Sometimes you come across a recipe and think 'wow, this is turning a boring vegetable into something exotic'. Such as when I came across Adam Liaw's Roast Pumpkin with Coriander recipe in his cook book Adam's Big Pot.
We grew over 50 Kent and Queensland Blue pumpkins this last winter. The Kent variety is my favourite pumpkin, colourful, moist and small so they can be easily chopped up with your cleaver.
Winter gardening is wonderful, although Spring and Summer are preferable.
My father is now in his 80's, he is a gorgeous, sweet and caring man who has gardened all of his life.
I notice he has some eccentricities now that were not noticable before.
My hubby and my father get on very well but at times have this teasing kind of relationship.
One day my father asked my mother to chop down an apple tree that has never done well and hubby was thrilled as he could then plant a fig tree in that spot. When hubby commented to Dad that he would chop down the apple tree, Father said "no, leave it there I want to keep it" so hubby had to bite his tongue and wait for a change of mood to cut down the tree. I am sure Dad is having fun with him.
At the end of the day we all reap the benefits of gardening both in our garden and in my parents garden. Hubby has taken the time to upgrade and net in their vegetable/fruit tree garden to keep the wildlife away from eating and digging up all that is planted which is a huge step forward and a pleasure for my parents.
We rotate yearly in growing pumpkins ... one vine is enough to feed many families.
Here are our two Himalayan cats,
Casper and Chloe,
waiting to come in for breakfast.
Which has nothing to do with pumpkins,
but I wanted to share this cute photograph with you.
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Roast Pumpkin with Coriander Recipe
1/2 Kent pumpkin, washed, seeds removed and sliced into wedges (leave the skin on)
3 Tablespoons fish sauce
1 1/2 Tablespoons brown sugar
1 long red chilli, finely chopped
2 cloves garlic, peeled and finely chopped
2 Tablespoons vegetable oil
1/2 teaspoon salt flakes
To serve: 1/2 cup thick Greek style yoghurt
Lime wedges
Fresh coriander leaves
Freshly ground black pepper, to taste
Heat the oven to 200˚C. Place pumpkin slices onto a baking tray lined with baking paper.
Mix together the fish sauce, brown sugar, chilli, garlic and oil. Pour this mixture over the pumpking, turning the pumpkin over to coat it well.
Bake for 30 minutes without turning, or until the pumpkin is very well carmelised.
Scatter the pumpkin with salt and serve with spoonfuls of yoghurt (optional) lime wedges and coriander leaves. Grind over black pepper to serve.
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Do you have a favourite pumpkin recipe to share?
Buon appetito, enjoy Merryn xx
