3 pumpkin dishes - the best recipes Jamie Oliver Bashny.Net

Pumpkin salad in Asian style

Recipe for salad from pulp in Asian Stilenado:
2 little pumpkins
olive-oil
coriander
dried chili peppers (whole)
0.5 tsp cinnamon

duck
Any spices and herbs to your taste
salt, pepper to taste

Refueling:
2 limes
olive-oil
1 tsp sesame oil
1 tbsp soy sauce
1 tsp cane sugar
chili
garlic
4-5 feathers of green onions
cilantro
peppermint

How to cook:

1. Rub the duck with spices and herbs, salt, pepper and send to the heated oven for 2 hours.

2. Cut pumpkins, peel from seeds (do not throw away seeds in any case), wash, cut into small slices. Spray the pumpkin in a form with high sides, salt and pepper, spray with olive oil (Jamie does not recommend getting involved in oil).

3. Grind in the mortar seeds of coriander, chili peppers, add cinnamon, mix and rub spices into pumpkin lobules.

4. Baking at a temperature of 180 ° C for 45 minutes (if the oven allows, it is better to bake the pumpkin in parallel with the duck).

5. Pumpkin seeds roast in a dry hot pan.

6. To dress in a small bowl, squeeze the juice from the limes, pour the same amount of olive oil, then sesame oil, soy sauce, add cane sugar, rub a little fresh chili and garlic slider on a fine grater, cut a pair of green onion feathers and a third of cilantro, tear the leaves of mint. Stir it up.

7. Separate duck meat from bones, put in a deep bowl. Sprinkle with pumpkin seeds, lay out pumpkin, sprinkle with the remaining finely chopped herbs: mint, cilantro and green onions.

8. Water with a gas station, mix, lay out on a serving plate, once again decorate with mint, coriander and green onions.

Pumpkin soup with cheese croutons

The recipe for cheese soup with cheese greekaminado:
pumpkin of any variety with a dense pulp weighing slightly more than 3 kg
2 celery stems
2 red bulbs
olive-oil
2 carrots
2 cloves of garlic
rosemary
2l chicken broth
salt, pepper to taste

Greens:
chiabatta
olive-oil
sagebund
hard-cheese

How to cook:

1. Peel the pumpkin from seeds and cut in small cubes, celery and onions - large. 2. In the pressure cooker pour olive oil, put onions and celery, put on the stove. Roast for a few minutes. If you do not have a pressure cooker, no problem, all the same will be perfectly prepared in an ordinary large pan, just you will need a little more time.

3. Add sliced carrots, chopped garlic and rosemary leaves. Sprinkle and pepper. How to shake the pan and put it on fire again. Put the pumpkin and pour chicken broth. If you cook in a pressure cooker, cook for 10 minutes. If you have an ordinary pan, cook the soup under the lid for 40 minutes.

4. In the meantime, we will make delicious croutons with cheese in Italian style. Cut the chiabatta or baguette into thin slices. Heat the olive oil in a pan, put the sage leaves in the oil and roast thoroughly for 40 seconds, lay out the sage on a paper towel to get rid of excess fat. Dip each piece of bread in the remaining butter. Grate hard cheese on the bread and gently press it so that the cheese is tightly held on each piece. Roast on both sides in a clean dry pan for a minute.

5. Ready soup to whip with a submersible blender, the mass should become silky. Be sure to try whether there is enough salt and pepper, if not, salt/perchit and beat again.

6. In a deep cup, lay out 2 toasts, pour soup, decorate with toasted sage, sprinkle with olive oil.

Pumpkin muffins

Recipe for turkey cakes:
(for 12 cupcakes)
1 small-sized muscat pumpkin (you will need 400 g of pumpkin with a thin delicate skin)
400g cane sugar
4 eggs
pinch
300g flour
2 tsp baking powder slide
1 tsp cinnamon
handful
175 ml extra virgin olive oil

Cream:
1 clementine (can be replaced with a small orange or tangerine)
1 lemon
Sour cream (amount at your discretion)
vanilla
2 tbsp powdered sugar
dried lavender flowers - if desired

How to cook:

1. Pumpkin cut in slices and with the help of a blender or a food processor turn into puree. Add all the other ingredients in the specified sequence and beat again.

2. Decompose the mixture into forms by 3/4. Bake in a heated to 180 ° C oven for 20 minutes.

3. For the cream, remove the peel from clementine and lemon, squeeze the juice from half the lemon, add sour cream, vanilla seeds and powdered sugar. Stir thoroughly.

4. Put the cream on completely cooled cupcakes, if desired, rub more clementine peels and decorate lavender flowers.

Source: domashniy.ru/