With our specials this week featuring Lamb and Pumpkin, we couldn't go past this autumn feast!
Even if you have never considered yourself a pumpkin fan- these roasted spicy bites will convert you. Perfect as a snack on their own, or as an inspired side dish. While 'spicy' is in the title and they do have a little bite of heat, the roasting process perfectly blends the sweetness of pumpkin with the heat of chilli flakes into an irresistible new flavour all together. You'll be hooked.
But wait! we have a bonus recipe today! Lamb is of course gorgeous on it's own, needing little more than a bit of salt and pepper, however if you are looking for an impressive lift, give Pistachio Pesto a try. This lightly sweet (from the pistachio) yet flavour loaded accompaniment will keep in the fridge a few days and goes equally well with chicken or fish.
Pumpkin Spicy Bites:
What you Need:
1/2- 1 Butternut Pumpkin diced into 1cm cubes
Glug of olive oil
Salt and pepper to taste
1 tsp chilli flakes (or more to taste)
What To Do:
Heat oven to 220C
Dice pumpkin
Place in metal roasting pan
Place a generous 'glug' of olive oil over pumpkin
Season with salt, pepper and chilli flakes. It may seem like a lot of chilli flakes- however the roasting makes them far more mellow. Mix to cover all pieces in oil and spices.
Roast for 40 ish minutes until they are starting to brown and crisp a bit- stir every 10 minutes. Turn off the oven and leave the bites to finish cooking for around 5 minutes. They should be lightly crispy on some sides and soft on others.
Enjoy as a snack on their own or as a side dish.
Pistachio Pesto
What You Need
100g pistachio kernels
30g fresh white breadcrumbs (or a few savoury biscuits you have sitting around)
1 lemon, rind grated
1 garlic clove, crushed
25g grated parmesan
1/2 cup firmly packed fresh basil leaves
120ml olive oil
What To Do:
Place the pistachios, breadcrumbs, lemon rind, garlic, parmesan, basil and 100ml olive oil in a food processor and process to a paste. Season with salt and pepper.
Heat a chargrill to high, brush the lamb with the remaining oil and pan fry or chargrill for 1-2 minutes each side. Serve with the pistachio pesto.
Inspired by Delicious.com.au