The Poultry Keeper

rubychik

something tasty and warming if anyone has one?

Ruby

CP · Posted: Tue Oct 31, 2006 1:20 am Post subject:

INGREDIENTS:
2 lb pumpkin flesh
2 carrots, peeled
1 medium-sized potato, peeled
1½ pints water
2 tablespoons butter
2 tablespoons vegetable oil
2 onions, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ to ½ teaspoon chilli powder
½ pint milk
6 dessertspoons crème fraîche or Greek yoghurt

METHOD:

Chop the carrots, potato and pumpkin. Put them all into a saucepan with the water, bring to the boil and simmer, covered, until all the vegetables are soft (approximately 15 minutes).
In a large saucepan, heat the butter and oil, and sauté the onions until golden. Add the spices and cook for a minute longer. Add the vegetables together with their cooking water, cover and cook for 10 minutes longer.
Purée with a wand or in a Mouli, or use a food processor.
Add the milk and reheat without boiling. Serve each portion with a dessertspoon of crème fraîche or Greek yoghurt on top.

rubychik · Posted: Tue Oct 31, 2006 1:22 am Post subject:

yum sounds good to me! thanks CP Very Happy

CP · Posted: Tue Oct 31, 2006 1:28 am Post subject:

Spicy Moroccan Pumpkin Soup
A tasty warming soup perfect for Halloween entertaining

Ingredients
2 tablespoons sunflower or olive oil
1 large onion, chopped
2 cloves garlic, chopped
Half a teaspoon ground cumin
Half a teaspoon ground cinnamon
Half a teaspoon ground ginger
Quarter teaspoon ground cloves
Generous grinding of black pepper
2 tablespoons Billingtons Unrefined Dark Muscovado Sugar
1 small pumpkin (about 1kg/2lb) peeled and diced
750 ml/11/4 pints vegetable stock
1 tin chickpeas, drained
Dash of Tabasco sauce
Squeeze of lemon juice
Salt and pepper
Cayenne pepper to finish (optional)

How to Prepare
Heat the oil in a large pan and add the onion and garlic
Cook gently for 2-3 minutes until beginning to soften, then add the spices, sugar and pumpkin.
Cook for 5 minutes, stirring until fragrant.
Pour in the stock and bring to the boil.
Simmer gently until the pumpkin is tender.
Add the chickpeas, Tabasco and lemon juice.
Taste and adjust the seasoning if needed.
Puree the mixture in a food processor or with a handheld blender until smooth.
Serve piping hot, with a sprinkling of cayenne if liked.

rubychik · Posted: Tue Oct 31, 2006 1:32 am Post subject:

WOW i'm spoiled for choice now! just need son to carve his pumpkin out so I can have the innards!
Wink

debcat · Posted: Tue Oct 31, 2006 1:37 am Post subject:

mojo · Posted: Wed Nov 01, 2006 11:04 am Post subject:

our hens eat the seeds but not the flesh

rubychik · Posted: Thu Nov 02, 2006 12:18 am Post subject:

well there was no pumpkin....... Sad

by the time we'd taken out the seeds and the stringy bits there was not much left in there, it made a fab lantern tho!!

mojo · Posted: Thu Nov 02, 2006 11:27 am Post subject:

hope you had a happy halloween

rubychik · Posted: Thu Nov 02, 2006 12:11 pm Post subject:

CP · Posted: Thu Nov 02, 2006 4:16 pm Post subject:

Can you do anything with the seeds? Confused

Heather · Posted: Thu Nov 02, 2006 6:27 pm Post subject:

Sweet & Spicy Pumpkin Seeds

1 egg white
1/4 cup natural cane sugar
1/2 teaspoon cayenne pepper
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds

Preheat oven to 375. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.
Makes one cup.

Curried Pumpkin Seeds

1 egg white
2 teaspoon curry powder
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds
Preheat oven to 375.

In a medium-sized bowl whisk together the egg white, curry powder and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more curry powder when they come out of the oven. Taste and season with more salt if needed.
Makes one cup.

Black Tea & Butter Pumpkin Seeds

You can use many different types of tea here. I opted for a smoky black one, but you can go for one infused with other flavors. Choose a tea that is fragrant and has a pronounced flavor for best results.

1 teaspoon (black) tea
3 tablespoons unsalted butter, melted
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds
Preheat oven to 375.

Using a mortar and pestle or spice grinder, grind the tea into a fine powder. Set aside.

In a medium-sized bowl combine the butter and salt. Add the pumpkin seeds and toss well. Place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with the ground tea. Taste and season with more salt if needed.
Makes one cup.

rubychik · Posted: Fri Nov 03, 2006 12:09 am Post subject:

the chickens ate mine!

CP · Posted: Fri Nov 03, 2006 12:10 am Post subject:

I'll try & have a go at the weekend! Very Happy

Thanks Heather. Wink

fluffly_fifer · Joined: 02 Oct 2005 Posts: 411 Location: Fife, Scotland

I dry the seeds then dry roast them with equal amounts of sunflower seeds. Just as they are turning golden (watch they can pop and jump) I add to taste either Tabasco or soy sauce & chili powder. Stir vigorously till absorbed then allow to cool. Def moreish.