Australian based-Kiwi Chef Hayden McMillan is the Weekend Treats guest this week. He's a chef at Etta in Melbourne and will be back in New Zealand for the SKYCITY Variety of Chefs on August 31st.
Tamari roasted pumpkin, sunflower & horseradish
1 Buttercup pumpkin (small)
100g Brown sugar
50g Olive oil
100g pumpkin seeds
200g sunflower seeds
500g vegetable or canola oil (frying)
50g Fresh Dill
50g Fresh Horseradish
Pre-heat oven to 165°c
Peel buttercup, cut in half and de-seed.
Line a baking tray with baking paper. Sprinkle half the brown sugar, tamari and oil on base.
Cut pumpkin into quarters and place on tray cut side down, sprinkle the remaining sugar, tamari and oil over pumpkin.
Cover with baking paper then tin foil and place in oven for 25 min’.
Remove from oven and flip the pumpkins over to ensure even cooking and so the juices infuse into both sides whilst cooking. Return to oven for a further 10-15 min’s or until soft and cooked through.
Once cooked leave pumpkin aside with the foil slightly off so it doesn’t over cook, the juices will all soak up into the pumpkin this gives you time to fry your seeds.
Place frying oil into a large sauce pan along with your seeds and put on medium heat, stirring with a long handled wooden spoon continuously as the heat increases.
The seeds are ready when they float to the surface and start making a popping/cracking sound, with a small sieve or slotted spoon scoop the seeds that have risen to the top and place onto a paper towel lined tray. Continue until all seeds are done. Some may not want to puff just leave them in pot and strain oil through fine sieve to cool and store for another time.
Add your puffed seeds in 2-3 batches to a large sauce pan and place on a medium heat for 1-2 minutes toss the seeds until they dry out slightly then deglaze the pan with Tamari, tossing the pan continuously to glaze the seeds and the Tamari has stuck to them well and slightly sticking to pan.
Remove from pan to a paper towel lined tray to cool and repeat process for rest of seeds.
To serve re-heat pumpkin in oven until warmed through, place pumpkin on a serving dish, spoon any remaining cooking juices over pumpkin and cover with your Tamari coated seeds.
Micro-plane the horseradish over pumpkin or use a fine grater and pick small sprigs of dill to finish.
Listen to the full interview with Hayden McMillan above.
The Long Lunch with Carly Flynn in for Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.