Impress your family members and friends with these delicious pumpkins recipes, the perfect winter warmers.
| As the season changes and the leaves begin to fall, it’s time to turn our attention to the humble yet versatile pumpkin. Below we have picked our favorite winter squash recipes from some of our hotels. Pumpkin pancakes: This delicious recipe is from Executive Head Chef Gerard Coughlin at The Chesterfield Palm Beach. A quick and simple recipe for a winter breakfast! Cooking time: 15 minutes Serves: Four people Ingredients – 2 ½ cups of buttermilk pancake mix – 2 cup of milk – 1 cup of water – 1 cup of canned pumpkin puree – 1 1/4 tsp ground cinnamon – ½ tsp ground nutmeg – ½ tsp ground ginger – Butter and maple syrup for serving Method: – In a mixing bowl, combine all ingredients – Heat up a non-stick skillet to medium heat. Using a ¼ cup scoop, pour batter on to the skillet. – Once you start to see little bubbles form, flip and continue to cook until golden brown on each side. – Continue until you have used all pancake batter. These pumpkin pancakes are light and fluffy and are perfect to be served with maple syrup. Chickpea, pumpkin and cashew korma curry This recipe is from Executive Head Chef Ben Kelliher at The Rubens at the Palace. High in fiber and low in sodium, containing no milk, this curry is suitable for Vegans and Vegetarians. Cooking time: 30 minutes Serves: Four people Ingredients – ¼ cup of korma paste – 200ml light coconut milk – 4 cups of diced pumpkin – 2 cups beans, thawed – 200g button mushrooms, trimmed, halved – 1 cup reduced-salt vegetable stock – 40g no-added-salt chickpeas, rinsed and drained – 225g cauliflower pearls – 250g brown rice – 2 cups baby spinach – ¼ cupped, chopped, unsalted, roasted cashews – Handful of fresh coriander, to garnish Method: – In a large, deep, lidded, non-stick frying pan, place korma paste and set over a medium heat. Add coconut milk and stir until mixture simmers. Add pumpkin, cover pan with lid and cook for 10 minutes, stirring often. – Add beans, mushrooms and stock to the pan. Stir, cover and continue to cook for 5 minutes, Add chickpeas. Cook, uncovered, for 5 minutes, stirring occasionally. – Meanwhile, blanch the cauliflower and set aside in a dish. Cook brown rice. Add heated rice to cauliflower and combine. Cover. – Add spinach leaves to curry and cook, until wilted. Garnish with cashews and coriander. – Serve with cauliflower and brown rice. For a special effect, carve the pumpkin from the skin and cook the skin for 10 minutes in the oven. You can serve the curry the hollowed-out pumpkin. Spiced pumpkin mousse This recipe is from Steven Titman, Executive Head Chef at Summer Lodge Country House Hotel and Restaurant. The perfect dessert to impress your friends and family members with. Serves: Six people Ingredients For the Italian meringue: – 90g sugar – 25g water – 62g egg white – 1g cream of tartar For the pumpkin center: – 100g pumpkin puree – 25g egg yolk – 30g sugar – 1.5 gelatin sheets – 50g whipped cream For the mousse base: – 6 leaves gelatin – 170g double cream – 85g milk – Vanilla – 0.5g salt – 0.5tsp cinnamon – 0.25 tsp ground nutmeg – 30g egg yolk – 14g sugar Method: – Bring the puree to a boil and combine with the yolks and sugar. Cook gently until thickens slightly. Fold in the whipped cream and finally the soaked gelatin. – Set into small balls to be the center of the mousse. – Soak the gelatin in cold water and lightly whip the cream to soft peaks. – Make a custard from the milk, vanilla, salt, spices and sugar. – Allow the custard to cool then mix in the gelatin, then the meringue and finally the whipped cream. – Half fill the molds with mousse and then add the pumpkin centers. Fill the remaining mousse to the molds and leave to set. – Remove from the molds and either spray or dip into colored white chocolate to resemble a pumpkin To assemble the dessert garnish the pumpkins with candied pecans, sweet pumpkin puree and maple flavored ice cream. |
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