Halloween - get more from your pumpkind this year

Trick, treat or 
something good to eat

The clock will be going back, the leaves are falling down and pumpkins will be carved to scare away the ghouls and ghosts of halloween. We're at the heart of Autumn now, the season of root veg, squash and pumpkins.

The British Heart Foundation speaks highly of the humble pumpkin and its natural health benefits.

The fibrous qualities of what is technically a fruit are highly nutritious and particularly rich in Vitamin A and C - great for the immune system. Its supply of Vitamin E, iron and folate are well regarded too.

Its culinary qualities are increasingly popular in this country, though I doubt its popularity will ever match that of kitchens in the USA and South Africa.

We have three grades of pumpkin preparations for you to enjoy through the Autumn.



Potty about Pumpkin

Pumpkin Soup

Here's how:

Gently cook 2 finely diced shallots in a little olive oil until soft and translucent. Add 1kg of pumpkin (peeled, deseeded and the pith removed) cut into chunks and cook on for 10 minutes or so.

It will begin to soften but keep its wonderful orange glow. Add 700ml of chicken or vegetable stock, season well and simmer for 10 minutes.

Pumpkin loves fresh ground pepper. It also adores the smoky warmth of Stokes Chipotle Ketchup, so add 2 or 3 tbsp to taste.

When the pumpkin is soft, add 150ml of double cream, a pinch of nutmeg and the same of cinnamon and blend with a hand blender. 

Pumpkin Frattita

This has an oriental theme to it. It's easy to make and so easy to eat - delicious.

Here's how:

Beat 5 eggs in a large bowl, season and add a splash of dry white wine. Add the diced flesh of half a medium sized pumpkin, 6 sliced spring onions and 2 or 3 tbsp of Stokes Chipotle Ketchup.

Melt a knob of butter in an omelette pan or an 8 to 10 inch non-stick frying pan. Pour the egg mixture into the pan and swirl it around to cover the base and edges. Keep tipping the pan so that the soft centre rolls to the edges and cooks evenly.

After 5 minutes, pop it under a medium grill unti the eggs set and the top begins to brown. Let it cool a little and serve it with Stokes Garlic Mayonnaise as a dip.

Lamb & Pumpkin Tagine


Here's how:

Pre-heat the oven to a 'cool' 160°C/Gas mark 3.

In a lidded casserole dish, fry 1 diced onion until soft and translucent. In a separate frying pan, brown 500g of cubed lamb shoulder in batches and add it to the casserole.

Now add 2 tbsp of flour; 1 tsp each of ground cumin, paprika and coriander; 1 tin of chopped tomatoes and 1 tbs of Stokes Chilli Jam. Add 350 g of cubed pumpkin flesh and 350 ml of chicken stock. Bring the casserole to a simmer, cover and put it in the oven for 2 hours.

Add 30 g of sultanas and the same of apricots together with 2 tbsp of Stokes Brown Sauce and 2 tbsp of Stokes Spiced Apricot Chutney.

With the lid off, let it simmer for 20 minutes to allow the sauce to thicken slightly. Served with a simple cous cous this will be the real star on a restful Autumn evening.

Make Autumn Awesome - just add Stokes

More foodie thoughts for the week:






Celebrating the Great British Banger in UK Sausage Week  here.









 Great gift ideas from Stokes - the gift of great taste here.












Social sharing on Facebook & Twitter here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150