Last year when i had a large amount of uncooked pumpkin left over from a recipe, i decided to grate it and freeze it in small portions. I'd like to use it up before i start using this year's pumpkins. Can anyone suggest recipes?
An enterprising restaurant in our village has just held a four day Cucurbitacae event - on pumpkins, squashes, courgettes, cucumbers and melons. kids activities, opportunities to carve pumpkins. The chef asked for pumpkins etc, and in return gave anyone who brought one a crêpe filled with pumpkin jam, and a drink. He was given lots of different ones. The local school kids all came for one morning to learn about the different types. Sat evening and Sun lunch he did a meal completely devoted to pumpkins etc. We had a pumpkin velouté, then chicken accompanied by pumpkin in three ways, ending with a pumpkin bavarois - all delicious and so interesting.
My favourite was a sort of 'rosti' made with two different sorts of grated pumpkin, (yellow and orange coloured flesh). He must have squeezed the liquid out probably using salt, then mixed it with cream, salt, pepper, lots of garlic and I think a little nutmeg. Then gentle fried spoonfuls, on both sides, until cooked and crispy on the outside. Try it and see what you come up with. I do think you will need to remove the juice though, especially as it has been frozen. Layer it in a colander sprinkled with salt for an hour or so, then rinse and squeeze liquid out, perhaps using a tea-towel.
Of you could do a big tray bake of the same, and put grated cheese on top and bake.
Or you could use any amount of it to make a chocolate cake. There are plenty of recipes available on line, using courgette/beetroot which are delicious. I've made the same recipes using green tomatoes or figs.
Good luck!
Boiled/steamed and mashed and used in scones (pumpkin scones) or cakes (chocolate or dried fruit cakes for a start) - I have recipes if you want.
In Australia we tend to eat just a lot of mashed pumpkin like you eat mashed potato.
Soup of course!
Soufflés
it's nice as a savoury custard - boil and mash then mix with beaten eggs, cream or milk, salt pepper, herbs like chives or chervil etc, then bake in the oven as bain marie - nice with some sharp cheese or chopped bacon added too.
Thanks for the ideas. I tried a version of the rosti today- not bad at all, although I think they'd be better with fresh rather than frozen.
How about a 'Pumpkin and Orange cake' as it tastes delicious....the recipe is here:
http://notjustgreenfingers.wordpress.com/2012/08/24/tomato-passata-and-pumpkin-orange-cake/