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Crispy Greek Chicken with Pumpkin Puree

Thursday, December 30, 2021

This is truly one of the great ways to cook chicken – the golden brown colour and crispiness of the chicken skin is just irresistible. I have used Greek gyros spice mix to marinate the chicken, but you can use any of your favourite spice blend. Any root vegetable puree is great with chicken--celeriac, sweet potato or parsnip, just experiement and enjoy!

	Pumpkin Puree
6 Chicken drumsticks, skin-on and boneless 2 tbsp Gyros spice 2 tbsp Olive oil 50 g Unsalted butter 1-2 tbsp Flat-leaf parsley, chopped	500 g Butternut pumpkin, peeled and cut into 2-3cm dice 1 tsp Sea salt 50 g Unsalted butter, diced 1 Small onion, finely diced Freshly ground black pepper

For the pumpkin puree, place the diced butternut in a saucepan and add cold water until it sits just below the top of the pumpkin. Add in half of the sea salt and simmer until soft, about 20 minutes. Drain any remaining water and set aside.
Meanwhile, heat 30 g of butter in a heavy-based saucepan over low heat. Add the onion and the remaining sea salt and saute until the onion is very soft, about 5 minutes. Add in the drained butternut pumpkin and cook for a further 2 minutes. Reserve some for the garnish if desired. Puree the rest in a food processor or blender. Stir in the remaining butter until completely melted. Taste and season with salt and pepper.
For the chicken, remove them from the refrigerator 1-hour before cooking. Season the chicken drumsticks with Gyros spice.
Heat the olive oil and the butter in a heavy-based skillet over a medium-high heat. Add the chicken drumsticks, skin side down, and cook for 5 minutes, or until the skin is nice and brown. Turn the chicken pieces over. Cover and reduce the heat to low and cook for 15 more minutes.
To serve, spoon the pumpkin puree onto serving plates, top with crispy chicken, chopped parsley and reserved pumpkin dices.

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Shingled Butternut Squash with Harissa and Pistachio Dukkah

Saturday, November 13, 2021

This shigled butternut squash recipe, adapted from Bon Appetit, leans a bit spicy, tangy and smoky thanks to the generous use of homemade harissa (jarred versions available at specialty stores or on amazon make a good substitute), a peppery, garlicky condiment orginally from Tunisia, mixed with olive oil, and apple cider vinegar. It’s incredibly simple to put together, flavourful, and it tastes yummy.

100 ml Olive oil
60-80 g Harissa
1 tbsp Apple cider vinegar
3 Small butternut squashes, peeled
Sea salt
1 tbsp Fresh parsley or arugula, chopped
3 tbsp Raw pistachios
2 tsp Sesame seeds
1 tsp Fennel seeds

Preheat oven to 190C/375F. Whisk together the olive oil, harissa, and apple cider vinegar in a large bowl to combine. Thinly slice butternut squashes crosswise on a mandoline 3mm/1/8inch thick.
Add to bowl with harissa mixture and toss to coat. Season well with salt. Arrange the squashes so they are standing upright in concentric circles in a large baking dish, packing tightly. Sprinkle the chopped parsley over.
Roast, brushing any accumulated harissa oil in dish onto squashes every 10–15 minutes, until soft and starting to brown on top, about 80 minutes.
Meanwhile, toss pistachios, sesame seeds, and fennel seeds on a small rimmed baking sheet. Toast alongside sweet potatoes until aromatic, about 5 minutes. Let cool, then chop coarsely. Set dukkah aside.
Remove butternut squash from oven and brush with accumulated harissa oil. Sprinkle with prepared pistachio dukkah.

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Pumpkin Bulgur Spelt Cake with Vanilla Icing

Thursday, November 04, 2021

Light and nutty bulgur adds a pleasant chewiness to this simple coconut syrup butter cake, that is loaded with coarsely grated pumpkin and walnuts. If you want to go nut-free, just leave out the walnuts and replace it with chopped dried dates or figs. The vanilla glaze is optional of course, but I think it adds a fancy festive touch with lemon thyme and pink peppercorns. You can use whatever seasonal touch you prefer.

