delicious Australia – June 2017

THE CHEF

PAUL WILSON OF

WILSON & MARKETWILSON & MARKET

PUMPKIN HUMMUS WITH PUMPKIN HUMMUS WITH

MINCED PRAWNS AND ZA’ATARMINCED PRAWNS AND ZA’ATAR

SERVES 4-6 AS A STARTER OR LIGHT MEALSERVES 4-6 AS A STARTER OR LIGHT MEAL

200g green prawns, peeled, deveined200g green prawns, peeled, deveined

1 small red chilli, finely chopped1 small red chilli, finely chopped

1 garlic clove, crushed1 garlic clove, crushed

1 tbs olive oil, plus extra to drizzle1 tbs olive oil, plus extra to drizzle

1 baby fennel, shaved, fronds reserved1 baby fennel, shaved, fronds reserved

Mint and purslane leaves (optional), Mint and purslane leaves (optional),

and pita chips, to serveand pita chips, to serve

ZA’ATARZA’ATAR

2 tbs thyme leaves, chopped2 tbs thyme leaves, chopped

2 tbs toasted sesame seeds 2 tbs toasted sesame seeds

2 tsp sumac2 tsp sumac

PUMPKIN HUMMUSPUMPKIN HUMMUS

600g biodynamic or organic Jap 600g biodynamic or organic Jap

pumpkin, peeled, seeds removed, pumpkin, peeled, seeds removed,

cut into 3cm piecescut into 3cm pieces

(^11) // 22 tsp sesame oil tsp sesame oil
150g canned chickpeas, rinsed, 150g canned chickpeas, rinsed,
drained (reserve remaining chickpeas drained (reserve remaining chickpeas
to toss through a salad or pan-fry to toss through a salad or pan-fry
with prawns)with prawns)
2 garlic cloves, chopped2 garlic cloves, chopped
200g tahini200g tahini
1 tsp ground cumin1 tsp ground cumin
Juice of Juice of^11 // 22 a lemon a lemon
(^33) // 44 cup (180ml) extra virgin olive oil cup (180ml) extra virgin olive oil
Preheat oven to 200°C. Grease a baking Preheat oven to 200°C. Grease a baking
tray and line with baking paper.tray and line with baking paper.
For the za’atar, place all ingredients For the za’atar, place all ingredients
and and^11 // 2 tsp salt in a screw-top jar with
a lid and shake until combined. Set aside.a lid and shake until combined. Set aside.
For the pumpkin hummus, place For the pumpkin hummus, place
pumpkin, sesame oil and 1 tsp salt in pumpkin, sesame oil and 1 tsp salt in
a bowl and toss to coat. Spread pumpkin a bowl and toss to coat. Spread pumpkin
mixture over prepared tray and roast for mixture over prepared tray and roast for
40 minutes or until tender.40 minutes or until tender.
Meanwhile, place chickpeas and Meanwhile, place chickpeas and
garlic in a saucepan and cover with water. garlic in a saucepan and cover with water.
Bring to the boil and cook, stirring Bring to the boil and cook, stirring
occasionally, for 10 minutes or until occasionally, for 10 minutes or until
chickpeas have softened. Drain, reserving chickpeas have softened. Drain, reserving
(^11) // 33 cup (80ml) cooking liquid. cup (80ml) cooking liquid.
Place the roasted pumpkin, chickpea Place the roasted pumpkin, chickpea
mixture, reserved cooking liquid, tahini, mixture, reserved cooking liquid, tahini,
cumin, lemon juice and 1 tsp salt in a food cumin, lemon juice and 1 tsp salt in a food
processor and whiz until combined. With processor and whiz until combined. With
the motor running, gradually add the olive the motor running, gradually add the olive
oil and whiz until smooth. Transfer oil and whiz until smooth. Transfer
hummus to a bowl, cover with plastic wrap hummus to a bowl, cover with plastic wrap
and chill for 2 hours or until thickened.and chill for 2 hours or until thickened.
Finely chop the prawns and combine Finely chop the prawns and combine
in a bowl with chilli and garlic. Heat the in a bowl with chilli and garlic. Heat the
oil in a frypan over medium-high heat oil in a frypan over medium-high heat
and add prawn mixture. Cook, stirring and add prawn mixture. Cook, stirring
occasionally, for 3-4 minutes or until occasionally, for 3-4 minutes or until
prawn is just cooked through. Drain any prawn is just cooked through. Drain any
cooking liquid.cooking liquid.
Spoon the pumpkin hummus into Spoon the pumpkin hummus into
a shallow serving bowl and top with prawn a shallow serving bowl and top with prawn
mixture and shaved fennel. Scatter with mixture and shaved fennel. Scatter with
za’atar, reserved fennel fronds, mint and za’atar, reserved fennel fronds, mint and
purslane leaves, if using. Drizzle with olive purslane leaves, if using. Drizzle with olive
oil and serve with pita chips.oil and serve with pita chips.
With the state judging wrapped up, it’s With the state judging wrapped up, it’s
an exciting time in the 2017 awards. Head an exciting time in the 2017 awards. Head
online for all the state winners, and stay online for all the state winners, and stay
tuned for the results of the national judging. tuned for the results of the national judging.
delicious.com.au/produceawards
delicious.delicious.
2017
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