NEET
03/12/2024 (Tue) 11:06
No.827056
del
>>827046
Simon Bryant's dukkah crusted roast pumpkin: ~tbsp each whole cumin and coriander seed, ~tsp black peppercorns (all turned to powder in coffee grinder), ~cup each almonds and hazlenuts (blended in food processor), at least a cup's worth of sesame seed added to the mix, along with some freshly ground nutmeg (think he said he only wanted the 'outside' or 'mace' of the nutmeg). Pumpkin wedges (skin on) roasted with olive oil for 20 minutes @180 before covering with dukkah and cooking a further 10 minutes. Topped with a cream that was reduced in saucepan with nutmeg, and whole sage leaves that were lightly fried with a splash of lemon juice after a bit to stop them getting burnt. Fresh rocket. Can't remember if he seasoned the pumpkin or dukkah mix with salt (or pepper on pumpkin).
Simon Bryant's dukkah crusted roast pumpkin: ~tbsp each whole cumin and coriander seed, ~tsp black peppercorns (all turned to powder in coffee grinder), ~cup each almonds and hazlenuts (blended in food processor), at least a cup's worth of sesame seed added to the mix, along with some freshly ground nutmeg (think he said he only wanted the 'outside' or 'mace' of the nutmeg). Pumpkin wedges (skin on) roasted with olive oil for 20 minutes @180 before covering with dukkah and cooking a further 10 minutes. Topped with a cream that was reduced in saucepan with nutmeg, and whole sage leaves that were lightly fried with a splash of lemon juice after a bit to stop them getting burnt. Fresh rocket. Can't remember if he seasoned the pumpkin or dukkah mix with salt (or pepper on pumpkin).