chicken-and-egg - page 36

36
Chicken & Egg. Welfare and Food Together.
Method
1.
Heat the oven to 200°C/180°C fan/gas 6.
2.
Arrange the pumpkin in a single layer
on a large baking tray.
3.
Drizzle over the maple syrup and
sprinkle with the spices, then cover
tightly with foil.
4.
Bake for 40 minutes or until tender
to the touch with a knife.
5.
Meanwhile, on a lightly floured
surface, roll out the pastry to the thickness
of a pound coin and use to line a 22cm
loose-bottomed, fluted flan tin, leaving 1cm
of pastry hanging over the edge of the tin.
Bourbon
& pecan
pumpkin
pie
Serves 8
Ingredients
Vanilla ice cream
3 tbsp caster sugar
75g pecans
200ml double cream
2 tbsp bourbon
3 free range eggs
320g sweet dessert pastry flour
0.5 tsp ground ginger
0.5 tsp ground cinnamon
3 tbsp maple syrup
800g pumpkin or butternut squash
Preparation
Peel, remove the seeds and
roughly chop the pumpkin or
butternut squash. Beat the eggs.
6.
Prick the base with a fork and chill for
10 minutes or until firm to the touch.
7.
Line the pastry with baking paper, fill with
baking beans, and bake for 15 minutes.
8.
Remove the beans and paper, and return
to the oven for 5 minutes or until light golden
brown.
9.
Trim the excess pastry with a small sharp
knife while it is still warm, then set aside to
cool.
10.
Remove the pumpkin from the oven. Put
600g cooked pumpkin, plus the juices, into a
food processer. Leave to cool for 5 minutes,
then add the eggs, bourbon and cream, and
whizz until smooth.
11.
Pour into the prepared pastry case, and
place on a baking sheet. Reduce the oven
temperature to 180°C/160°C/gas 4 and bake
for 45 minutes.
12.
Meanwhile, dry fry the pecans in a large
frying pan until just turning golden, tip out
and set aside.
13.
Cook the caster sugar in the frying pan
over a medium heat, shaking the pan but not
stirring, until it has melted and turned light
golden.
14.
Add 1 tbsp water and swirl to mix with the
melted sugar. Add the toasted pecans and
shake the pan to coat them. Tip onto a lightly
oiled baking sheet and leave to cool.
15.
Remove the pie from the oven and leave
to cool for 5 minutes in the tin.
16.
Transfer to a serving plate and leave to
cool. Once cool, top with the caramelised
pecans. Serve with ice cream, custard or
a little double cream.
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