The following ten (10) recipes will be demonstrated by professional Chefs, Matt Golinski, Glen Barratt and Jason Ford at the Goomeri Pumpkin Festival on Sunday 31 May. Recipe 1 Bendele Farm duck breast with grilled Kent pumpkin, heirloom tomatoes, borlotti beans and green olive tapenade Matt Golinski 4 Bendele Farm Duck Breasts ¼ Kent or Jap Pumpkin, cut into wedges 250gm mixed heirloom tomatoes, chopped 1 cup cooked borlotti beans ½ cup sweet basil leaves ½ red onion, sliced 30ml red wine vinegar 50ml Fat Hen Extra Virgin Olive Oil 1 tbs Belle Moutarde Wholeseed Mustard 2 tbs Bunya Red Capers, soaked I water for ½ hour ½ cup Fat Hen Green Manzanillo Olives, pitted 2tbs chopped parsley 1 clove garlic, crushed 50ml Fat Hen extra Virgin Olive Oil Salt and pepper Season and grill the duck breasts skin side down until the skin is crisp. Turn and cook for 2-3 minutes. Remove from the heat and rest. Brush the pumpkin slices with oil and grill on a hot grill until cooked through. Mix together the tomatoes, beans, basil and onion. Whisk together the vinegar, oil and mustard and season with salt and pepper. Put the olives, capers, garlic, parsley and olive oil into a food processor and pulse to a rough paste. Dress the salad with the dressing. Lay the pumpkin slices on a platter and arrange the salad on top. Slice the duck breasts thinly and scatter over the salad. Top with spoonful s of the tapenade.
Recipe 2 Pumpkin and lychee brulee with chocolate dipped strawberries Matt Golinski ½ cup Kent pumpkin puree 200ml pouring cream 5 egg yolks 50gm brown sugar ½ vanilla bean scraped 50ml lychee liquor 12 large Cooloola Berries Strawberries 100gm Dark Chocolate sugar to brulee Whisk together the pumpkin puree, cream, egg yolks, sugar vanilla and liquor and pass through a sieve. Pour into heatproof ramekins and place in a deep baking tray. Fill the tray with boiling water to halfway up the ramekins and bake at 150 degrees C for 30 minute or until just set. Refrigerate until cold. Melt the chocolate in a dry bowl over a saucepan of hot water. Holding the strawberries by the stalks, dip them in the chocolate to 2/3 of the way up the fruit. Transfer to a tray covered with baking paper and refrigerate until set. Sprinkle the tops of the brulees with sugar and blowtorch until toffee. Serve with the chocolate dipped strawberries.
Recipe 3 Rogan Josh style curry with Nolan s eye fillet, okra and eggplant and pumpkin pilaf Matt Golinski For the curry: 1 onion, finely sliced 4 whole cloves 2 cloves garlic, crushed 1 cinnamon stick 1 tbs ginger, grated ½ tsp tumeric 2 bay leaves 1 tbs ground coriander handful of curry leaves 50ml ghee or vegetable oil 1 tsp mustard seeds 500gm large, ripe tomatoes, diced 1 tsp cumin seeds 250gm eggplants, diced 1 tsp fennel seeds 250gm okra, trimmed 4 cardamom pods salt and pepper For the pilaf: 1 onion, diced 1 clove garlic, crushed ½ tsp nigella seeds ½ tsp cumin seeds Handful of curry leaves 2 cinnamon sticks 1 cup basmati rice 2 cups finely diced butternut pumpkin 2 cups hot chicken stock salt and pepper To finish: 800gm Nolan s Eye Fillet, trimmed and sliced into 1cm slices sliced red chilli fresh coriander leaves In a wok, heat the ghee or oil and add the mustard seeds, cumin seeds and fennel seeds. As soon as they start to pop add the curry leaves and fry for 10 seconds. Add the onion, garlic, ginger and all other spices and cook over a medium heat for 5 minutes. Add the tomatoes, eggplant and okra, season, cover and simmer for 30 minutes. Sauté the onion and garlic in the ghee until soft. Add the spices and cook for another 3 minutes. Add the rice and cook over a low heat, stirring constantly for 5 minutes. Add the pumpkin, stock and seasoning, cover and cook in the oven at 180 degrees C for 30 minutes. To serve, grill the slices of beef on a hot grill pan or bbq until medium rare (about 1 minute each side. Serve the curry on the pilaf and slices of beef on top. Garnish with chilli and coriander.
