Cooking with Tallyrand
RECIPE PUMPKIN - AA recipe article
Pumpkin derives its name from the ancient Greek 'pepon' meaning large melon, and it's that time of the year when we should be enjoying pumpkins in abundance. But I hear they are a little worse for wear at the moment due to the inclement weather, but hopefully we will see a bumper harvest in time for halloween. On my trip to the supermarkets all I could find were butternut 'squash', so thats what I will be making soup out of over the weekend.
Pumpkins are a vaulable commodity in the catering trade, not just for cooking bit also for buffet displays. We carve them into all sorts of shapes, sizes and transform these glorious foods into something even more glorious. I will post some of my own pics later, but in the meantime have a look at a colleague's website to see what I mean - http://www.thaicarving.co.uk/home.php
vegetable or fruit?
Not an overly massive hit in the UK yet, but around the world these beautiful fruits are really enjoyed and almost celebrated. Yes, I did say fruit. While thought of and used as a vegetable by many, it is in fact a fruit just like cucumbers, tomatoes and aubergines to name a few. Its easy to tell a fruit from a vegetable, if it has seeds its a fruit! The flower of the pumpkin plant can also be eaten when young, stuffed or lightly battered they are delicious
pumpkin or squash?
technically, pumpkins are a member of the squash family (as are courgettes, cucumbers and melons) and depending on which country you live in, they could be called all be called pumpkins, all called squashes, or the round ones, pumpkins and the elongated ones, squash (which can also be known by the name of gourd) Gourd, squash ....... "I say tomahto, you say tomAto", I generally refer to them all as pumpkin.
varieties
there are, if your lucky so many varieties to enjoy; acorn, butternut, kabocha, golden nugget and of course the jack o lantern variety (the bright orange type used for carving at Halloween). Try this website for a look at just a few of the many varieties: http://www.allaboutpumpkins.com/perfect.html . Although one of my great favourites and always a hit when served, has to be the stunning spaghetti squash. They can be either pear shaped or long and rounded and when cooked whole (usually via baking) and the flesh 'stirred' with a fork, resembles long strands of spagehtti and can be used as a great vegen alternative to pasta
nutrition
they are incredibly nutritious, rich in vital anti oxidants and vitamins A, C & E. They are low in calories and apparently regular consumption helps control cholesterol
storing of
whole pumpkins are best stored in a cool, dark area and ensure they are lifted off the ground to allow air circulation. Even a layer of cardboard, or a scrunched up newspaper nest is better than placing straight onto the floor. If stored correctly (no lower than 10C) they will keep for weeks and weeks
cut pumpkins however, can be stored short term (up to 10 days) in the refrigerator. If you are storing a half pumpkin, make sure the seeds and the soft, stringy flesh attached to them is removed priior to storing. Once prepped, I usually wrap in newspaper. Never wrap in cling film as this encourages it to sweat and will cause it to rot quicker
preparation of
If I have a large (round) pumpkin and only need say one half of it, I always recommend cutting it in half horizontally along the equator, rather than bisecting it vertically. My way is a little tricker but
- it makes it easier to scoop out the seeds and stringy flesh
- it creates a well in the centre to place a liquid; like chicken stock or orange juice (see recipes later)
- it sits nicely on tray and wont topple
- allows you to bake or roast the half, as is. Which cooks a lot more even then if it is cut up
- once cooked it is easier to cut into nice wedges for portions, that present better than chunks
- makes it easier (and safer) to cut nice wedges if you want to pre-cut prior to cooking. I love this last way when I roast them, as each neat segment can take on that lovely browning, which is a result of the natural sugars caramelising. Hence the sweeter flavour, browned food items have (like roast potatoes or toast compared to plain bread, or the crust compared to the inner crumb of bread)
safety
No matter which way you prepare raw pumpkin, be very careful ! It is far too easy to slip with the knife and do yourself a mischief
- anchor the pumpkin to the chopping board by placing a wet towel underneath it
- use a knife, that's blade only just reaches the center, a large knife will be harder to control
- keep fingers well away from the blade at all times
- never apply excess pressure. Applying excess pressure is a sure way to slip and have an accident.
cooking of
Baked, roasted, bbq'd or pureed they are delicious. But I never recommend boiling them, as they can get water logged and easily over cooked. But if you must boil them, remember the great rule of thumb when 'vegetable' cooking is "If they grow below ground place in cold, salted water. If they grow above the ground, place in boiling salted water". This rule applies because those grown below the ground have a tougher, hardier flesh and need gentle cooking, while those above the ground (as pumpkins do) are much more tender and need to be cooked quickly.
Cooking via the dry methods of cookery; baking, roasting etc compliments pumpkin so well, with no water to dilute the flavour, the reverse happens. Natural moisture is evaporated during baking etc, intensifying the flavour and if allowed to brown (especially when roasting) they take on a natural, mouth watering sweetness. So even if you want a puree for puree sake, to make a scrummy pumpkin pie, pumpkin soup or even a pumpkin ice cream (yes, I kid you not) etc bake it first, scoop out the flesh and then puree it
recipes
recipe - pumpkin pie
recipe - pumpkin baked with orange
recipe - pumpkin soup with cheddar
