Pumpkin

RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Pumpkin, Spinach and Ricotta CannellonI

This quirky looking dish uses the pumpkin as cannelloni tubes which means it’s gluten free. To get the thin strips of pumpkin, I used a mandoline (The Gilded Edge in Mount Maunganui have a great range) , but be warned, mandolines are the cause of some pretty ugly accidents. I have found a good quality speed peeler can also do the job, if not quite as fast as the mandoline.

The type of pumpkin you use is also crucial! A butternut is by far the easiest. Once you have mastered cutting thin strips of pumpkin, use them to replace the pasta in your next lasagne.

1 onion, finely chopped

2 cloves garlic, chopped

1 tbsp extra virgin olive oil

150g fresh spinach, chopped

500g ricotta¼ cup feta

¼ cup Parmesan

1 egg

1 butternut pumpkin, peeled but kept whole

2 cups of passata

Sauté the onion and garlic in the olive oil until the onion is soft and translucent. Add the spinach and cook until this has wilted. Take off the heat and allow to cool before mixing in the ricotta, feta, Parmesan and egg.

Pour the passata in the base of a deep (approx. 2 litre) baking dish.

Using the mandoline (or vege peeler) peel strips of pumpkin. Place a spoonful of the ricotta mix on each strip, roll up and then place these in the tomato sauce-lined baking dish. The first couple are the hardest as each new one helps support the other and keeps them from unfolding. If you have managed to slice wide strips you can either fill these and place them in the dish like traditional cannelloni tubes or if you want the look of them all facing upwards slice these strips in half lengthways. You want your tubes to just reach the top of the baking dish.

When the dish is full, bake in a moderate oven for about 25–35 minutes. The ricotta filling should be firm, pumpkin cooked and tomato sauce bubbling.

Serve with a little extra shaved Parmesan cheese.

PUMPKIN LAKSA

As the nights get a little cooler, a spicy aromatic laksa packed with vegetables and noodles is the perfect midweek meal. Make your own spice paste and have it in the freezer to use when the mood takes you or cheat by having a store-bought jar on hand.

LAKSA PASTE

3–6 fresh chillies (depending on how spicy you like it)

1 tsp ground coriander

1 shallot, peeled and roughly chopped

2 stalks of lemongrass (white part only)

3cm piece galangal*, peeled and roughly chopped

¼ cup raw cashew nuts

2 cloves garlic

2 tsp shrimp paste

2 tbsp peanut oil

Place all the ingredients, except the oil, in a mortar and pestle and pound away. Once a paste begins to form, slowly incorporate the oil. If you don’t have a mortar and pestle, you can put everything in a food processor to do this, but I find the mortar and pestle results in a better texture (while also a great way for me to vent any frustrations).

Refrigerate in an airtight container for up to 1 week or freeze in easy to use portions for several months.

*If you can’t find fresh galangal fresh ginger can be used. I found both frozen galangal and lemongrass at my local Asian supermarket, a great place to get the shrimp paste too.

LAKSA

1 tbsp oil

2 tbsp laksa paste

2 cups chicken or vegetable stock (I used Restore’s Cheeky Chicken bone broth - available at Vetro Tauranga and Huckleberry Mount Maunganui)

350–400g pumpkin, peeled + cut into cubes (about 3 cups cubed)

1 tbsp peanut butter

2 tbsp soy sauce

1 tbsp fish sauce

1 400ml tin coconut milk

250g fresh noodles

veg – I love using broccolini, diced zucchini, bok choy, green beans…

1 lime

In a large pot or wok heat the oil. Add the paste and fry, stirring constantly, for 2–3 minutes to release all the flavour and aromas.

Add the pumpkin then pour in the stock. Simmer gently for approx. 15 minutes or until the pumpkin is just soft.

Carefully place half the soup in a blender and puree then return it to the pot with the remaining soup. Add in the peanut butter, soy and fish sauce along with the coconut milk and bring back to a simmer.

Stir in the veges and continue to simmer on low until these are cooked to your liking. Finally add in the noodles. When the noodles are heated through, give it a squeeze of lime then check and adjust the seasoning.

MISO ROAST PUMPKIN

My miso marinated pumpkin makes a great base for a salad, just add baby spinach, roasted broccoli and lentils. Or serve it on a bed of brown rice or quinoa with or without a piece of salmon or chicken for a complete meal.

Costa Nova plate from Gilded Edge, Mount Maunganui

¼ cup sweet chilli sauce

2 tbsp white miso (we used the Nelson-made miso from Urban Hippie, available at Vetro Tauranga)

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 tsp sesame oil

approx. 1 kg of your favourite pumpkin, peeled and chopped

2 tbsp sesame seeds

In a large bowl mix together the chilli sauce, miso, soy sauce, rice wine vinegar and sesame oil. Toss in the pumpkin and coat well with the marinade.

Lay the pumpkin out on an oven tray in a single layer, sprinkle with the sesame seeds and bake at 180°C for around 30 minutes. The cooking time will depend on the size of your pumpkin, so check after 15 minutes.

Serve with a minted yoghurt dressing, garnished with fresh chilli and coriander.