Jonnie farmers pumpkin with pistachio and red curry

Name: jonnie farmers pumpkin with pistachio and red curry
Cook time: 90 min
Total time: 150 min
Yield: 6
Ingredients: 4 el Thai red curry by Jonnie Boer spice melange, can; 600 ml sunflower oil; 1 bottle gourd; Red pepper; 200 g granulated sugar; 200 ml tap water; 200 ml vinegar; 10 black peppercorns; 1 passion fruit; 2 medium sized egg; 40 ml mild yogurt; 30 ml rice vinegar; 500 g coarse sea salt; celeriac peeled; 200 g unsalted pistachios; 50 ml semi skimmed milk; zucchini; 2 el traditional olive oil; 100 g goat cheese blanc 50; 20 leaf baby cream lettuce or 40 leaves of rucolacress

Jonnie Boers pumpkin with pistachio and red curry

Directions

For the curry oil, mix the Thai red curry with the sunflower oil and let stand for at least one day. Sieve the spices from the oil before use.
Cut slices of about 2 mm thick from the top quarter of the pumpkin. Then cast it out with a small round plug or an apple drill.
Make the sweet-and-sour marinade: cut the red pepper in half lengthways and remove the seeds. Cut the flesh into slanted pieces.
Bring together with the sugar, water, vinegar and peppercorns to the boil and let it gently draw for 10 minutes.
Remove from the heat, spoon out the passion fruit and mix the pulp with the marinade. Marinate the pumpkin rounds, preferably a whole day.
Split the eggs for 45 g egg white, do not use the egg yolks. For the red curry cream, mix together the yogurt, protein and rice vinegar.
Add 180 ml of red currant oil in a thin stream while mixing with a hand blender, until the cream has a mayonnaise-like structure. Keep the cream in a piping bag.
Cut the rest of the pumpkin into large pieces (at least 8 cm) and remove the seeds. Cover a large roasting pan or oven dish with coarse sea salt and place the pumpkin on top.
Puff the pumpkin for 1 hour in a 160 ° C oven.
Break apart the pumpkin when it is cooked in picking and remove the peel. Season with red curry oil.
Meanwhile, make a puree of pistachio: cut the celeriac into pieces and cook for 15 minutes until done.
Meanwhile, roast the pistachio nuts in a 160 ° C oven for 12 minutes. Then blender the pistachio together with the milk.
Let the celeriac, if it is cooked, drain in a sieve and add to the pistachio mass. Blender completely smooth again.
If there are pieces left, you can push them through a fine sieve. Season the puree with salt.
Store the pistachio puree in a piping bag and wrap it in aluminum foil to keep it warm.
Fry the remaining pistachios for 1 min. At 180 ° C in the sunflower oil (until they are slightly colored). Sprinkle with salt.
Cut the zucchini in half lengthwise and then into thin slices. Season with olive oil and salt.
Divide the picking pumpkin on the plate. Place pistachio puree and dots of red currant cream with the help of the piping bags.
Crumble some goat cheese and put the pumpkin seeds and zucchini in between. Garnish with the pistachio, baby cream or cress. Yummy! .