Rustic NZ Gruyere and Pumpkin Pie
Serves 4-6
Kathy Paterson was inspired by a recipe from TheGuardian. com food writer Anna Jones but added her own twist using NZ cheese and making a couple of tweaks. This is the perfect dish to make the most of the autumn pumpkin harvest. • • • •
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Processing, required
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IgG
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feeds
Whole colostrum products provide a valuable source of nutrients, in particular fat – which provides a highly digestible and readily available source of energy for the young ruminant. These products also contain non-nutritive (growth) factors which support early growth and gut development as well as the establishment of the microbial population in the gut. A whole colostrum replacer is high fat and high in IgG. Many colostrum powders sacrifice fat for a high IgG content, or viceversa. In some processes, they ‘de-fat’ the product to increase the IgG concentration. In taking out the fats, an important energy source for the newborn is gone. Other products are ultra-filtrated to achieve higher IgG concentration. While this helps to ensure a high intake of IgG, the ultra-filtration process can remove many of the important hormones and other growth factors usually found in colostrum. In the case of low IgG products (with high fat content), you must feed considerably more colostrum to achieve passive transfer of immunity (10g of IgG/kid or lamb, or 100g IgG/calf). AgriVantage’s Launchpad18 is a whole colostrum replacer.
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1 tbsp olive oil 25g unsalted butter 1 onion, thinly sliced 450g pumpkin, peeled and cut into 15mm cubes 1 tsp coconut or light brown sugar 2 tsp balsamic vinegar 3 eggs, lightly beaten, 1 is for brushing Salt and freshly ground black pepper
• 120g NZ gruyere, grated • 25g NZ cheddar, freshly grated • A small bunch of sage leaves, fried For the pasty • 300g flour • 30g NZ edam, grated • 150g unsalted butter, chilled, chopped
For the pastry, put the flour, edam and butter in a food processor with a pinch of salt. Process until the mixture resembles fine crumbs. Add 80ml chilled water and process until the mixture comes together to form a smooth ball. Wrap in cling film and chill for 30 minutes. Meanwhile, make the filling. Fry the onion in the oil and butter over a low heat for 5 mins, or until soft. Add the cubes of pumpkin and cook, stirring occasionally, for 2-3 mins. Add about 125ml water and bring to a simmer. Cover, return the heat to low and cook for 20 mins, or until the pumpkin is soft. Stir in the sugar and balsamic vinegar, then allow to cool. Preheat the oven to 200°C. Line a large baking tray with baking paper. Roll out your pastry on a lightly floured board into a 30cm disc and put this on the prepared baking tray. Put the cooled pumpkin mixture in a large bowl and mash it roughly, leaving a few bigger pieces for texture. Add 2 beaten eggs and season well with salt and black pepper, then stir in half the gruyere. Sprinkle the remaining gruyere over the pastry, leaving a 2cm border. Fill the centre of the pastry with the pumpkin mixture, then fold over the 2cm border and roughly pleat. Brush the pastry edge with the remaining beaten egg and sprinkle with cheddar. Bake for 30 minutes or until golden and cooked through. Serve the pie warm, garnished with fried sage leaves, if using.
Find more recipes on the Cheese Lovers NZ website.
Made from first milking colostrum, it is frozen, transported, thawed and spray dried. Proprietary processing methodology ensures that, although the colostrum is pasteurised, key colostral components are maintained. Containing a minimum of 18% fat and 18% IgG, Launchpad18 is balanced, high energy and will help achieve successful passive transfer. One 200mL feed of reconstituted Launchpad18 (or 2 x 100mL feeds) will ensure a lamb or kid receives 10.8g IgG in the first 12 hours of life. When it comes to colostrum replacers, your decision is an important one – you only get one chance to start an animal off well. Article supplied by AgriVantage Goat & Sheep Milk NZ - Issue 7 | June 2022
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