Recipe: 3 ways with pumpkin

Ingredients

• 200g potatoes (peeled and chopped)
• 400g pumpkin
• 20g flour
• 20g butter
• 300ml milk
• 1/2 onion
• 1 bay leaf
• Pinch of grated nutmeg
• 50g Brie (cut into small chunks)
• 3 beaten eggs
• 200g breadcrumbs

Method

1. Pour the milk into a pan with the onion, bay leaf and nutmeg and bring to the boil, remove from heat and infuse for 20 minutes.
2. Cut the pumpkin into wedges, season and bake in the oven until completely cooked through.
3. Take the pumpkin flesh and blend in a food processor until smooth, then set aside.
4. Boil the potatoes in salted water until tender, drain and pass through a potato ricer & set aside.
5. Add butter to a saucepan and when foaming add 20g of the flour and cook out, creating a roux.
6. Strain the infused milk onto the roux a little at a time, whisking to create a smooth sauce.
7. Simmer the sauce gently until thickened and then remove from heat.
8. Add the pumpkin and potato into the sauce and mix thoroughly. Season if needed, then chill until the mix is firm.
9. Using floured hands, roll the mix into small balls and push a piece of brie into the centre of each ball. Roll again & leave to firm up in the fridge.
10. Set up 3 bowls – one with flour, one with the beaten eggs and one with breadcrumbs.
11. Take croquettes out of the fridge and one by one, coat in flour, then egg, then breadcrumbs.
12. Once covered in breadcrumbs, repeat the process to give a double coating of breadcrumbs.
13. Deep fry croquettes in batches at 180c until golden brown.

Ingredients

• 1 clove of garlic (chopped)
• 20g parsley leaves
• 30g Parmesan
• 50g pumpkin seeds (toasted)
• 50ml Extra Virgin Olive Oil
• Salt and Pepper
• 1 Lemon

Method

1. Blend parsley, garlic and pumpkin seeds together to form a coarse mix.
2. Add parmesan and then trickle in olive oil in a steady stream until you get your desired consistency.
3. Season to taste with salt pepper and a squeeze of lemon juice.

Ingredients

Sweet pastry case:

• 410g plain flour
• 125g sugar
• 250g unsalted butter (soft)
• 70g whole eggs

Pumpkin Tart:

• 220g pumpkin puree
• 275g whole eggs
• 275g double cream
• 150g sugar
• 5g cinnamon

Method

For the Sweet Pastry:

1. Mix the butter and the sugar in a mixing bowl, being careful not to over mix or cream the butter.
2. Gradually add the eggs.
3. Scrape down the side of the bowl and mix again.
4. Add the flour and mix until all ingredients are incorporated.
5. Split into blocks then wrap in clingfilm and rest in the fridge for 12 hours.

For the Pumpkin Tart:

1. Spray your glass bowl/base with oil and rollout your sweet pastry to 3mm thickness.
2. Blind bake the pastry case for 15 minutes at 160 degrees – or until cooked.
3. Mix the eggs with the sugar.
4. Boil the cream with the pumpkin puree and cinnamon.
5. Add this mixture to the eggs and sugar and mix well with a whisk.
6. Pour into the pastry case and cook for 20 minutes at 120 degrees.
7. Rest in Fridge.