Six ways of eating pumpkin

Press, 22 September 1980, Page 12

Six ways of eating pumpkin

COOKING with

Celia Timms

These dishes are for the golden-pumpkin eaters. For those. of us who are, there is something almost magical about the pumpkin. Can it be a lingering memory of Cinderella in her pumpkin coach? Being practical, perhaps it’s just that unique, nutty flavour that delights us, and the colour.

The following recipes provide six ways of eating pumpkin, all of which I enjoy and I hope you will. Soup; a savoury baked casserole; a pie which is probably already a favourite in many households; fritters, which I think will be new; and scones and a cake.

PUMPKIN SOUP There are several methods of making this excellent soup, but I prefer the following one in which the bacon seen. • to improve the flavour of pumpkin. For six servings you need: Ikg pumpkin 3 rashers bacon 1| pints chicken stock 1 teaspoon salt, or to taste 1 teaspoon brown sugar small pinch thyme and nutmeg i cup evaporated milk or cream 1 onion

Method: Peel and seed pumpkin, cut up and cook in the chicken broth which can be made from stock cubes if stock is not available in which case be careful with the salt content. Remove rind from bacon; cut very small and fry in its own fat removing from pan before it becomes crisp. Chop onion small and fry in the remaining bacon fat. until soft but uncoloured and add to pumpkin and stock. When pumpkin is soft, press contents of pan through sieve or blend to a puree in electric blender. Return to pan, add bacon, sugar, thyme and nutmeg and taste for seasoning of salt. Reheat and simmer for 10 - 15 minutes. Just before serving add evaporated milk or cream. Garnish each bowl with a sprinkling of finely chopped parsley.

SAVOURY PUMPKIN CASSEROLE This baked casserole provides an enjoyable method for using up the left-overs from a roast of either beef or mutton. It is topped with lightly browned sliced pumpkin. To serve four you need: 450 g pumpkin A. 2 cups minced or finely chopped cooked meat 2 eggs 1 cup evaporated milk or milk 4 tablespoons sour cream 2 tablespoons grated cheese 2 tablespoons flour Salt and pepper Chopped parsley Method: Peel the pumpkin and cut in thin slices.

Sprinkle with salt and toss slices in four and brown quickly in hot butter or oil. Put meat in base of greased ovenproof dish and cover with lightly browned pumpkin slices. Beat eggs with evaporated milk, add sour cream and? a seasoning of salt and pepper. Pour over; : sprinkle with the

grated cheese and a light sprinkling of salt and pepper. Bake uncovered at 350 F for 30-40 minutes. Sprinkle with chopped parsley before serving.

PUMPKIN PIE This recipe is an authentic American one where this delicious dessert pie originated. There is something quite unique in the flavour. The pumpkin should be well-colour-and is better if steamed, but if boiled, cook in as little water as possible and ensure that it is well dried before mashing. For an 8 - 9in pie you will need:

cups mashed cooked pumpkin 3 eggs; lj cups evaporated milk Two-thirds cup brown sugar J teaspoon each of salt and ground ginger 1 teaspoon each of nutmeg and cinnamon 2 tablespoons blanched almonds Redcurrant jelly 225 g flaky pastry or short crust 4 tablespoons icing sugar i teaspoon cream of tartar

Method; Line pie plate with thinly rolled pastry; prick base with fork and brush with melted redcurrant jelly; sprinkle with chopped almonds and about 2 tablespoons melted butter. Beat well 2 egg-yolks and 1 whole egg and the sugar. Add evaporated milk and beat again. Mix in the pumpkin which should be pressed through a sieve, the spices and salt. Blend well and carefully spoon into the prepared pie plate. Bake at 400 F for 10 minutes; reduce heat to 350 F and continue to cook for 25 - 30 minutes or until filling has, set and a knife in-

serted in centre comes out clean. When pie is almost cold cover with meringue made from the egg-whites beaten with the icing sugar and cream of tartar. Pile up meringue which can be sprinkled with thinly sliced k -. crystallised ginger. Put into a 425 F oven until ' meringue is lightly coloured. Serve warm or cold but do not chill.

PUMPKIN FRITTERS These are the result of my long-standing addiction to pumpkin and I find them an enjoyable and quickly made dessert. However, a word of warning. They tend to brown very readily therefore care must be taken when frying them and it is for this reason I recommend topping them with sugar rather than including it in the mixture as this could cause them to burn even more easily. To make about twelve fritters you will need:

2 cups dry cooked mashed pumpkin 4 tablespoons flour, approximately 1 teaspoon baking powder 2 eggs Sait to taste Brown suger; cinnamon Method; Press the cooked pumpkin through sieve or mash thoroughly and combine with. flour, baking powder and salt to

taste. The amount of flour used is dependent on the dryness of the pumpkin but there should be enough to thicken pumpkin. Add well-beaten eggs, which should make a rather soft mixture of dropping consistency. Drop spoonfuls into hot butter and fry on both sides until browned and lightly risen. Sprinkle rather thickly with equal parts of brown sugar and cinnamon (or to taste) and serve with sliced lemon.

PUMPKIN SCONES Served hot and buttered with morning tea these scones should please all

who are lucky enough to eat them. They can be reheated if enclosed in foil. To make about two dozen you will need: 3 cups flour; salt 2 teaspoons baking powder 2 tablespoons sugar 75 g butter 1 cup mashed cooked pumpkin 1 egg i cup milk, or more Method: Beat butter and sugar to a cream, add the egg and continue beating until the mixture is light and fluffy. Add cooked pumpkin pressed through a sieve. Sieve flour -with about a teaspoon of salt and baking powder and add alternatively with enough milk to make a soft dough. Blend well and turn out on lightly floured surface. Roll out lightly and cut with cutter or sharp knife; glaze with a little milk.. Bake at 425 F for 10 minutes.

PUMPKIN CAKE

This recipe is yet another result of my liking for the flavour of pumpkin pie with its spices. To make the colour deeper. and the mixing easier I used an orange cake mix, added raisins and walnuts — and of course, pumpkin — and I think it is a success; I hope you do. I cook it in a ring tin and glaze it with an orangeflavoured icing. You need: 1 packet orange cake mix 1 teaspoon cinnamon 1 teaspoon each of ground ginger and mace 2 eggs — 1 cup mashed cooked pumpkin Ji cups chopped raisins | cup chopped walnuts Method: Empty the cake mix into a bowl and add cinnamon, ginger and mace. Add eggs, pumpkin and a THIRD of a cup LESS water than instructed on the cake-mix packet. Mix according to packet

directions. Stir in the raisins and walnuts. Pour into a well greased ■ and floured tin and bake at 350 F for 50 - 60 minutes before turning out -on rack.

NOTE: Because of the texture of this mixture do not cut until quite cold and then use a sharp thinbladed knife in a sawing motion. It might be necessary to dip knife in? hot water between slices.