Tuesday, 15 September 2015

Crusted Pumpkin Wedges #sikandalouscuisine

Inspired from the Yotam Ottolenghi's PLENTY here is another delicious way to eat pumpkin . Set the oven at 190C and get prepping for this super dish which he recommends eating with a sour cream dip.

I used the ripe yellow one and kept the peel on , as suggested in the recipe . Cut wedges 1/2 thick in half moon shapes as seen in the photograph.Apply olive oil and both sides and set to bake for 5-7 minutes till half done , while your prep the topping. His recipe doesn't half cook pumpkin wedges . It sounded right to me so I did that .
7-8 Pumpkin Half moons with skin - 1/2" thick , lightly coated with olive oil on both sides.
50 Grams Grated Parmesan Cheese.
20 Grams Bread Crumbs.
6 Tablespoons Chopped Parsley ( I used Basil Leaves ).
1 1/2 Teaspoons Finely Chopped Thyme .
1 Tablespoon Lemon Zest.
2 Garlic Cloves Chopped.
60 Ml Olive Oil
Lightly mix topping ingredients , pat onto half done pumpkin wedges and bake for another 5 minutes.Eat with sour cream . Bliss !

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