PUMPKINS

           

Pumpkins originated in N. America.    Pumpkin seeds, dating right back to 7000-5500 BC, were discovered in archaeological dig in Mexico.  The word pumpkin (Cucurbita Pepo) originates from the word "pepon" which is Greek for large melon.  It is a very healthy vegetable as it contains lutein, masses of alpha and beta carotene and vitamin A.

Many delicious soups, sweet and savoury pies and tarts, side dishes, cakes, jams and chutneys are  prepared with this versatile vegetable.

I have, already, given you some pumpkin recipes in older posts.     Here are a few more that I hope you will enjoy.  

                                            

                                                TRADITIONAL PUMPKIN PIE

 A lovely sweet pie that is crisp and delicious

12 sheets phyllo pastry

150 g (5 oz) butter, melted

Filling:

750 g (1½ lb) pumpkin, peeled, seeds and fibers removed

4 tbsp rice

200 g (1 cup) sugar

1 cup chopped walnuts

250 (½ lb) raisins

Vanilla

½ tsp cinnamon powder

½ tsp grated nutmeg

½ tsp ginger powder

Pinch of salt

Icing sugar and cinnamon powder for serving

Grate the pumpkin and place in a sieve  and drain over a bowl.   After two hours squeeze the grated pumpkin, thoroughly, with the palms of your hands and place it in a large bowl, reserving the juice for later use.

Preheat the oven to 180 C (350 F).

Place all the remaining ingredients of the filling in the bowl with the grated pumpkin and mix everything very well together.

Place the sheets of phyllo pastry on a working surface and cover with a slightly damp cloth to prevent it from drying out.

Brush a sheet of phyllo with butter and put consecutive spoonfuls of filling on the long side of the pastry, closer to you.  Roll slackly like a Swiss roll and place, on the side of a buttered round baking tin.   Continue the same way, each roll touching the previous one, snail fashion, the last roll coiled round the centre.  

Brush the pie lavishly with butter and bake for 30 minutes.  Then sprinkle  evenly with the reserved pumpkin juice and bake for 30 minutes more, until crisp and golden.    Serve sprinkled with icing sugar and a little cinnamon.

                                                               

                                                               PUMPKIN JAM

My grandchildren love this jam

750 g (1 1/2  lb) pumpkin, peeled, seeds and fibers removed, cubed

500 g (1 lb) sugar

½ vanilla pod

1 small cinnamon stick

1 small slice of fresh ginger

1 liqueur glass of rum, optional

Simmer all the ingredients together, except the rum if using, until the pumpkin softens and the syrup thickens.   The next day add the rum, if using, and simmer for 15 minutes more.   Remove the cinnamon stick and the ginger slice and pour the hot jam in prepared jars.   Seal the jars and turn them up side down, to cool.  Next day turn them over and store in a cupboard.

                                       SWEET AND SOUR PUMPKIN

1 kg (2 lb) pumpkin, peeled, deseeded and sliced

3 tbsp olive oil

2 garlic cloves, peeled
A little salt

4 tbsp vinegar,

4 tbsp caster sugar

1 tsp dry ginger powder

1 tsp ground cinnamon

Salt and pepper

Chopped parsley to serve.

Sauté the garlic, in olive oil, for a minute or two.  Add the pumpkin, in batches, until the slices are soft and slightly charred around the edges. Sprikle with a little salt and remove the pumpkin to a deep serving dish, with a slotted spoon, discarding the garlic.

Mix the remaining ingredients and pour them into the frying pan and simmer gently for 3-4 minutes until the sugar melts.  Pour this thin syrup evenly over the pumpkin.   Cover the dish with cling film and refrigerate overnight.

Serve cold or at room temperature, sprinkled with chopped parsley.                          

                                            
                                                PUMPKIN AND CHICKEN TART

This is a tart that you will certainly enjoy if you like spicy food.

Pastry:

260 g (2 cups) plain flour sifted with

A good pinch of salt

¼ tsp medium hot curry powder

150 g (5 oz) butter

1½ tbsp or more sour cream

2 tbsp dry breadcrumbs and

1 tbsp grated kefalotyri. Cheddar or Parmesan for sprinkling over the pastry

Filling:

250 g (½ lb) chicken breasts, skinned and cubed

30 g (1 oz) butter

Salt

¼ tsp medium hot curry powder

125 ml (½ cup) dry white wine or

1 liqueur glass of brandy or rum

500 g (1 lb) pumpkin, peeled and coarsely grated

1 tsp salt

2 tbsp olive oil

1 large onion, finely chopped

1 slice fresh ginger

1-2 cloves garlic, finely chopped

1-2 tsp curry powder, hot or medium hot or according to choice

4 medium-sized eggs

125 ml (½ cup) milk

125 ml (½ cup) cream

A pinch of salt

2 tbsp grated kefalotyri, Cheddar or Parmesan for sprinkling over the filling.

