Unlocking the Pumpkin's Gourmet Potential

Heirloom pumpkins come in a huge range of sizes, colours, textures and the most unusual shapes. They are so much fun to have in the garden, and are a feast for the eyes. Bugger off Buttnernut and Jap, mama likes her warty bulbous French thing-a-mijig, and sexy muffin-top Turks Turban.

The insides of these heirloom pumpkins were a surprise to me as I’ve never grown some of these varieties before. Click on the following link if you’d like to see me spilling the guts of these unsuspecting pumpkins with one of my favourite power tools!

After harvesting these beauties. Once you’ve cut them, you sort of have to use them before they rot. Which can be slowed down by covering with cling film and refrigerating and using them a bit at a time.

If you want them to last longer, don’t cut them and provided the stem of the pumpkin has hardened off or gone brown and dry, they can last up to 6 months or more.

You can eat the skin of pumpkins provided they are soft enough to pierce with your finger nail.

Pumpkin & Parmesan Fritters with Yoghurt Sauce

Ingredients:

1/4 Turks Tuban pumpkin, grated with skin on (about 300g any pumpkin)
2 cloves Garlic, grated/chopped finely
2 Eggs
1-2 tablespoons Parmesan, grated (could have been more but my Parmesan was as hard as a rock because “someone” didn’t cover it last time it was put away! and I got bored with grating it.)
1/2 cup self-raising flour (gluten free self raising flour will give a crispier texture)
1/2 teaspoon salt
pepper to taste
small grating of Lemon zest, to taste
1 teaspoon fresh Thyme

Yoghurt Sauce
1/2 cup Greek yoghurt
1/2 clove Garlic, grated or finely chopped
pinch Salt
small zest of Lemon
Small sprig of of Mint (about 6 leaves), finely chopped

Method:

Combine grated Pumpkin, Garlic, Eggs, Parmesan, Flour, S & P, Lemon zest and Thyme in a bowl and mix gently to combine. Drop about a tablespoon of mixture into hot oil (either shallow fry in a frying pan or use a deep fryer). Cook for a few minutes on each side until golden brown. You’ll know if the fritters are cooked through as they’ll feel beautiful and light.

To make the Yoghurt Sauce, simply combine all ingredients in a cute bowl.

This will make about 24 small fritters, perfect as an appetizer or to have as part of Friday night nibbles.

Pumpkin & Haloumi Salad

Ingredients:

Pumpkin, sliced about 5mm thick (I used 1/4 of the Turk’s Turban Pumpkin)
Haloumi, sliced about 5mm thick
Rosemary sprigs
Honey
Pepitas
Pea shoots or mixed lettuce to serve

Olive Oil

Salt and Pepper

Balsamic Glaze to finish

Method:

I used a sandwich press to make this salad as it cooks both sides and was super easy to use. You can, of course, use a frying pan instead.

Place as much pumpkin as can fit in your sandwich press, drizzle with a little olive oil and sprinkle with salt. Drop the lid and cook for about 15 minutes until it’s golden brown.

Add some Rosemary Sprigs and keep cooking until the Pumpkin has a few burnished bits.

Remove from the sandwich toaster.

Place the sliced Haloumi into the press, along with a handful of Pepita seeds. Cook until lightly coloured. Drizzle with a little honey, drop the lid again for about 20 seconds.

Serve your gorgeous Pumpkin and Haloumi on a bed of greens. I’ve picked the tops off the pea shoots from the garden (they taste amazing!), or you could use mixed Lettuce or Spinach.

Drizzle with sticky Balsamic Vinegar Glaze and enjoy.