Pumpkin Pie - Danish/Scottish/Australian Style!

Today's dish has had an interesting journey to get to you - from Denmark - via Scotland, via Australia. The original recipe was passed on to me from my sister, who lives in the Highlands of Scotland. Where she is in the Northern Hemisphere, they have recently celebrated the old festival of Samhain, a celebration marking the end of the harvest season and the beginning of winter on October 31. This old Pagan festival has morphed into what is celebrated around the world in modern times as Halloween. Foods of the harvest are traditionally shared at this time of the year, with pumpkin being a very common ingredient to go into Samhain celebration dishes.

Andrew has been asking me to make a pumpkin pie for a while, and so when my sister sent me a Danish pumpkin pie recipe this week that she had made and recommended - and we had a glut of pumpkin at our house - I thought it was a great time to give it a try. I made a few changes to the original recipe, omitting the brandy (not being brandy drinkers, we didn't have any in the house so I just left it out), tweaking the dairy and spice component and adding vanilla, as well as a pecan/hazelnut pastry base.

You could easily use store bought plain shortcrust pastry for this recipe if you wanted to simplify the preparation, but if you have time, the nutty base is really delicious and adds another taste and texture element to the dish. I used a mixture of ground hazelnut and pecans - just because I had them in the pantry. I blitzed the nuts in the food processor until they were blended finely. You could use almond meal too if you liked.

Pumpkin Pie

with Hazelnut & Pecan Pastry

The pumpkin pie is rich, so I served it in quite small slices, dusted with a little icing sugar and eaten with a small scoop of vanilla ice cream, a few walnuts and a drizzle of maple syrup. It would also be great with some thick cream on the side, dusted with some praline.

The very warm, spicy aroma of this dish remind me very much of traditional Christmas flavours. The pumpkin pie would be a great addition to a Christmas dinner - or if you are in the States, Thanksgiving.  Although the flavours are rich, the texture is light, so it gives you lots of taste without heaviness. You could also do little individual tarts which would look fantastic.

Whether you are celebrating Christmas, Thanksgiving, Halloween or Samhain - or even if you are not - this is a delicious dish to serve and share.

Pumpkin Pie

served with walnuts & maple syrup

You will need:

For the pastry - 2 1/2 cups plain flour, 1/3 cup caster sugar, 1/2 cup ground hazelnuts, 1/2 cup ground pecans, 175g chilled butter, 2 egg yolks, 2 tablespoons iced water.

For the filling - 500g peeled pumpkin, 175g brown sugar, 4 eggs, 2 cups cream, 2 teaspoons cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon grated nutmeg, 1 teaspoon vanilla extract, 1/2 teaspoon salt.

Method:

Chop the pumpkin into cubes and steam until very soft (I do this by putting the cubes of pumpkin on a large flat plate, covering with plastic wrap and cooking on high in the microwave for about 6 minutes - you do not need to add any water at all) Place the cooked pumpkin in a strainer for at least 30 minutes and allow the excess moisture to drain away.

In the meantime, make the pastry. Place the flour, sugar, nuts and butter in a food processor and blend until just combined.

Whisk together the egg yolks and cold water. Add to the flour mixture and process until it mixes and then forms a large ball of dough. Do not over process your mixture.

Turn the ball of dough onto a floured board and knead gently until the dough holds together well. Shape into a rough disc shape, cover with plastic wrap and put in the fridge to rest for 30 minutes.

Once the pastry has rested, roll the pastry flat and line a pie dish. Bake at 180C for about 15 minutes.
Remove from the oven and set aside.

To make the filling, put the pumpkin and all of the other filling ingredients into a food processor and blend until smooth. The consistency will be quite runny - don't be concerned - it will firm up during the cooking process.

Pour the filling into the pastry case.

Bake the pie at 180C for about 1 1/4 hours. Allow to cool before dusting with icing sugar. I serve mine with walnuts, a drizzle of maple syrup and a scoop of cream or ice cream.

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Divine Duck

Firstly, I am happy to report that after lots of searching, disappointing open houses, inflexible real estate agents and horrible paperwork we found a gorgeous old house through a private listing, with a delightful landlady who made the whole process a pleasure. So, this weekend Gourmet Goddess will be relocating to a new kitchen! I can't wait to set up my new cooking workspace, which includes an old fashioned walk in butler's pantry and a dishwasher (those post dinner party washing up sessions are going to be so much easier!) We now also have a garden where we will be growing some of our own herbs and produce, so prepare for some Gourmet Goddess gardening content in the future.

