Professional Recipes For Amateur Cooks

Press, Volume CXI, Issue 32663, 20 July 1971, Page 5

Professional Recipes For Amateur Cooks

Many dishes with pumpkin and marrow

(By

CELIA TIMMS)

Pumpkin is a surprisingly versatile vegetable. After all not many of our vegetables can be used successfully as a basis for soup, roasted or boiled as an accompaniment to meat, sweets (hot or cold), preserves, cake, and scones. Another vine-growing vegetable—the marrow—which I regard as first cousin to the pumpkin (probably erroneously) is also useful—vegetable, preserve and jam and main dish—so it must run in the family. Here are some recipes I have selected to prove my point.

Pumpkin Soup

For 6 you will need:— 2; cups cooked mashed pumpkin 3 rashers of bacon 1 pint chicken stock 1} teaspoons salt 1 teaspoon brown sugar Pinch of nutmeg and thyme i cup cream or unsweetened evaporated milk 1 onion Method: After removing rind from the bacon cut in small pieces and fry; add grated onion and cook until

onion is clear, removing bacon before it becomes crisp. Mash the pumpkin and press through a sieve. Combine all ingredients except the cream. If chicken stock is not available it can be made using powdered stock or cube and dissolved in 1 cupful hot water and 1 cupful milk. Simmer all together for 15 minutes; immediately before serving add cream and taste for seasoning. Garnish with finely chopped parsley, sprinkled on each bowlful.

Pumpkin Scones

You will need: 3 large cups plain flour H teaspoonfuls baking powder 2 tablespoons sugar 4oz butter 1 cup mashed pumpkin 1 teaspoon salt i cup milk 1 egg Method: Beat the butter and sugar to a cream, add

egg and beat again until blended and mixture is light. Add the pumpkin pressed through a sieve. Sieve flour, salt and baking powder and add to mixture alternately with milk. Lightly knead to a soft dough. Cut with cutter or sharp knife and glaze with a little milk. Bake at, 425 for 10 minutes.

Pumpkin baked in the shell

Pumpkin can also be cooked in its shell. The grey skinned pumpkin with the deep orange coloured flesh is better for this dish and it is most dramatic if served on a buffet table. For Pumpkin baked in the shell you will need: 1 small young pumpkin 2 eggs Half cup sugar 4 cup sour cream 1 teaspoon cinnamon 1 teaspoon grated lemon rind 4 cup chopped raisins 1 cup cooked rice 1 ounce butter Method: Cut round soft from the top of the pumpkin and through this care-

fully remove the pith and seeds, then scoop out the flesh and chop into dice. Beat egg yolks w’ith the sugar, add sour cream (which can be soured by the addition of vinegar or lemon juice), cinnamon, lemon rind, chopped raisins and pumpkin, rice and melted butter. Beat eggwhites until stiff and fold into the well blended ingredients. Fill the shell with this and cover the top opening with a saucer. Bake at 350 for l-lj hours, dependent upon size of pumpkin but be careful not to overcook or the shell will collapse. It should be soft enough to penetrate with a skewer. Serve warm with sweetened cream.

Vegetable Marrow Conserve

This conserve can prove a welcome addition to the pantry shelf. It is very similar to Melon and Lemon or Melon and Ginger Jam and for those who have difficulty in obtaining a pie melon, can successfully replace it. To make about 12 Jars you need: 61b vegetable marrow 61b sugar

2ozs ground ginger Rind and juice of 'four large lemons Dice the marrow after peeling and seeding (about i inch). Pare off lemon rind with a vegetable peeler, or grate it. Combine all with the strained lemon juice and simmer slowly until marrow is clear without stirring. Test for setting. Bottle and seal.

Pumpkin honey

Pumpkin Honey can be used instead of lemon honey as a filling for cakes or tarts. It is considerably more economical and is enjoyed by those who like pumpkin. This is also useful as a gift for a sick friend or an elderly friend or relative. To make approximately the equivalent of three cupfuls. You will need: lib pumpkin (without skin or seeds) 11b sugar j teaspoon salt 2 lemons 2oz butter

Method: Cook pumpkin in very little salted water until just soft. Drain well and dry out before mashing. Add sugar, butter, the juice and as much flesh of the lemons as possible. Boil together for one hour. Bottle and seal.

Baked Stuffed Marrow

Baked stuffed marrow makes an excellent main dish and is yet another method of using minced steak. Choose a whole marrow of the size required for your needs or failing that a portion of a larger marrow can be used quite well. For four you will need: 21b marrow lib minced steak 1 large onion 1 cupful fresh breadcrumbs Pinch of oregano Pinch of thyme 2 tomatoes (fresh or canned OR 2 tablespoons tomato puree) Salt Pepper Brown sugar Butter Method: Grate onion and saute in a little butter until clear, add the minced steak and cook over fairly high heat until beginning to brown. Add the herbs and a dessertspoon brown sugar. Skin tomatoes and chop roughly and add these and continue cooking over lowered heat until mixture is fairly dry. Taste for seasoning. Remove seeds and soft centre from the marrow and peel, leaving stripes of peel about two

inches apart. Stand prepared marrow on end, sprinkle the hollowed centre and outside lightly with salt and fill with the meat mixture to which has been added the breadcrumbs. A crust cut to fit can be placed at each end to prevent the stuffing falling out during cooking. Lightly spread marrow with butter and place in baking dish with two tablespoons cold water and bake at 350 for about one hour or until when tested with a fork the vegetable is cooked. Do not overcook however, it should remain firm when sliced to serve.

Marrow-onion casserole

This can be served as a vegetarian luncheon dish or as an accompaniment to a grill. For six you need: 1 young marrow (about' lilbs) lib onions Grated cheese Fresh breadcrumbs Butter

Method: Grease an ovenproof dish and fill with alternate layers of cubed marrow, grated onion, cheese, breadcrumbs. Dot each breadcrumb layer with butter and season the marrow and onion with salt and pepper. Finish with a layer of breadcrumbs, dot this with butter and bake at 350 for 30-35 minutes.