First prepare the pastry.   Rub butter and flour and mix to a soft dough with sour cream.   Cover and ice for 30 minutes at least.

Meanwhile, sauté the chicken in butter, on all sides, until it is slightly brown.  Sprinkle with salt and curry powder and cook a few minutes more.   Pour in the alcohol of your choice, let it evaporate and allow the chicken to cool.

Sprinkle the pumpkin with salt and after 12 minutes squeeze it with the palms of your hands to remove as much liquid as possible and reserve.

Sauté the onion and the slice of ginger in olive oil for 2-3 minutes until the onion is  transparent.   Stir in the garlic and curry powder and cook, over low heat, for 5-6 minutes, allowing the aromas to mingle.   Add the reserved pumpkin, cover the saucepan and simmer very, very gently until the vegetable are cooked and quite dry.  Taste, and add a little salt, if necessary, discard the ginger, and allow to cool.

Preheat the oven to180 C (350 F).   Roll out the pastry and line a 28 cm/1l inch, buttered tart tin.   Prick the pastry all over to avoid puffing.   Cover the pastry with baking parchment and tin foil, to prevent the sides from collapsing, and bake for 12 minutes.  

Remove the pastry shell from the oven and discard the parchment and foil.   Sprinkle the pastry with the dried bread crumbs and grated cheese.   Spoon the pumpkin mixture into the shell and push the chicken cubes evenly over.  Beat the eggs with the milk and cream, add a little salt and pour over the vegetables.  Sprinkle with cheese and bake for 30 minutes or until puffed and golden.

                                  CHICKEN, MUSHROOM AMD PUMPKIN STEW

                                

As this lovely stew is rather time consuming to prepare, I suggest that you make it a day in advance, refrigerate it overnight and reheated before serving.   Moreover the taste will far more delicious!

1500 kg (3 lb) chicken breasts, skinned, and cut into bite-sized pieces

130 g (1 cup) plain flour mixed with

1 tsp salt and

½ tsp ginger powder and

¼ tsp grated nutmeg

125 ml (½ cup) olive oil

2 tsp clarified butter

1 litre (4 cups) tasty chicken stock

500 g (1 lb) pumpkin, peeled and cut in bite-sized pieces

Salt and freshly ground black pepper

1 kg (2 lb) white mushrooms, quartered

1 clove garlic, thinly sliced

½ kg (1 lb) frozen wild mushrooms

1 clove garlic, thinly sliced

2 large onions, grated

90 g (3 oz) bacon, finely chopped, sautéed and dried on kitchen paper

1 tbsp flour
1 liqueur glass of Metaxa brandy

250 ml (1 cup) cream

Sprinkle the chicken with the flour mixture, shaking off the excess.  Brown it on all sides, in olive oil and clarified butter and transfer the chicken, with a slotted spoon, to a casserole.

In the same frying pan sauté the pumpkin for 2-3 minutes. Sprinkle with salt and freshly ground black pepper, spoon it into a bowl and reserve.

Cook the fresh mushrooms, over high heat, with the garlic until they deminish in bulk and there is scarcely any cooking liquid left.  Sprinkle with a little salt and pepper and transfer the mushrooms to large bowl.

Finally sauté the frozen mushrooms and garlic over very high heat.   Add a little salt and freshly ground pepper, and cook for about 12-15 minutes until all the mushrooms are tender and place them over the sautéed fresh mushrooms.

Simmer the onion in the remaining olive oil and the clarified butter, until soft and transparent.   Add the bacon, sprinkle with flour and stir over low heat for about 3-4 minutes.   Splash with brandy and cook and stir for a few minutes more, allowing the alcohol to evaporate.  Add a little of the hot chicken stock, and simmer gently, stirring, for about ten minutes more, until the sauce thickens and bubbles..  Then blend the sauce with a hand blending rod until smooth.   It should have the consistency of thick soup; add a little hot chicken stock if necesary.

Meanwhile cook the chicken with about two cupfuls of hot chicken stock for about six minutes.  Add the pumpkin and simmer for 5 minutes more.   Then add the mushrooms and the onion/bacon sauce and bring to the boil.   Taste and add salt, pepper and a little nutmeg if necessary.  Remove the casserole from the stove and allow the food to cool.   Cover and refrigerate it overnight.

Next day reheat the stew thoroughly, add the cream and barely simmer for 2-3 minutes more.  Taste once more and season accordingly.   Serve with smashed potatoes with cream and chives, and a green salad.