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Spiced Pumpkin Wedges

Rachel Schleyer Food
  • Spiced Pumpkin Wedges

Spiced Pumpkin Wedges


One of Finn's smashing combinations to dress up your roast pumpkin using a dry rub of:

Za'atar
Sweet Smoked Paprika
Jalapeno Flakes,

drizzled with a sprinkling of EVOO (Extra Virgin Olive Oil) and Drimnagh Cut Comb Raw Honey.  

If the idea of caramelising your raw honey during the roast (and lets face it, the natural sugars of the pumpkin are able to do all the caramelising themselves) why not add a spoonful of raw honey just out of the oven?!  The stickiness of the honey will still give a nice lustrous coat to the pumpkin as well as elevating the flavour profile without compromising the integrity of the raw honey. 

Add as much or little depending on preference for sweetness.

Serve Spiced Pumpkin Wedges in a salad of rocket and feta or go plant-based and whip up a cashew nut milk ricotta to compliment the pumpkin in texture and flavour.  Or perhaps put on a slightly more extravagant dinner this weekend and go for a warming bowl of Pumpkin and Sage Risotto.  With pumpkin there are so many ways to go as such a versatile and warming food as we get ever closer to colder more wintry days.

 

Rachel's Tip for Vegan Risotto:


Here's a little twist for a Vegan Risotto - if you would rather lose the parmesan, but still want your risotto to retain a richness then try this alternative which gives the risotto a much nuttier flavour.


- Take a quarter cup of RAW Quinoa (Brown or Red Quinoa would be best here) and toast in the oven for 8 minutes at 180℃
- Make your Arborio or Carnaroli Risotto Rice as usual, combining a ladle full of stock with the 'sealed' (coated in the sweated onion and olive oil) rice grains, only adding the next ladle once the rice has soaked up all the liquid. 
- Once you are three quarters through your stock, or the rice is three quarters cooked, add the Toasted Quinoa Grains and stir.  Continue to ladle stock and allow the rice and quinoa to soak up the remaining  liquid.
- At this point, you can add whatever your desired 'flavour enhancer'.. Pumpkin Puree, Sauteed Mushrooms, Pureed Cooked Beetroot.
- Allow the flavour mix to be absorbed by the rice and quinoa while still on the heat, perhaps with the addition of a little more stock to keep the mixture nice and loose.
- If dairy is your thing, add grated parmesan (once off the heat!) here if you so wish!

Otherwise, the toasted Quinoa Grains should add some colour, a vague crunch, but most of all a nutty earthy flavour which stands well as good alternative to the usual richness a dairy risotto would provide. 




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