So, at the moment the house looks like a bomb site and there are boxes everywhere as we start to pack. We move on Friday. I am trying to clear the freezer and the pantry before we move, (less to pack and a chance to use up ingredients) so that was the inspiration for today's recipe. I had two Game Farm duck breasts that I wanted to use, so I created a duck salad, served with toasted walnuts, pomegranate seeds and creamy white bean puree. I used delicious, delicate tasting mache leaves as the green component. I first saw these salad greens in France, where they seem to be the salad leaves of choice - but I had never seen them in Australia until Sunday afternoon when I found them for sale at Harris Farm Grocer (I picked them up at Broadway, if you live in New South Wales) If you can't find mache, then use any greens that take your fancy - baby spinach or rocket would be lovely.

This salad doesn't require a dressing - I just drizzled over the pan juices from the duck and it was delicious. I toasted the walnuts for a couple of minutes in a dry pan, to add a nutty taste and some crunchy texture. You can use any kind of white beans for the puree - I used tinned cannelini beans, but butter beans would work too. Always remember to rinse tinned beans really well before use for a better result.

You could marinate the duck overnight if you wanted to, but I didn't have any time to do that so I only let it sit in the marinade for about 15 minutes - it worked fine. I absolutely love pomegranates, but if you don't like them or you have trouble finding them, my next choice would be tangy pieces of pink grapefruit. I think anything with a tartness to cut through the richness of the duck would be ideal.

If you are a little bit daunted by the idea of cooking duck, this is a great way to introduce yourself to it. The instructions are foolproof and you will end up with a deliciously tender result. Give it a try. Next week I will be reporting from the new Gourmet Goddess kitchen, so see you then!

Duck breast salad with white bean puree, walnuts and pomegranate

You will need:
2 duck breasts- skin on, 1 teaspoon paprika, 1 clove minced or finely chopped garlic, 1/2 tablespoon olive oil, a couple of pinches of cayenne pepper, 1 tablespoon toasted walnuts, a tablespoon fresh pomegranate seeds, a couple of handfuls of mache (or other salad) leaves,1 tin well rinsed and drained white beans, a splash of olive oil, 1 tablespoon natural yogurt (the thick continental style if you can get it) salt, peppper to taste, 1 teaspoon lemon juice, white balsamic vinegar or cider vinegar - take your pick.

Method:
First, with a very sharp knife, score the skin on the duck breasts - I cut them on the diagonal so that it cuts through the skin, but not the flesh underneath. Combine the paprika, garlic, olive oil, cayenne and a generous amount of salt and pepper. Add the duck breasts and ensure they are all covered. Set aside for about 15 minutes (or overnight)

In a food processor, blend the rinsed beans, olive oil, yoghurt, lemon juice (or whatever you decided to use) and season very generously with salt and pepper. Taste for seasoning and adjust if necessary.

Preheat the oven to about 220C.

In a non stick pan, cook the duck breasts on a low to medium heat for 3 minutes, skin side down. The skin should turn golden and the fat will start to render from the skin. Turn the duck over and cook for another minute.

Transfer the duck to a baking dish and cook for about 15 mins in the oven. Remove the duck from the oven and allow to rest for 10 minutes before cutting diagonal slices to serve. Save the pan juices - they will form the sauce.

To assemble the salad, simply start with a layer of bean puree, then arrange your salad leaves, pomegranate and walnuts. Finish off with slices of the duck and drizzle over the pan juices just before serving.

Serves 4 people as an entree or 2 as a main. We ate ours with crusty bread to mop up the bean puree and the delicious duck juices.

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A lovely fig tart for Autumn....

You will remember that I purchased half a dozen lovely organic red figs at the Addison Road market on the weekend, so I decided to use those as the centerpiece for a quick and easy tart. I had to bake something for a work morning tea and I wanted something I could throw together easily - This tart fits the bill perfectly.

I am also in the process of trying to use up various bits and pieces in the freezer and pantry - something I do each season. It is always good to have a good pantry clear out at  least a few times a year and it is a good excuse to create ways to use up bits and pieces that you might have leftover from other culinary ventures.

I discovered I had some almond meal (just a handful), some hazelnuts and some walnuts so I ground them all together and used those on the base of the tart. Other random leftover ingredients were a couple of sheets of puff pastry in the freezer and some maple syrup in the cupboard. These also helped to create this dish. This tart is of the rustic, freeform variety - I didn't fuss around with it or attempt to make it particulary perfect or pretty. You can if you want to. You could also do individual ones. This tart can be served warm or cold and would be nice with a little double cream as a dessert. This is a great way to enjoy the beautiful new season's figs that have started to appear in the greengrocer, welcoming in Autumn.

Walnut, almond & hazelnut tart with organic red figs.

