Belinda and Jarrad McKay from Puha and Pakeha are our Mates with Plates today and here is their recipe for pumpkin pikelets with watercress sauce and sweet corn and capsicum salsa:
1 cup Pureed pumpkin*
1tsp Smoked paprika
1/2tsp White pepper
2tsp Baking Powder
* to make the pumpkin puree. Place 450g pumpkin in a saucepan, cover with water and boil until soft.
Drain water and puree with a stick blender, allow to cool.
Beat the egg and add pumpkin puree.
Whisk in smoked paprika, white pepper, salt, baking powder and milk.
Slowly add the flour a small amount at a time and whisk until smooth.
Lastly add melted butter. Mix until smooth and to cook place spoonfuls onto a hot greased pan.
1 Spring Onion - chopped
1 Tbsp Lemon Juice
1 Tbsp Horseradish
1/2 tsp Salt
1/4 tsp White Pepper
250g Sour Cream
Place all ingredients in a food processor or bowl with stick blender.
Process/blend until all ingredients are finely chopped and blended through the sour cream.
Sweet Corn and Capsicum Salsa:
1/4cup Sweet corn
1/4cup Red capsicum finely diced
1tsp Lemon juice Salt and pepper
Mix together and season to taste.
Set aside until ready to serve.
The Long Lunch with Lynda Hallinan, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.