Cake Batter	Vanilla Icing & Decoration
50 g Bulgur wheat 100 ml Boiling water 80 g Unsalted butter, melted 80 g Coconut syrup (maple syrup or honey) 80 g Castor sugar 2 Eggs, large Finely grated zest of 1 organic lemon 20 g Freshly squeezed lemon juice 100 g Hokkaido pumpkin, coarsely grated 125 g Walnuts, rougly chopped 200 g White spelt flour 3/4 tsp Baking soda 3/4 tsp Ground cardamom	30 ml Whole milk 200 g Icing sugar, sifted 1 tsp Vanilla paste (I use Dr. Oetker) 1/2 tsp Pink peppercorns Lemon thyme leaves

Place the bulgur in a saucepan. Pour in boiling water, then put the lid on. Set aside for 10 minutes. It should absorb all the water and have a slightly chewy texture.
Line the base of a round, 18cm springform cake tin with parchment paper and preheat the oven to 160C (fan-forced) / 320F.
Transfer the cooked burghul wheat to a mixing bowl with the melted butter, coconut syrup, sugar and eggs, then whisk everything together well. Stir in the lemon zest and juice, grated pumpkin and chopped walnuts.
Whisk togehter the spelt flour, baking soda and ground cardamom. Sift the mixture into the wet mixture and and mix until everything is combined.
Spoon the thick batter into the prepared baking tin and bake for about 50 minutes until a skewer comes out clean. Leave to cool in the tin before removing and icing.
For the icing, combine milk, sifted icing sugar and vanilla paste until smooth and spread over the cake. Garnish the cake with lemon thyme and pink peppercorns.

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Couscous with Lamb, Dates and Roasted Pumpkin

Sunday, October 24, 2021

This is an easy, nutrient-dense and delicious salad that's satisfying enough to have as a complete meal with protein, carbohydrate, fiber, and healthy fat and will fuel you for whatever comes your way. If you want to make this vegetarian, but still want to have some protein, swap chickpeas for ground lamb. This salad also combines, roasted pumpin, fresh herbs, dates, pomegranate to really elevate the flavour and texture.


600-800 g Organic Hokkaido pumpkin, cubed 3 tbsp Olive oil 1 tbsp Dijon whole grain mustard 2 Garlic cloves, chopped 1 tsp Sea salt 300 g Ground lamb 1 tbsp Moroccan spice blend Salt and black pepper to taste	150 g Couscous 350 ml Boiling water 30 g Flat parsley, chopped 10 g Coriander, chopped 100 g Dates, diced (or dried apricot) Pomegranate seeds Juice of 1 lemon

Preheat the oven to 200C/400F. Place cubed pumpkin in a baking tray. Add in olive oil, wholegrain mustard, salt and garlic. Toss everything together. Bake in the upper rack of hot oven for 40 minutes until tender and golden brown.
Dry the raw ground lamb on paper towels and let it come up to room temperature. Add the meat to a hot, lightly oiled cast-iron pan and spread it into an even layer. Once you see crisp edges, use a spatula to divide the patty and flip it in pieces. Brown the other side, then break into bits. Add Moroccan spice blend, salt and pepper. Stir to combine.
Meanwhile, add boiling water and 1/2 teaspoon salt to the couscous in a medium saucepan. Cover and set aside for 10 minutes.
Fluff the couscous with a fork. Add in browned ground lamb, chopped herbs, diced dates, pomegrante seeds and lemon juice. Toss everything together. Serve with roasted pumpkin.

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Pasta with Creamy Pumpkin Sauce

Tuesday, October 19, 2021

This easy, creamy pumpkin sauce tossed with your favorite pasta for a quick, warm, and comforting weeknight dinner. It's utterly delicious and perfect for Fall. I use Hokkaido pumpkin, but kabocha or butternut squash would do just great. Top with some bacon or walnuts if you like.

