How to cook pumpkin: a chef’s recipe

How to cook pumpkin: a chef’s recipe

Chefcook hotel Anantara Maia Seychelles Villas shared local recipe pumpkin

Ingredients (for ten guests): pumpkin (550 g), squash (750 g), cumin (3 sprigs), mint (5 sprigs), olive oil (1 tablespoon).

Ingredients for kokosovy chutney: skinless coconut pulp (500 g), fresh coriander (5 sprigs), mint (5 sprigs), chili (1 pc.), lemon (1 pc.), thick coconut milk (100 ml), olive oil (1 tbsp) . l.).

Ingredients for sgreen chutney of papaya: green papaya (300 g), salt (2 tablespoons), onions (1 head), garlic (2 cloves), turmeric powder (1 tablespoon), white vinegar (2 tablespoons), olive oil (5 tbsp. l.).

Cooking method:

1. Clear from peels and seed pumpkin and squash, slice large cubesWrap up at foil, adding olive butter, caraway and saltBake at oven at temperature 180 degrees at flow thirty minutesGive cool off

2. Wrap bottom and lateral parts deep utensils food filmLay out dish, alternating layers pumpkin, squash and leaves mintCover food film and from above put cargoTake away at refrigerator on 24 hours

3. To make the coconut chutney, mix at blender coconut pulp, leaves mint and coriander, coconut milk and green pepper Chile before education pastesAdd citric the juice, salt, carefully stir and season

4. For green papaya chutney, peel papaya, add salt, mix thoroughly and put off on thirty minutes, so that take away moistureClean and slice bow and garlicFry them at flow 1 minutes at saucepan on olive oil (1 stl.). Dissolve turmeric at vinegar and add her at a saucepanRinse papaya at cold water and squeeze out her, so that delete the whole moistureAdd her at sauce, well stir and seasonChill chutney

See also  Star wedding: DJ Tiesto got married

how serve:

Slice dish of pumpkin and squash slices and lay out on chilled a plateServe from coconut chutney and chutney of papaya

Text: Zhanna Spiridonova.

Photo: press materials.

Leave a Reply

Your email address will not be published. Required fields are marked *