JUNE 2017 recipes+ 75here to help in season
PHOTOGRAPHY
CATH MUSCAT
Roast Pumpkin,
Cabbage
& Cashew Salad
SERVES 4 PREP 10 minutes
COOK 25 minutes COST $3.45 a serve800g pumpkin, cut into small wedges
¼ cup vegetable or rice bran oil
2 tablespoons lime juice
1 tablespoon fish sauce
½ teaspoon caster sugar
¼ teaspoon ground black pepper
100g packet crispy fried noodles
4 cups finely shredded wombok
(Chinese cabbage)
2 green onions, finely sliced
1 cup chopped coriander leaves and stems,
washed well
½ cup mint
½ cup unsalted cashews, toasted
½ cup basil (optional)1 Preheat oven to 200ºC/180ºC fan-forced.
Place pumpkin on an oven tray. Drizzle over
1 tablespoon of the oil; toss to coat. Bake for
25 minutes or until tender. Set aside.2 Combine juice, fish sauce, sugar, pepper
and remaining oil in a bowl.3 Place noodles in a large bowl with
cabbage, onion, herbs, nuts and pumpkin.
Add dressing. Toss to combine. Serve
topped with basil (if using).Pumpkin &
Walnut Tart
SERVES 4 PREP 10 minutes
COOK 35 minutes COST $2.65 a serve2 sheets frozen shortcrust pastry, thawed
2 cups cooked chopped pumpkin
½ cup walnuts, chopped
200g sour cream
2 teaspoons thyme leaves
80g baby rocket leaves
1 teaspoon vegetable or olive oil
2 tablespoons lemon juice1 Preheat oven 200ºC/180ºC fan-forced.
Line an oven tray with baking paper.2 Join the 2 sheets of pastry to form
one large piece. Place on prepared tray.
Score a 1cm-wide border. Bake for
20 minutes or until golden.3 Scatter over pumpkin and walnuts, then
spoon over sour cream. Bake for a further
15 minutes or until golden.4 Serve tart topped with thyme leaves,
rocket, oil and juice.+ BUYING If buying whole, choose
pumpkins with firm, glossy skin.
If cut, it should be well sealed, have
firm flesh and the seeds should be
plump with no discolouration.
+ STORING Whole pumpkins can
be stored in a cool, dark place for up
to 2 months. Once cut, remove seeds,
cover with plastic food wrap and then
refrigerate for up to 1 week.
+ USING One of the most versatile
of vegetables, pumpkin can be
boiled, baked, grilled or mashed.
Use in patties, gnocchi, soups, cakes,
fillings – the list seems endless.PUMPKIN
KNOW-HOW