1 Small Hokkaido pumpkin, cubed (650g)
2 Garlic cloves
2-3 Thyme sprigs
2 tbsp Olive oil
Salt and freshly ground black pepper to taste
200 Pasta of your choice
240 ml Homemade broth
100 ml Cream / milk
1 tbsp White balsamic
1/2 tsp Cayenne
Large pinch of nutmeg
Large pinch of chilli flakes
1-2 tbsp Flat parsley, chopped
Parmigiano-Reggiano, to serve

Preheat the oven to 200C/400F. Combine cubed pumpkin, garlic cloves and thyme sprigs with olive oil in a bowl and season with salt and pepper. Spread out on a baking sheet. Bake until pumpkin is very soft and has browned slightly, about 25 minutes.
Cook pasta in a large saucepan of boiling, salted water, following packet directions, until al dente, about 8 minutes. Drain in a colander.
Reserve about 1/3 of cubed pumpkin. Place the remaining roasted pumpkin and garlic cloves in a saucepan together with homemade broth, cream, white balsamic and spices. Use an immersion blender process until the mixture is smooth and creamy. Add more broth or noodle water if mixture is too thick.
Stir the drained pasta and chopped parsley into the sauce. Divide the pasta in two plates. Shave some Parmesan over. Enjoy!

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Pumpkin and Fried Onion Scones

Saturday, October 16, 2021

Made with plain wheat flour, fresh homeamde butternut squash puree, and crisp fried onion, these simple tasty pumpkin scones are best served with butter, sour cream or chutney over a pot of tea. They are the perfect addition to every fall and holiday table and might be the best way to celebrate pumpkin season.

400 g Plain flour, sifted
15 g Baking powder
1/4 tsp Baking soda
1 tsp Sea salt
125 g Butter, chopped, at room temperature
220 g Pumpkin puree, cooled
80 ml Buttermilk, plus extra to glaze
2 tbsp Maple syrup
1 Small egg, lightly beaten
1 tsp Dried thyme
100 g Crisp fried onions
Herb sour cream to serve

Preheat oven to 220C/430F. Line two oven trays with parchment paper. Sift flour, baking powder, baking soda and salt into a large bowl. Rub in butter lightly using fingertips, until mixture resembles breadcrumbs.
Make a well in centre. Add pumpkin puree, buttermilk, maple syrup, egg, dried thyme and fried onions.
Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix. Turn onto a floured surface. Knead lightly. Press out to form a round about 2cm thick and cut into 10-12 rounds or your desired size and shape.
Place them on the prepared trays. Brush with extra buttermilk. Bake 20-22 minutes or until scones sound hollow when tapped. Cool on a wire rack. Serve with herb sour cream or your favourite chutney.

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Roast Pumpkin and Pistachio Gremolata

Wednesday, October 06, 2021

Pistachio gremolata, lightly sweetened with clear honey, is baked with the Hokkaido pumpkin wedges for extra crispness, and this recipe works with almost any kinds of pumpkins (acorn, kent or butternut) or root vegetables. Instead of pistachios, you can use other nuts like toasted coconut chips, pine nuts, pepitas or hazelnuts.

	Pistachio Gremolata
1-1.2 kg Pumpkin, deseeded, skin on and cut into 2-3cm wedges 10 Garlic cloves, unpeeled 3 tbsp Olive oil 2 tbsp Red-wine vinegar Salt and black pepper 300 g Greek-style yoghurt, to serve	20 g Parsley 2 tsp Aleppo pepper (or chilli flakes) 30 g Shelled pistachios, roughly chopped 50 g Breadcrumbs Zest of 1 organic lemon 1 tbsp Runny honey 3 tbsp extra-virgin olive oil, plus extra for serving Salt and black pepper

Preheat the oven to 190C/375F. Put the pumpkin wedges into a large baking tray, add the garlic cloves, olive oil, vinegar and salt and pepper, then toss until evenly coated. Roast for 35-40 minutes, until the pumpkin is soft and golden around the edges.
For the gremolata, roughly chop the parsley, chilli and pistachios, and put in a bowl with the remaining gremolata ingredients. Mix until everything is coated in the olive oil and honey.
Remove the tray from the oven and sprinkle the gremolata evenly over the pumpkin. Return the tray to the oven and roast for a further 10 minutes, until the pumpkin is soft and the breadcrumbs are golden.
When cool enough to handle, squeeze out the soft garlic flesh from the bulb and mix into the Greek-style yoghurt.
Spread the garlic flavoured Greek yoghurt on serving plates and top with a final drizzle of extra-virgin olive oil. Arrange the roasted pumpkin wedges over and enjoy!