Pumpkin?!

Anyone who knows me is aware of my ambivalence to this particular veggie BUT Naomi who came sailing with us last night made this from one of Ken's pumpkins. REALLY good!!

Kara'a (libyan pumpkin dip)

500g pumpkin, peeled, deseeded, and chopped into 2cm cubes


1 tsp caraway seeds

1 tsp cumin seeds

3 cloves garlic, finely chopped

1 fresh red chilli, deseeded and finely chopped

1 lemon, juice only

80ml extra virgin olive oil

pitta bread, to serve

1. Put the pumpkin in a saucepan with 150ml of water, and bring to the boil. Simmer for about 10 minutes, until soft.




2. Drain the pumpkin and return to the empty pan. Season well with salt and pepper and mash with a fork until smooth. Set aside.



3. Dry-roast the caraway and cumin seeds in a small frying pan over a medium-high heat for a couple of minutes until aromatic. Crush the toasted seeds using a pestle and mortar then add the garlic, chilli, and a pinch of salt, and work into a smooth paste.



4. Stir the spice mixture and lemon juice into the mashed pumpkin, then mix in the olive oil.



5. Serve either hot or cold as part of a mezze, accompanied by lots of hot griddled pitta bread.

drooling at the thought- Sambol Udang

500g med to large-sized prawns or shrimp, shelled or un-shelled
4 tbsp peanut or vegetable oil
1 large onion, sliced
2 ripe tomatoes, quartered
1 tbsp tamarind paste
1 cup water
1-2 tsp palm sugar or dark brown sugar
salt
8 shallots
2 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
4 cloves garlic
5 tbsp chili paste/sambol oelek
4 candlenuts [buah keras/kemiri nuts] [Substitute: macadamia nuts]

In a small bowl, mix tamarind paste and water using your fingers, strain, discard seeds, set aside.
Using a mortar & pestle or blender, grind shallots, garlic, belacan, candlenuts, chili paste into a paste
Heat wok on high, add oil, stir-fry ground paste till quite toasted and oil starts to ooze, about 5 mins
Add onions, tomatoes, tamarind, sugar, salt to taste
Cover, reduce heat to med, simmer till tomatoes are well stewed [mash with spatula] and sauce thickens
Add prawns, stir-fry until just opaque - do not overcook!
Dish onto serving plate, allow to sit 10 mins or so, for prawns to absorb flavors
Serve with steamed rice or Nasi Lemak [Coconut Rice]cucumber slices and enjoy

Sinful again -Key Lime Pie

i know I was going to try and post regularly but a certain person is keen to share most of my free time and that is nice. Needless to say the kitchen has been in full swing because that person likes his tucker and is an appreciative audience.
yesterday I had a lunch for some mates and it was fun and I cooked this little beauty based upon a recipe from Taste but tweaked by moi and very very well received.

Key Lime Pie.
Mmmmn mmmmn yummy!

Ingredients (serves 6)
200g gingersnaps
1/4 cup ground almonds
100g butter, melted
4 eggs, lightly beaten
395g can condensed milk
2/3 cup (160ml) cream
Finely grated rind and juice of 4 limes

Method
Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.

Process biscuits until fine crumbs. Add almonds and butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate until firm.

Whisk eggs, milk, cream, lime rind and juice until smooth. Pour into biscuit crust.

Place on tray and bake for 40-45 mins or until set. Cool. Serve with extra lime slices.

The rest of the menu was Lamb Tagine with Apricots
Roasted Japanese Pumpkin with Tahini
Potato, pea and Sweet Potato in Peanut/Chilli/Tomato Soup.
Salad
with my preserved lemon
hot mint and coriander yoghurt
tzatzik
Cous cous
AND YUMMMY