Tag-Archive for » pumpkin «
Here are the recipes for the two sides I served with my Spicy ostrich roast these were both recipes I tried for the recipe swap I am in and both were really good. I have made both twice and they have been enjoyed by all on each occasion. Ti view more photos and reviews of the pumpkin recipe click here. For the Cabbage recipe click here.
Spicy Roast Pumpkin
Ingredients
2lbs Fresh pumpkin, peeled & seeded
2 Tablespoons olive oil
1/2 Teaspoon salt
1 Teaspoon fresh ground black pepper
1 Teaspoon ground cumin or cumin seed (I have made it both ways and they are both good)
Method
1. Pre-heat oven to 200 C or 400°F.
2. Quarter and then carefully peel and seed the pumpkin.
3. Cut into chunky 2″ cubes.
4. Place pumpkin into a large & sturdy roasting tray.
5. Add the olive oil, salt, pepper & cumin – mix well, making sure that all the pumpkin pieces are coated in olive oil.
6. Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes. I also make soup from this – as well as pasta dishes too.
Rosy Garlic Sauteed Cabbage
Ingredients
2 Teaspoons canola oil
12 Garlic cloves, peeled
1/2 Cup chicken broth or vegetable broth, plus
2 Tablespoons chicken broth or vegetable broth
1 Head green cabbage, chopped (about 1 to 1 1/2 pounds)
1/4 Teaspoon paprika
Fresh ground pepper
Method
1. In a large nonstick skillet, heat the oil over medium heat.
2. Add the garlic and saute for 3 minutes, stirring constantly. Pour in 1/2 cup of chicken broth; stir, cover, and cook for 15 minutes. Remove the cover and cook until all liquid has evaporated, stirring constantly as the last few tablespoons of liquid evaporates.
3. Stir in the cabbage; sprinkle with the remaining chicken broth, paprika, and pepper to taste.
4. Cook for 3-5 minutes longer, or until cabbage is wilted, stirring constantly.
Move to a serving bowl and serve immediately. Enjoy!
All photos taken by me unless otherwise stated.
This is a very quick and easy meal to put together, it is healthy, tastes great and also makes for a reasonably light meal. I always make more pumpkin as i like to make pumpkin soup the next day, although this time I did try a new recipe for the pumpkin which I really enjoyed I will be posting that one over the next few days. You will see from the photo I accidentally over cooked the lamb I got side tracked I much prefer my lamb quite pink in the middle.
Ingredients
Olive oil
Ground cumin
700g Butternut squash, cut into cubes
1 Tablespoon olive oil, extra
4 Lamb fillets
2-4 Teaspoons pesto sauce per fillet (Depending on the size of them.)
290g Jar mixed grilled vegetables, drained, eggplant, peppers etc… (160g net)
1 Tablespoon pesto sauce, extra
200g Baby spinach leaves
8 Fresh basil leaves
1 Tablespoon lemon juice
Method
1. Place pumpkin pieces in a bowl drizzle with olive oil and sprinkle with cumin and stir to combine.
2. Either cook pumpkin on stove top, covered, over a medium heat in a fry pan or roast in the oven until tender, about 30 Min’s.
3. Rub 2-4 teaspoons of pesto over lamb fillets and cook until browned in both sides and done as desired. Rest and slice into strips.
4 Mix 1 tablespoon pesto with the drained grilled vegetables.
5. Toss spinach in the lemon juice.
To Serve: Divide spinach among plates top with pumpkin, sliced lamb and grilled vegetables and garnish with basil leaves.
All photos taken by me unless otherwise stated.