Recipe 4 Yellow curry of Tin Can Bay prawns and scallops, Kent pumpkin and wing beans Matt Golinski 1 golden shallot, peeled 1 clove garlic, peeled 1 tbs galangal, grated 1 tbs fresh turmeric or 1 tsp ground turmeric 1 stalk lemongrass, finely sliced stems and roots of 1 bunch coriander 4 dried chillies, soaked in boiling water 1 tsp shrimp paste 1 tbs ground coriander 1 tbs ground cumin 1 tsp salt 50ml vegetable oil 400ml coconut cream 2 cups diced Kent pumpkin 4 kaffir lime leaves 200gm wing beans 500gm whole Tin Can Bay prawns, peeled and deveined 12 Tin Can Bay scallops juice of 2 limes 1 tbs palm sugar 50ml fish sauce ½ cup coriander leaves ½ cup Thai basil leaves 1 red chilli julienned 2 eschallots, thinly sliced Fry the shallots, garlic, galagal, turmeric, lemongrass, coriander stalks, dried chillies, shrimp paste, coriander, cumin and salt in vegetable oil until soft. Blend in a food processor to make a fine paste. Return the paste to a wok, add the coconut cream and bring to the boil. Add the pumpkin and kaffir lime leaves and simmer until the pumpkin is 80% cooked. Add the wing beans and cook for another 2 minutes. Add the prawns and scallops, cook for another 1 minute, turn off the heat and add the lime juice, fish sauce and palm sugar. Serve with jasmine rice, garnished with the coriander, Thai basil, chilli and eschallots.
Recipe 5 Sweet green tea and candied pumpkin tiramisu Jason Ford 6 2 green tea, teabags 100ml water 200g caster sugar 4 cardamom seeds 1 vanilla bean 200g Kent pumpkin, peeled and cubed 4 eggs, separated 160g caster sugar 400g mascarpone 300g savoiardi biscuits dark chocolate, finely grated Candied pumpkin method: Place teabags, water, sugar, cardamom seeds, scraped vanilla bean into a saucepan, and heat until sugar is dissolved. Remove the teabags, and add the cubed pumpkin. Gently simmer the pumpkin until tender. Remove the cooked pumpkin with a slotted spoon and set aside on a plate to cool. Continue simmering the tea syrup until reduced by half. Brush some of the syrup on the pumpkin pieces as a glaze, and then set the remainder of the syrup aside. Tiramisu method: Beat the yolks and caster sugar until light and fluffy. Add the mascarpone and beat until smooth. Soak the savoiardi biscuits in the green tea syrup and put aside. Beat the egg whites until thick and fluffy, and then gently fold through the cheese mixture. Layer the mascarpone mixture, soaked savoiardi biscuits and candied pumpkin a serving glasses. Refrigerate for a few hours. Dust with finely grated chocolate to serve.
Recipe 6 Grilled Moya Valley chicken with green papaya and fresh pumpkin salad Jason Ford Serves 2 2 Moya Valley chicken breasts 2 tbsp olive oil 1 lime, zested 2 Thai basil sprigs, shredded salt and pepper, to taste 1 chilli, chopped 1 garlic clove, chopped 2 winged beans, sliced and blanched 5 cherry tomatoes, halved 1 tbsp lime juice 2 tbsp dried shrimp 1 tbsp palm sugar 2 tbsp fish sauce 150g green papaya, shredded 50g butternut pumpkin, shredded 2 coriander sprigs, torn 1 tbsp roasted peanuts Chicken method: Pound chicken breasts out until an even thickness. Place in a sealed plastic bag with olive oil, Thai basil and seasoning In the refrigerator, allow to marinate for at least one hour. Cook chicken on a hot grill or fry pan until cooked through. Remove from heat and allow to rest. Salad method: In a mortar and pestle, pound the chilli. Add the garlic and pond to a paste. Add the winged beans and bruise slightly. Add the tomatoes and crush slightly. Add lime juice and dried shrimp, continue pounding. Add palm sugar and fish sauce and mix until combined. Add papaya and pumpkin and mix until combined. Spoon salad mixture over chicken and sprinkle with coriander and chopped peanuts.
Recipe 7 Spiced goat cutlets with okra and pumpkin ratatouille on camel milk polenta Jason Ford Serves 2 2 tbsp olive oil 1 clove garlic, crushed 1 small onion, finely diced ½ eggplant, 1cm dice 6 okra, sliced ½ cup butternut pumpkin, 1 cm dice 1 tomato, 1cm dice 4 sprigs basil leaves, torn salt and pepper 6 goat cutlets 1 tsp cumin, ground 1 tsp coriander, ground 1 garlic clove, crushed 1 tbsp olive oil 1 cup camel milk ¼ cup polenta 1 tbsp butter 3 tbsp parmesan, grated salt and pepper Ratatouille method: In a deep fry pan, heat the olive oil. Add the onions and garlic and cook until soft and tender. Add the eggplant, okra, pumpkin and tomato, cook on a gentle heat until vegetables soften. Stir through fresh basil and season to taste. Goat method: Combine olive oil, cumin, ground coriander, and garlic. Rub mixture into goat cutlets. Heat a grill or frying pan to medium-high heat, and cook goat cutlets for approximately 2-3 minutes each side. Cook until medium, careful not to overcook. Allow to rest on a warm plate covered with alfoil. Polenta method: Bring camel milk to boil in a saucepan. Gradually sprinkle polenta into simmering milk while whisking. When the mixture has thickened to a smooth consistency, add butter, grated Parmesan and season with salt and white pepper.
