Pumpkin as vegetable or dessert

Press, 22 May 1978, Page 12

Pumpkin as vegetable or dessert

FOOD AND RECIPES

By

Celia Timms

In my household, pumpkin is received with enthusiasm whenever and I however it is presented as a vegetable, in savoury dishes and as a dessert. Here are some of the ways in which I serve it. PUMPKIN SOUP Pumpkin Soup, as with all soups, needs a stock base. This should be chicken but mutton stock can be used or chicken stock cubes. In this recipe I add potatoes, onions and beans but these can be j omitted using only pump- ! kin in the quantity of the 1 combined vegetables with

the addition of a rasher or two of bacon. Serves six. You will need:— 450 g pumpkin, peeled and saede 225 g potatoes, peeled and chopped 1 onion 125 g broad beans, fresh or frozen 50g butter 2 cups milk 2 cups hot stock i cup cream or evaporated milk Salt and cayenne Chonped parsle_> Method: Dice pumpkin a.,ci potatoes: chop onion and fry in half the butter until soft but not coloured, add the dice' 1 pumpkin and potatoe, beans and milk. Bring to boil and simmer for about 45 minutes. stiring occasionally to prevent sticking. Strain or buzz in blender, return to pan and season to taste with salt and cayenne (a few grains). Add hot stock and remaining butter and bring slowly to boil. Just before serving stir in cream and a little chopped parsley. SAUSAGES IN DISGUISE Sausages in Disguise are coated with a mixture of mashed pumpkin and potato, tossed in egg and breadcrumbs and fried. Serves six. You will need:— 8-10 thin type sausages 2 cups mashed pumpkin H cups mashed potato 3 tablespoons grated onion I tablespoon chopped | arsley Beaten egg Salt and pepper Flour Dry breadcrumbs Oil for frying Method. Cover sausages with cold water in pan

and bring to boil; cool and remove skins. Combine pumpkin and potato with onion and parsley adding salt and pepper to taste. Coat each sausage with this then toss in flour. Dip in beaten egg. then in breadcrumbs. Leave to stand for a little time if possible to set. Fry in hot oil or butter until lightly browned. SAVOURY PIE Savoury Pumpkin Pie is a good way to use left over cold meat or chicken. Serves four.

You will need:— 225 g pumpkin 1 small onion U-2 cups minced beef, mutton, lamb or chicken 2 eggs 4 tablespoons sour cream I tablespoon grated cheese 1 tablespoon butter 1 tablespoon flour Salt and pepper Chopped parsley Method: Peel pumpkin and slice thinkly, sprinkle with salt and toss in flour then brown quickly in hot butter. Grate or finely chop or mince onion and blend with meat and place in base of greased ovenproof dish. Top with pumpkin. Beat eggs with sour cream, . season to taste and pour over. Sprinkle with grated cheese and cook uncovered at 350 until golden

brown. Sprinkle with chopped parsley before serving. PUMPKIN IN SHELL Pumpkin baked in its shell is a dramatic way of serving it as a vegetable, especially on a buffet. You need the grey-skinned, orange-fleshed pumpkin and choose a small one about 1.5 to 2kg. You will also need: — Butter Brown sugar Salt Cinnamon Milk or evaporated milk or cream Method: After washing skin well place on a rack in a shallow baking dish with a little water in bottom and bake at 350 until skin can be pierced with a skewer H to 2 hours. Remove from oven and when cool enough to handle, cut off top and scoop out the seeds. Scoop remaining pulp into a basin, leaving some at the • base of the sheL. Notch around top edge with a sharp knife or scissors. Mash pulp well and for each cup of pulp beat in I tablespoon butter, 1 teaspoon brown sugar, | teaspoon salt, a small pinch of cinnamin and add milk or cream if very dry. Pile back into shell, wrap in foil and chill. Note: This part of the preparation is better done the day before. Place foil-wrapped pumpkin in a 325 oven for about an hour. Remove foil and transfer pumpkin to serving dish. PUMPKIN PIE American Pumpkin Pie has become so popular that I feel it unnecessary to include the following recipe, but maybe some home cooks will be inter-

ested in it. Makes an 8 to 9 in pie. You will need: — 1J cups cooked, mashed pumpkin 3 eggs Two thirds cup brown sugar Ij cups light cream or evaporated milk | teaspoon each of salt and ground ginger 1 teaspoon each of nutmeg and cinnamon 3 teaspoons each of nutmeg and cinnamon 3 tablespoons blanched almonds Red currant jelly; crystallised ginger Short crust or flaky pastry 4 tablespoons icing sugar i teaspooon cream of tartar Method: Choose a dry, orange coloured pumpkin and after peeling and cutting into pieces, steam it or if this is not convenient, boil in only a little salted water and ensure that it is well dried out before mashing. Line pie plate with thinly rolled pastry, prick base well with fork and brush with melted red-currant jelly. Sprinkle over the chopped almonds and then about 2 tablespoons of melted butter. Set aside. Beat 2 egg yolks with one whole egg and the sugar; add cream and beat well again. After mashing pumpkin, press through a sieve to ensure there are no lumps and beat into the custard mixture together with salt and spices. Pour into the prepared pie plate and bake at 400 for 10 minutes. Reduce heat to 350 and continue to cook for 25 to 30 minutes or until filling is set and lightly browned. When cooled, cover with me-

ringue made from 2 eggwhites, 4 tablespoons icing sugar and {- teaspoon of cream of tartar. Sprinkle with sliced crystallised ginger and bake at 400 for 5 minutes; reduce heat to 300 and leave in oven until meringue is set and lightly coloured. Serve the pie warm, not hot or chilled. PUMPKIN PUDDING Perhaps not so well known but equally as good, Pumpkin Pudding may be preferred by those who do not eat pastry. It is served chilled. Enough for 5-6 servings. You will need: 2 cups cooked mashed pumpkin | cup brown sugar 1 tablespoon treacle or golden syrup 1 teaspoon cinnamon | teaspoon nutmeg i teaspoon salt 1 tablespoon melted butter 3 eggs 2 cups cream or evaporated milk 1 tablespoon brandy or vanilla essence Additional I cup castor sugar Method: Put pumpkin through a sieve and blend with brown sugar, treacle, spices, melted butter, brandy, well beaten eggs and cream. Put castor sugar into ovenproof dish and place over heat or under grill to caramelise, tilting dish so that the caramel will spread evenly over base. Pour the pumpkin mixture into prepared dish and stand in pan of water and bake at 350 until set — 45 to 50 minutes. Turn out while hot, otherwise the caramel will set. Chill well.