Recipes

Pumpkin Seeds Recipes

-Caramelised Pumpkin Seeds

Pumpkin Seed Oil Recipes

-Boiled beef salad with Pumpkin Seed Oil
-Bean Salad with Pumpkin Seed Oil
-Vanilla ice cream with Pumpkin Seed Oi
- Scrambled eggs with Pumpkin Seed Oil
-Labne Pumpkin Oil Chees

Bamboo Shoots Recipes

-Bamboo Caesar with a Bite
-Entrée platter with Marinated Bamboo Shoots
-Tofu and fresh Bamboo Shoot frittata
-Endeavour Prawn with Marinated Bamboo Shoots

Pumpkin Recipes

Pumpkin Seeds Recipes

Caramelised Pumpkin Seeds

Ingredients:

1 part natural pumpkin seeds
1 part castor sugar

Method:

Melt sugar in a frying pan and brown slightly, mix in pumpkin seeds, take frying pan off the heat and keep stirring mixture until cooled and place on baking paper until cold. Mix in blender until mixture is smooth. Store in an airtight container, away from light. Use as a garnish on vanilla ice cream, pastries and cakes.

Pumpkin Seed Oil Recipes

Boiled beef salad with Pumpkin Seed Oil

Ingredients:

300g boiled beef
1 large onion
1 boiled egg
5 tbl spoons pumpkin seed oil
4 tbl spoons Aceto Balsamico (vinegar)
   salt and pepper

Method:

Thinly slice the beef, onion and place together into a bowl.  Mix salt, pepper, pumpkin seed oil and vinegar. Put the dressing on top and leave covered for 30 minutes. 
Garnish the salad with the egg (sliced) before serving.

Method:

Put Ice cream on a plate or bowl and pour some Pumpkin Seed Oil over the top of the Vanilla Ice cream.
If you want, you can decorate it with some strawberries and/or Mint Leaves as well some whipped cream.

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Method:

Beat the eggs, add salt , pepper, milk and herbs.
Heat up the Pumpkin Seed Oil slightly in a pan, stir in the egg mix and let it thicken.

Ingredients:

1 Spanish onion - brunoise

2 shallots – fine slice

30 gm ginger – fine julienne

25 gm fresh coriander - chopped

400g fresh bamboo shoots – cut into short batons

400g firm tofu – small cube (1cm)

8 eggs

120 ml milk

1 1/2 cups self raising flour

Methode:

Crack eggs into large mixing bowl, mix with milk

add self raising flour to make batter.

Add to other ingredients, season well (salt and pepper).

Line tray with silicon or grease proof paper and spray with cooking oil spray or rub with butter.

Pour in mix, cover with foil and bake at 140°C for 30 minutes, remove foil and bake further 10 minutes.

Chill and cut into desired size serves.

Serve as part of a buffet or antipasto.

Endeavour Prawn with Marinated Bamboo Shoots (Gluten Free)
Recipe from Craig Squire, Red Ochre Grill Cairns

Modern chefs tend to bastardize terminology for their own convenience, or to make a dish sound nice. Thus a tian generally means a stack, as a form of presentation.
When in reality it’s a French provincial earthenware dish, usually square.
In Chinese Daoism it is also translated as Heaven, which I like the thought of when eating this dish….

Ingredients (Serves 4 entrée’s):

20 freshly cooked Endeavour Prawns
   –peeled and de veined
2 avocadoes - sliced
60 gm “Marinated Bamboo Shoots”
1 medium taro

For salsa
1 ripe but firm mango – fine diced

To taste:
Chopped chilli
Chopped coriander
Finely slivered ginger
60 ml rice vinegar
40 g lemon aspen
     – available from Red Ochre Grill   
       and food wholesalers
60 g palm sugar
1 star anise

Description for Salsa

Put rice vinegar, lemon aspen, palm sugar and star anise in a pan together and simmer gently for 5 minutes.
Strain through fine sieve, pressing out all lemon aspen juice.
When cool mix lemon aspen liquid, mango, chilli, ginger, coriander
With a splash of fish sauce and sesame oil

Preparation of Taro chips
Peel and slice taro finely, fry in veggie oil until golden, drain on paper towel

To serve
Slice avocado and assemble in layers with Prawns, Taro Chips and Marinated Bamboo Shoots.
Drizzle salsa around stack.

Serve with a fresh Pinot Gris. Bon Appetite

Pumpkin

Pumpkin – Leek – Quiche (pie)
The recipe is for a ø28 cm baking tray

Ingredients:

350 g puff pastry
2 tsp Olive Oil
150 g Leek
250 g pumpkin (prefer Butternut/ without skin and seeds)
Herb sea salt, pepper, curry (medium hot)

Filling:

2-3 fresh eggs
180 ml full cream
50-80 g parmesan (grated)
Herb, sea-salt, pepper

Method:

Clean leek, cut leek in small pieces. Grate the pumpkin with grater in small pieces too.
Fry the leek and the pumpkin with the oil softly and add the spices to it. Cool it down a little bit.

Put puff pastry in the backing tray.

Prepare the filling.

Put the vegetables on the puff pastry and also the prepared filling on the top.

Bake Pumpkin Quiche in pre heated (220°C) approx 30 minutes.
Before you cut it cool it down for a few minutes.

You could also add some pumpkin seeds on the top or into the filling.
Before you serve the Pumpkin quiche you could put some Pumpkin Seed Oil drops on the top.