allowing the bread to soak it up. Bake until golden brown and “serve with a big dollop of ice 3“cream”. I find the uglier the pumpkin the more beautiful the dish,” says caterer Sophie
Cookes from Cookes Food, who enjoys making a winter salad from the gourds only a mother would love.
Scrub and roughly chop into large pieces (leaving the skin on). Dress with olive oil, salt, marjoram and pepper. Roast in a very hot oven for 30-40 mins. Serve on a platter with torn buffalo mozzarella, anchovies and salad leaves. “I’m partial to radicchio, herbs and frissee dressed with olive oil and winter 4For lemons,” Sophie says.
a different take on Southern fried chicken how about Southern fried pumpkin, suggests Rueben. Simply cut the pumpkin into wedges (skin on) and steam until tender. Remove, let steam dry and then chill in the fridge.
In a bowl mix high-gluten flour with spices — Rueben uses onion powder, smoked paprika, garlic powder and cumin. Dunk the pumpkin into the flour, then buttermilk, and then the flour again. Fry in oil (200C) until golden and crisp. “Serve with salad and hot sauce or blue cheese dressing for the full southern fried chicken effect.”