You will need: 1 sheet pre packaged puff pastry, 6 figs sliced, 1 cup maple syrup, 3 tablespoons butter, 1/2 cup each of ground hazelnuts and walnuts, 2 tablespoons almond meal, 1 teaspoon vanilla extract, 2 Tablespoons caster sugar, 1/4 teaspoon grated nutmeg, 1 egg lightly beaten.

Method: Preheat the oven to about 220C.

Melt the butter and combine well with the nuts, vanilla, sugar and nutmeg.

Lay the pastry sheet on a baking tray (I use baking paper on the tray - no washing up!) and spread the nut mixture over the pastry, leaving about 2cm free around the edges of the pastry.

Lay the sliced figs over the nut mixture. Fold up the edges of the pastry and pinch around the edges so that it sticks together and stays put. Bake the tart until golden.

When you remove it from the oven, brush with the maple syrup when it is still warm.

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Red jewels for dinner....

This morning when I was at the market I was drawn to a basket of beautiful red pomegranate fruit and I decided to make this delicious, tart fruit the centerpiece of tonight's dinner. I just love the beautiful jewel red of the kernels, and the crunch as the seeds explode in your mouth and you get a hit of that gorgeous pomegranate juice. I have ramped up the pomegranate flavour of my dish by also using pomegranate balsamic as a base for the dressing. It you are unable to find this ingredient, try mixing a little pomegranate molasses with a little vinegar. It will be an acceptable substitute for the balsamic.

Pomegranates are used a lot in middle eastern cuisine, so that is my inspiration for tonight's dish. I have combined the flavours of mint, the spice of cumin, cayenne and paprika, the creaminess of whitebeans and organic yoghurt, the crunch of pomegranate and walnuts and teamed them together with fresh scallops and barramundi. One of the real joys of this dish is the fantastic array of textures, as well as the contrasting flavours.

If you think the recipe looks a bit fiddly, don't be put off - although there are a few processes involved they are all very quick. I made this in under half an hour without even trying.

A handy hint for removing the kernels from your pomegranate. (I know some people think they are a bit of a pain in the butt to prepare) Cut the fruit in half. Break it into pieces and put it in a bowl/sink of water. Pull away the pale connective part of the fruit. The ruby red seeds will sink to the bottom and the pith with rise to the top. Skim it off and you are left with perfect kernels.

And before we look at the recipe - a Gourmet Goddess trivia fact - The tattoo you can see a glimpse of in my profile picture includes 5 pomegranates. They are a commonly a symbol for the Goddess in many cultures and pop up as symbols in many different mythologies. And if you look carefully, they are also depicted on the High Priestess Tarot card. See, you are eating fruit with a history!

 Spiced Barramundi and Scallops

with whitebean puree and mint, zucchini and pomegranate salad

You will need:
For the marinade - 1 tablespoon olive oil, 1 heaped taspoon paprika, generous pinch cayenne, 1/2 teaspoon cumin, salt and pepper

For the bean puree - 1 tin white beans (I used Cannelini) rinsed and well drained, 1 tablespoon thick continental style yoghurt, 1 clove garlic, salt and pepper.

For the salad - 2 medium zucchini sliced thinly, 2 tablespoons chopped fresh mint, 2 tablespoons finely sliced spring onions, 1/2 cup fresh pomegranate kernels, 1 tablespoon roughly chopped walnuts ( I always toast them a little in a dry pan first - it makes them crunchier and nuttier)

For the dressing: 2 tablespoons pomegranate balsamic, 2 tablespoons olive oil, pinch salt, pepper, 2 teaspoons warm water.

Plus 1 small piece of Barramundi per person, 3 Scallops per person

Method: First, combine the marinade ingredients. Cut the fish into large chunks, add the fish and the scallops to the mixture, mix well and set aside.

Whisk together the dressing ingredients and set aside.

Combine the bean puree ingredients in a food processor and blend until creamy. Set aside.

In a grill pan, cook the zucchini on both sides, until it starts to colour. Allow them to cool a little before mixing them with all of the salad ingredients.

Now cook the fish and scallops - be sure not to overcook them. Scallops literally take about 20 seconds a side. The fish will vary according to how thick it is, but it should only be a minute or so a side, if the pieces aren't too large. Allow the seafood to rest for at least 5 minutes before assembling the dish.

Now you are ready to put the dish together - start with a few spoonfuls of the puree, then combine the salad ingredients and the dressing in a seperate bowl. When combined, put a pile on top of the puree. Top with the seafood. Drizzle over any juices from the seafood and serve right away.

Serves 2 - 4 people.

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Pasta - Pronto!!!

