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Jonnie farmers pumpkin with pistachio and red curry
Jonnie Boers pumpkin with pistachio and red curry
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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
Kitchen Stuff
Directions
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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.
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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.
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Make the sweet-and-sour marinade: cut the red pepper in half lengthways and remove the seeds. Cut the flesh into slanted pieces.
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Bring together with the sugar, water, vinegar and peppercorns to the boil and let it gently draw for 10 minutes.
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Remove from the heat, spoon out the passion fruit and mix the pulp with the marinade. Marinate the pumpkin rounds, preferably a whole day.
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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.
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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.
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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.
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Puff the pumpkin for 1 hour in a 160 ° C oven.
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Break apart the pumpkin when it is cooked in picking and remove the peel. Season with red curry oil.
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Meanwhile, make a puree of pistachio: cut the celeriac into pieces and cook for 15 minutes until done.
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Meanwhile, roast the pistachio nuts in a 160 ° C oven for 12 minutes. Then blender the pistachio together with the milk.
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Let the celeriac, if it is cooked, drain in a sieve and add to the pistachio mass. Blender completely smooth again.
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If there are pieces left, you can push them through a fine sieve. Season the puree with salt.
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Store the pistachio puree in a piping bag and wrap it in aluminum foil to keep it warm.
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Fry the remaining pistachios for 1 min. At 180 ° C in the sunflower oil (until they are slightly colored). Sprinkle with salt.
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Cut the zucchini in half lengthwise and then into thin slices. Season with olive oil and salt.
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Divide the picking pumpkin on the plate. Place pistachio puree and dots of red currant cream with the help of the piping bags.
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Crumble some goat cheese and put the pumpkin seeds and zucchini in between. Garnish with the pistachio, baby cream or cress. Yummy! .
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Nutrition
675Calories
Sodium0% DV1.570mg
Fat83% DV54g
Protein28% DV14g
Carbs10% DV31g
Fiber24% DV6g
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