For those who were wondering how the new recipe worked out, I loved it! I thought you would be interested in some of the preparation. It's winter here, so all of the winter foods are on. Pumpkins in New Zealand are smaller, and mostly green looking, but still orange inside. The flavor is similar. They are used mostly for cooking.
The recipe called for a food processor to make the sauce. I don't have one, so I had to get creative. I chopped all of the almonds and garlic very fine, and then ground them smaller in the mortar and pestle. I added the Greek yogurt, lemon juice, salt and coriander to the nut mixture and whizzed it with the immersion blender. I skipped the mint leaves called for in the recipe because I didn't have any.
Mark roasted the NZ yams. He also was a peach and shredded the raw pumpkin for me. It all came together really well, but was a bit labor intensive. I think the food processor in Utah will make this shredding, chopping and sauce-making much easier to do.
The result really was yummy. I especially loved the sauce. It had a wonderful depth, savory complexity, and texture with the roasted nuts. The fritters were lovely too, with great smokey-sagey pumpkin flavor. Mark wished they had a little firmer structure; maybe I will add some bread crumbs next time? It was really fun to try and I can't wait to experiment more with the rest of the Cuisine June issue.
The yams were delicious too. Even the grumpy girls who solemnly swore they would never eat grub-looking food items thought it was their favorite part of dinner. I still say the A+ item was the sauce!
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