I felt like pasta for dinner tonight but I didn't want a meat based sauce - I had bacon for breakfast this morning and Yum Cha for lunch (Mmmmmmm... BBQ pork!) so I had more than my carnivore quota for the day! I picked up some winter veges on the way home (spinach, fennel and pumpkin) and came up with this. This pasta is a lovely vegetarian dish that tastes luxurious, takes very little time to make and looks great. The addition of the walnuts adds texture to the dish and the lemony, garlic sauce is a great accompaniment to the winter vegetables.

Fettuccine with Winter Vegetables and lemony garlic sauce

You will need: 1 cup pumpkin - cut into small cubes, Half bunch English spinach - sliced quite finely, 1 small bulb fennel, 1 medium brown onion, 2 tablespoons roughly chopped walnuts, 2 cloves garlic, 1 teaspoon grated lemon rind, 150ml cream, splash of olive oil, salt and pepper, parmesan cheese, Fettucine.

Method: Steam the pumpkin until cooked, but still firm. Set aside.

Slice the fennel and onion to a similar thickness as the fettucine. Cook the fennel, garlic and onion in a splash of olive oil. Cook on a medium heat until it starts to look transparent. You do not want to brown it, so keep an eye on the heat.

Put the water for the fettucine on to boil, adding plenty of salt. Once it boils, add the pasta.

While the pasta is cooking, return the onion/fennel to the heat and then add the cream, pumpkin and lemon rind. Mix it in well and allow it to simmer gently and reduce.

Add the walnuts, salt and pepper to taste.

When the pasta is cooked, add it to the sauce, along with the spinach. Combine gently, check for seasoning and serve right away with parmesan and cracked pepper.

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Purple Reign

When it comes to root vegetables, I have always held the view that Beetroot is king. Earthy and sweet, all swathed in ruby/purple goreousness, the colour of Ceasar's robes. It has been eaten since Roman times, when it was used to treat sickness and was believed to fortify the blood. Beetroot is ridiculously good for you - rich in folate, vitimin B, very high in fibre and extremely low GI, so it will help stabilise your blood sugar. Apart from all of that, it tastes fantastic.

Beetroot is in season right now and it is a great time to eat it at its best. I was inspired by this morning's trip to the grocer, where I found beautiful fresh bunches of beetroot and new season's oranges - ingredients that belong together. I was craving fresh greens all day, so tonight's dish is a salad - with roasted beetroot as the star - along with mixed greens, fresh orange, toasted walnuts, fetta cheese and an orange and maple dressing.

Before we go to the recipe, I should share a little Gourmet Goddess cook's hint with you. The secret to the fabulousness of this salad is in matching the music to the boldness of the beetroot. Punchy, sassy, purple as they come and sure to make you feel good? There could be only one choice here. I have to admit that a sneaky glass of red for the cook and Prince played loudly on the stereo (Purple Rain on high rotation and a singalong to Raspberry Beret!) made the beetroot that much sweeter. Would I lie to you?

Balsamic Roasted Beetroot Salad

with Orange and Maple Dressing

You will need: 1 bunch fresh beetroot, 1 large red onion cut into thick slices, 3 cloves garlic, Olive oil, 2 tablespoons of Balsamic Vinegar (tonight I used a Pomegranate Balsamic but a plain one is still perfect), Juice of 1 orange, 1 tablespoon maple syrup, Sea salt & pepper

For the salad: Mixed greens, Flesh of 1 orange, sliced into segments, 1 or 2 tablespoons walnuts (I toast them in a dry pan for 5mins - gives a better flavour), A few cubes of Fetta cheese (I used an organic sheep milk Fetta tonight)

For the dressing: 2 tablespoons maple syrup, 4 tablespoons orange juice, 1 clove crushed garlic, 2 tablespoons extra virgin olive oil, Salt & pepper to taste

Method: Start by cutting the stalks off the beetroot and putting them in a pot of water. You should keep the beetroot whole at this point. Bring them to the boil and then simmer for about 15mins. You are not trying to cook them right through, so don't worry if they are still quite firm after the cooking time is over.

Plunge the whole beetroot into a bowl of cold water and let them sit there for 5 minutes. With your hands, rub the outside skin off the beetroot (treat it rough, it can handle it) You should be left with beautiful smooth, bright purple beetroot. Cut the whole beetroot into into small wedges.

In a baking dish, mix the beetroot, onion, garlic, oil, balsamic, maple syrup, orange juice, salt & pepper and cook in a hot oven for about 45mins (or until the onion and beetroot has caramelised and the liquid has evaporated) Stir the mixture a few times during the cooking process. Let the mixture cool to room temperature.

Whisk the dressing ingredients. Assemble the salad ingredients and beetroot - topping with the the walnuts and a crumble of Fetta. Drizzle with the dressing and serve right away.

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