Fall is pumpkin time! Celebrity chef Jamie Oliver also has a few delicious pumpkin recipes ready for us. He has reinterpreted classics such as stuffed pumpkin and American pumpkin pie and shows how they can be modified with fresh ideas.
Be sure to try these delicious dishes that will make the pumpkin season a real taste experience!
Pumpkin Stuffed with Rice – Vegetarian
Preparation time: 1 hour and 30 minutes
Difficulty level: Not too difficult
Ingredients for 4 servings:
1 pumpkin, approx. 1 kg
2 garlic cloves, peeled
olive oil
1 red onion, peeled and finely chopped
1 small handful of black olives, pitted and chopped
2 sprigs fresh rosemary, leaves finely chopped
1 dried chili
Sea salt
freshly ground black pepper
½ teaspoon ground nutmeg
½ teaspoon cinnamon
50 g basmati rice, rinsed
75g dried cranberries
50 g peeled pistachios
a finely grated mandarin orange peel
200 ml vegetable broth
1. Preheat the oven to 230ºC.The lid of the pumpkincut off and set aside. Remove the seeds with the help of a spoon. Spoon out a little more of the pulp and chop finely along with one of the garlic cloves.
2. Heat a frying pan over medium heat. Add a little olive oil to the pan, then add the chopped pumpkin flesh, garlic, onion, olives and half of the rosemary leaves. Cook for 10 minutes or so until the pumpkin is tender.
3. Meanwhile, place the whole garlic clove and the remaining rosemary leaves in a mortar and pestle. Then mix the whole thing with the dried chili. Add a pinch of salt, some pepper, nutmeg and cinnamon and stir until a paste forms. Add a little olive oil and then rub the inside of the pumpkin with the mixture.
4. Season the cooked pumpkin mixture and stir in the rice, cranberries, pistachios, tangerine peel, a pinch of nutmeg and cinnamon. Then add the vegetable stock, bring to the boil and simmer for 3 minutes (no longer, otherwise the rice will end up overcooked).
5. Tear off a sheet of aluminum foil large enough to wrap the pumpkin twice. Then pour the rice mixture into the pumpkin and put the lid back on. Rub the pumpkin peel with a little olive oil and wrap it with aluminum foil. Bake in the oven for about an hour.
Baked mini pumpkins with chestnut and cherry filling
The combination of creamy cheese, nutty chestnuts and sweet and sour cherries makes this dish a real treat for the palate.
Preparation time: 1 hour and 15 minutes
Difficulty level: Not too difficult
Ingredients for 6 servings:
6 mini pumpkins (each about the size of a large grapefruit)
olive oil
6 fresh bay leaves
200 grams of wild rice
2 red onions
180 grams of vacuum packed chestnuts
2 sprigs of fresh rosemary
150 grams of Dolcelatte cheese
90 g dried sour cherries (or dried cranberries)
Preparation:
1. Preheat the oven to 190ºC.
2. Cut off the pumpkin tops using a sharp knife. Remove the pulp and seeds with a spoon.
3. Brush all pumpkins with oil and season the insides generously with sea salt and black pepper.
4. Place on a baking tray and place the lids next to it. Place a bay leaf in each hollowed pumpkin and bake for 50 minutes to 1 hour, or until softened.
5. Meanwhile, rinse and drain the rice, put it in a pot and cover with plenty of water. Bring the water to the boil and simmer for about 30 minutes or until the rice is cooked. Drain well and set aside.
6. While the rice is cooking, peel and chop the onions.
7. Heat 2 tablespoons oil in a pan over a medium heat, add the onion and salt, then cook for 15 to 20 minutes, or until soft.
8. Roughly chop the chestnuts, then pluck the rosemary leaves from the stems and chop finely. Add both to the onions. Reduce the heat slightly and cook for about 10 minutes, stirring occasionally.
9. Cut the dolcelatte cheese into small pieces, then stir it into the onions, mix with the cooked wild rice and dried sour cherries and season to taste.
10. Stuff the roasted pumpkins with this mixture, removing the bay leaves first.
11. Bake in the oven for another 5 minutes. And done!
Sausage rings with pumpkin puree recipe from Jamie Oliver
Preparation time: 1 hour and 40 minutes
Difficulty level: Not too difficult
Ingredients for 4 servings:
1 large butternut squash
12 chipolata sausages or 4 pieces of farmer's bratwurst, usually available by the meter in a spiral wreath
A few sprigs of sage
olive oil
250 grams unsalted butter
1 large pinch of cumin
1 whole nutmeg, for grating
4 apples (Cox or Braeburn varieties are particularly suitable)
Preparation:
1. Peel, halve and seed the pumpkin. The pumpkin seeds can be roasted later. Cut into equal pieces and cook in a pot of boiling salted water for about 30 minutes until tender (to check, pierce the meat with a knife). Drain in a colander and let cool for a few minutes.
2. Preheat the oven to 190ºC. While the pumpkin is cooking, form the sausages into a ring and pierce evenly on both sides with a skewer. Tuck sage leaves between the sausages.
3. When the pumpkin pieces have cooled down a little, mash them with a potato masher and mix them with a little olive oil and butter. Add the cumin and some grated nutmeg and season with sea salt and black pepper.
4. Cut the apples into wedges, then place the sausages and apples on a baking tray and spread the sage leaves on top. If desired, sprinkle the pumpkin seeds on top. Drizzle with olive oil, then bake for 30 to 35 minutes, until the sausages are crispy and the apples are soft.
5. Serve the sausages with the roasted apples, the pumpkin puree, a sauce or chutney and some steamed green beans or broccolini.
American Pumpkin Pie – Recipe by Jamie Oliver
Preparation time: 40 minutes
Difficulty level: Not too difficult
Ingredients for 8 servings:
1 package of ready-to-bake orhomemade shortcrust pastry(for springform pan 22 cm in diameter)
1 large butternut squash, quartered and seeded (you can use the seeds for garnish)
¼ teaspoon ground nutmeg
¼ teaspoon grated ginger
¼ teaspoon cinnamon
4 tablespoons maple syrup
6 tablespoons sugar
3 large chicken eggs, beaten until fluffy
200 ml Crème fraîche
Preparation:
1. Preheat the oven to 200ºC. Roll out the shortcrust pastry thinly and spread it into a greased springform pan, pressing it lightly on the edges. Bake the shortcrust pastry for 20 minutes, then remove from the oven and set aside.
2. Place the pumpkin pieces on a baking tray. Sprinkle with the nutmeg, ginger and cinnamon and drizzle with the maple syrup. Cover the baking sheet with a double layer of aluminum foil and bake the pumpkin for 45 minutes until tender. Set the oven to 180ºC.
3. Allow to cool, then scoop out the pulp. You should have about 600g of cooked pumpkin flesh. Put it in a blender and puree until smooth. Pour the mixture into a bowl. Add 2 tablespoons sugar and the beaten eggs. Mix well and stir in the creme fraiche.
4. Pour the mixture onto the cooled shortcrust pastry base and bake for 45 minutes.
5. Meanwhile, wash and dry the pumpkin seeds and place them on a baking tray. Sprinkle with the remaining sugar and bake in the oven with the cake for the last 10 minutes, until crispy.
6. Remove the cake from the oven. Sprinkle with the seeds once they have cooled. Serve with cream or ice cream.
