RED THAI PUMPKIN CURRY - Serves 4
- 1 tbsp oil
- 2 onions, cut into chunks
- 2 tsp grated root ginger
- 1-2 tbsp red Thai curry paste
- 1 cup vegetable stock
- 400ml tin coconut milk
- 1kg pumpkin, butternut squash and carrots, chunks
- Fresh Thai basil or fresh basil
- Heat the oil and fry the onions, root ginger and curry paste for 1 min.
- Add the stock and coconut milk. Bring to a gentle simmer.
- Add the carrots, cover the pan and cook for 5 mins.
- Then add the pumpkin and butternut squash and cook for another 5 mins until all the vegetables are tender.
- Stir in the basil and serve with rice.
PUMPKIN FUDGE - Unhealthy but delicious!
- 625 g sugar
- Large tin evaporated milk (400 ml)
- 55 g golden syrup
- 110 g pumpkin purée (gently boil pumpkin flesh in a little water till soft, then sieve, mash or liquidise to make puree)
- Pinch salt
- 1 teaspoon mixed spice
- 1 teaspoon vanilla extract
- 110 g butter
- 75 g chopped walnuts (optional)
- Grease a 20 cm square tin.
- In a large heavy-based saucepan, mix the sugar, evaporated milk, golden syrup, pumpkin purée and salt. Bring to the boil, stirring constantly (with a wooden spoon) until sugar is dissolved. Reduce heat and continue to boil gently without stirring.
- Heat to 110°C using a jam thermometer or until a small amount forms a soft ball when dropped into a cup of cold water. Remove the pan from the heat; add the spice, vanilla extract, butter and nuts, if used.
- Cool until lukewarm (about 43°C) then beat with a wooden spoon until thick. Then pour quickly into the tin.
- Cut into squares when cold – makes about 36 squares.