Saturday, August 24, 2013

Roast Pumpkin Dip

Oh my. This is scrummy scrummy scrummy. And there is no garlic! Sometimes you just can't be bothered with garlic (it doesn't agree with me sometimes).
Grandad and Aunty Tracey are coming over for lunch so last night we had a roast- Balsamic and Onion Pot Roast which gives us loads of leftover meat and gravy to make Roast Beef Sandwiches with (Pour meat and gravy in a pot, warm through, warm up some rolls, meat, swiss cheese and green pepper). I purposefully roasted way too much pumpkin so we could have some dip too. I'm impressed myself with this one. And as usual I didn't really measure, so the next time I make it, it will taste different.  It's one of those recipes that you have to taste as you make, and make it how you like it.

Roast Pumpkin Dip

About 1/4 of a crown pumpkin sliced
Masterfoods Roast Vegetable Seasoning
Extra Lite Olive Oil

To roast pumpkin I precook in the microwave with about 1/4 C of water, covered in a microwave safe container for 10 minutes give or take, poke with a fork to see if it is almost cooked, if it is hard it won't go nice in the oven.
One of these old Tupperware containers 
Then splash a bit of olive oil on and some of the seasoning and cook in a hot oven (240 C) until it starts to crisp and brown on the edges, turn once after about 12 minutes.

Cut the skin off the roast pumpkin and put in a food processor with:
1/2 C unsalted cashews
1 tsp of dried coriander flakes
1 tsp of cumin seeds (crush the coriander seeds in a pestle and mortar )
1/4 C olive oil

As Jamie Oliver says Wazz it all up, use a food scraper to push it all back down a few times and taste.  If it tastes yum- then ya done!
I sprinkled a few more coriander flakes on top and a few pumpkin seeds for garnish.
Enjoy with plain crackers, pita crisps or bagel crisps.
Grandma said: "it tastes like the one you buy in the shop"

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