Stir until all the ingredients are combined. To present: Spoon polenta on plate. Top with a serve of ratatouille Arrange goat cutlets on top. Recipe 8 Pumpkin Gnocchi Glen Barratt 400 grams pumpkin 3 medium sized potatoes ¼ cup grated parmesan cheese Pinch nutmeg 1 egg 1 egg yolk 400 grams plain flour Salt Extra plain flour Oil Butter to serve Roast the pumpkin with the skin until soft. Scoop out the flesh and allow to cool. Meanwhile, cook the potatoes in boiling salted water with the skin on. Drain, peel and pass through a drum sieve with the pumpkin. Combine gently with the parmesan, pinch of nutmeg and salt, egg and egg yolk and flour until smooth dough has formed. Divide dough into 4 and roll each piece on a lightly floured surface into long cylinders. Cut into even sized pieces. Place in batches into a pot of boiling water. Bring back to the boil, reduce to a simmer cooking until the gnocchi rise to the surface. Cook a further 2 minutes. Remove from the pot with a slotted spoon and place into ice water until cool. Drain and lightly oil. Gnocchi may be stored covered in refrigerator until need. To serve moderately heat a non-stick pan or flat grill, lightly oil and add gnocchi turning to colour each side. Add butter at the last minute cooking until the butter turns golden. Serve immediately with garnish of your choice.
Recipe 9 Twice Baked Pumpkin Soufflé Glen Barratt 525 ml milk 2 golden shallots finely sliced 1 bay leaf 1 sprig of thyme 90 grams butter 125 grams plain flour 100 grams goat cheese 150 grams pumpkin puree 8 eggs separated Extra butter Extra flour 100ml cream 50 grams pumpkin puree 25 grams goat cheese 25 grams parmesan grated Salt and pepper In a heavy pot bring milk gently to the boil with shallots, bay leaf and thyme. Remove from heat and allow to infuse for 5 minutes. Strain discarding solids and keep milk warm. Melt butter in another saucepan and add flour stirring until combined. Slowly add milk a little at a time stirring until all milk has been added and a smooth mixture has formed. Remove saucepan from heat. Add goat cheese, pumpkin puree and egg yolks stirring until combined. In a bowl, whisk egg whites to a soft peak, then fold through the pumpkin mixture seasoning to taste. Grease 12 ramekins heavily with butter and lightly flour. Divide mixture evenly between ramekins and then submerse halfway in a baking tray filled with boiling water. Bake at 180 for approximately 18 minutes or until soufflés have risen and become golden brown. Remove from oven allow cooling then carefully remove from ramekins. Soufflés may be refrigerated covered once cold until required. To serve, lightly whisk cream adding pumpkin puree, goat and parmesan cheese. Lightly season. Place a dollop on top of each soufflé and return to the oven at 180 on a tray lined with baking paper. Bake until the soufflé has risen and is nicely coloured. Serve immediately with a garnish of your choice.
Recipe 10 Spiced Pumpkin Bread Glen Barratt Makes 1 loaf 650 grams pumpkin, peeled, deseeded 100 g butter softened 1 ½ cups brown sugar 2 eggs 2 cups self raising flour ½ teaspoon bicarbonate of soda 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon ginger ¼ teaspoon ground cloves ½ cup sunflower seed and topping 500 grams soft ricotta 3 tablespoons honey Preheat oven to 180. Grease a 6 cm deep 10.5 cm x 20.5 cm loaf pan. Line with baking paper. Cut pumpkin up and roast until tender. Process until smooth. You should have 1 cup. Cream butter and sugar until pale and fluffy. Add eggs and beat until combined. Stir in pumpkin. Add dry ingredients reserving some of the sunflower seeds and fold gently to combine. Spoon into prepared pan and sprinkle with reserved sunflower seeds. Bake 50-55 minutes or until skewer comes out clean. Stand in pan 10 minutes. Lift out and cool on a wire rack. Fold honey through ricotta. Serve alongside spiced pumpkin bread.