Baharat spiced pumpkin, pepita butter, pickled mushrooms and pumpkin skin jam
Ingredients
Roast Pumpkin
• 800g pumpkin, peeled and cut into large wedges SEE NOTE 1
• 2 tbsp olive oil
• 1 tbsp Baharat spice blend
• 1 tsp salt
Pepita Butter
• 150g roasted pepitas (pumpkin seeds) SEE NOTE 2
• 1 tsp white wine vinegar
• 1 tbsp olive oil
• 2–4 tbsp boiling water
• Salt, to taste
• Sugar, to taste
Pickled Oyster Mushrooms
• 200g oyster mushrooms, roughly torn
• 80ml red wine vinegar
• 80ml white wine vinegar
• 1 tbsp sugar
• 1 tbsp salt
Pumpkin Skin Jam
• Skins from the pumpkin
• 1 small shallot, finely diced
• 1 garlic clove, finely diced
• 2 tbsp confit pumpkin oil SEE NOTE 3
• 1 tsp Aleppo pepper (or chilli flakes)
To Finish
• 50g cooked Dirt(y) Inc. yellow peas
• Small handful red elk lettuce
• 2 tbsp roasted pepita seeds
NOTE 1 – Set aside peel separately. Scoop out the flesh and seeds and set aside.
NOTE 2 – Pumpkin seeds are roasted in the oven 160°C for 10 minutes until golden.
NOTE 3 – Combine all leftover pumpkin insides, flesh and seeds in a large pot. Cover with “same amount of vegetable oil to pumpkin” cook on low for 1 hour. Strain through an oil filter.
Method
Roast the Pumpkin
1. Preheat oven to 200°C.
2. Toss pumpkin wedges with olive oil, baharat and salt.
3. Spread on a baking tray and roast for 30–40 minutes until tender and caramelised.
NOTE – Alternatively, pumpkin wedges can be steamed and lightly grilled.
Make the Pepita Butter
1. Place hot roasted pepitas in a Thermomix and blend until they begin to form a creamy paste.
2. Add vinegar and olive oil.
3. Blend again, adding boiling water a little at a time until smooth and spreadable.
4. Season with salt and sugar to taste.
NOTE – Ensure that you are tasting and adding additional seasoning as required.
Pickle the Mushrooms
1. Place mushrooms in a heatproof bowl.
2. Bring the vinegars, sugar and salt to a simmer.
3. Pour over the mushrooms.
4. Allow to cool, then refrigerate for at least 2 hours (overnight is even better).
Make the Pumpkin Skin Jam
1. Finely chop or pulse the pumpkin skins in a food processor until they resemble coarse crumbs.
2. Heat confit pumpkin oil in a saucepan over low heat.
3. Add shallot, garlic and pumpkin skins.
4. Cook gently for 15–20 minutes, stirring occasionally, until soft and translucent.
5. Stir in Aleppo pepper.
6. Cook for another 5 minutes and season to taste.
Cook the Yellow Peas
1. Soak overnight in cold water.
2. Simmer in plenty of water for 20–30 minutes until tender but still holding their shape (al dente).
3. Drain and cool.
TO SERVE
1. Spread a large spoonful of pepita butter onto each plate.
2. Arrange roasted pumpkin wedges on top.
3. Sauté pumpkin skin jam, pickled mushrooms, cooked yellow split peas and roasted pumpkin seeds in a pan.
4. Spoon this generously over each pumpkin wedge.
5. Finish with red elk leave and a drizzle of olive oil.
A beautiful autumn-style dish that uses as much of the pumpkin as possible and showcases sweet, smoky, tangy and savoury flavours in every bite.
Thanks to Zak Needham and Harvest Kitchen for this recipe.
www.harvest-kitchen.com.au
08 7523 3950