ALMONDSKORDALIA
ANDPUMPKIN
B RUSCH ETTA
PREP+ COOKTIME 30 MINUTESSERVES 8
500gjappumpkin,skinon
2 tablespoonsoliveoil
8 thinslicessourdoughbread(200g)
100gfetta,crumbled
½cuplooselypackedfreshflat-leaf
parsleyleaves
2 tablespoonsextravirgin
oliveoil,extra
ALMONDSKORDALIA
1 cup(160g)blanchedalmonds
2 clovesgarlic,crushed
1 cup(70g)choppedday-oldbread
2 tablespoonswhitewine vinegar
1/3cup(80ml)oliveoil
½ cup (125ml) water
1 Makealmondskordalia.
2 Cutpumpkinintothinwedges.
Combinepumpkinandhalftheoil
ina largebowl;tosstocoat.Season.
Cookpumpkinona heatedoiled
barbecue(orgrillorgrillplate)about
4 minuteseachsideoruntiltender.
3 Brushbreadwithremainingoil.
Cookbreadonheatedoiledbarbecue
untilbrownedbothsides.
4 Spreadtoastedbreadwithalmond
skordalia.Topwithpumpkin,fetta
and parsley. Drizzle with extra oil.ALMONDSKORDALIA
Toastnutsina fryingpanuntil
browned;cool.Processnuts,garlic,
breadandvinegaruntilwet
breadcrumbsform.Withmotor
operating,graduallyaddoil;add
water, process until smooth. Season.PUMPKINSCONES
PREP+ COOKTIME 30 MINUTES MAKES 1060gbutter,softened
1 tablespoonwholegrainmustard
½cup(40g)finelygratedparmesan
1 eggyolk
1 cup(250g)cooked,coldmashed
pumpkin(seenotes)
2½cups(355g)self-raisingflour
½teaspoonsalt
¼teaspoonbicarbonate of soda
2 tablespoonsmilk1 Preheatovento200°C/180°Cfan.
Greaseandlinean oven tray with
bakingpaper.
2 Stirbutter,mustard,parmesan and
eggyolkina largebowluntil
combined.Stirinmashedpumpkin.
Siftself-raisingflour,saltandsoda
overpumpkinmixture.Usinga
flat-bladedknife,cuttheflour
mixturethroughthepumpkin
mixturetomakea softdough.
3 Turndoughontoa flouredsurface
andkneadlightly.Rollorpatdough
outtoapproximately2cmthick.
Cutoutsconesusinga 6cmfloured
cutter.Placeontray;brush tops with
a littleofthemilk.
4 Bakesconesfor 14 minutesor
untilgoldenandhollowsounding
whentapped.Transfer,top-sideup,
toa wireracktocool. Serve with
butter, if you like.TEST
KITCHEN
NOTES
Youwillneedtocook
300gtrimmed
butternutpumpkin.
Sconesarebestmade
closetoservingtime.To
getperfectresults,try our
tips on page 124.24 #COOKWITHTHEWEEKLY