Maple Roasted Pumpkin
Ingredients
Roasted Pumpkin
- 2 x buttercup pumpkin
- brown sugar
- salt
- butter
- maple syrup
Watercress emulsion
- 70g cress
- 15 ml vinegar
- 10g whole grain mustard
- 15 ml lemon juice
- 100ml grape seed oil
Butternut purée
- 2 x butternut pumpkin
- 200g butter
- 400ml cream
To Finish
- 500g cavalo nero
- 100g of toasted hazelnuts
Method
Roasted Pumpkin
Peel and deseed pumpkin. Cut into wedges season with brown sugar, salt, butter and drizzle with maple syrup. Cover with tin foil and steam for ten minutes in the oven at 180°C. Remove the foil and roast till golden.
Watercress emulsion
Place cress, vinegar, mustard in blender, slowly emulsify with oil until combined season with lemon and salt.
Butternut purée
Peel and deseed butternut, thinly slice place in a deep oven tray dice butter and scatter over pumpkin season and cover with tin foil cook on 180°C until pumpkin is cooked through approximately 25 minutes.
Once cooked place in a pot with cream bring to boil stirring occasionally, add to thermo set to 80°C and 8 minutes on top speed to ensure purée is smooth, correct seasoning.
To Finish
To finish steam the cavalo nero with a nob of butter and pinch of chopped rosemary. Set aside.
To plate
Place a few spoons of the puree around the plate. Place the roasted pumpkin on top in piles. Sprinkle the cavalo nero around the plate then sprinkle the toasted nuts. With a spoon drizzle the emulsion around the plate to freshen up the dish.
John Hawkesby’s wine match
Pinot Gris
Villa Maria Private Bin East Coast 2012
