Recipe no. 2 - Roasted pumpkin, bulgur, leek&carrot in coconut cream, poached eggs, pumpkin seeds18/10/2022 This orange vegetable is a great base performer! The Hokkaido pumpkin is a great carrier of all kinds of flavours and it's sweet nature can truly uplift your meal. The filling possibilities are endless. In this case I went for a filling with coconut-cream and lime leaf smothered leek and carrot, bulgur and poached eggs. Ingredients: 1 Hokkaido pumpkin 2 leeks 10 carrots 1 can of coconut cream (560 mL) - If you can get your hands on the brand Aroy D, take that one - this is the best brand if it comes down to anything coconut related:) 4 lime leaves - I get mine always in a batch and frozen, easy to store and has many purposes in for example curries 1 lemon 4 eggs 80 grams of bulgur per person Ras el Ranout, at least two tbsp Salt Pepper Olive oil Pre-heated oven at 190 degrees Celsius / 374 F. 1. Start with beheading the pumpkin.. remove the stem! The only thing you can't eat is the stem of the pumpkin, the skin is edible and becomes soft in the oven. Slice in half and remove the seeds. Dab the flesh of the pumpkin generously with olive oil and Ras el Ranout and place in the oven until soft. This should take around 40 mins. If your pumpkin is tilting to one side, causing it to lay uneven in the oven, slice some of the pumpkin off (where it has contact with the baking sheet) to create a flat surface. 2. Cut and wash the leek and the carrots. Both should be sliced into 1/3 cm thick slices. Heat up a frying pan with olive oil. When hot, reduce the temperature to a low/medium heat and add the leek and carrots. Season with salt and pepper. Let it simmer for 5-8 minutes and add the coconut cream and the lime leaves. Let this simmer again for 20 minutes on low heat with the lid on. 3. Measure 80 grams of bulgur per person and set aside in a big bowl (it will expand a lot!). Boil a generous amount of water - the bulgur should be completely immersed plus 3 cm of water on top. Cover the bowl in cling foil for 15 minutes. After 10 minutes, stir in 1 tbsp of Ras el Ranout. Its important to NOT add the Ras el Ranout to the water at the start, it will dilute the flavour! Taste the bulgur and add salt, pepper and lemon juice to taste. 4. Time to assemble the pumpkin, smothered vegetables and the bulgur. Already have it ready before you poach the eggs because once these are done they should be eaten fast! You don't want to miss out on the perfect gooey egg yolk. 5. Poaching the eggs. No matter how often you do this, it stays tricky. One tip from me is to use the tallest pan that you have, the longer the "travel time" of the egg the more chance you have that it will turn out compact and beautiful. But don't be too judgemental on your own creations, most chefs do cut off the "ugly" ruffles before serving. Bring a good amount of salted water to a soft boil and slide in your eggs, boil for 3-4 minutes. Put your eggs on top of the bulgur and slice the pumpkin at the table. Enjoy!
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AuthorThis is the realm of ChefdaLuz. Find your way through my food fantasies via the categories below. From classics to new takes - you'll find it all! Picture perfectI'm very curious to see how my recipes turn out when made by you... Show me your creations via the gram!
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