Rosemary Smoked Pumpkin Roasted with Hazelnuts, Parmesan Crisps and Yoghurt | Recipe by sousvidetools.com

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Rosemary Smoked Pumpkin Roasted with Hazelnuts, Parmesan Crisps and Yoghurt | Recipe by sousvidetools.com

Rosemary Smoked Pumpkin Roasted with Hazelnuts, Parmesan Crisps and Yoghurt

Rosemary Smoked Pumpkin Roasted with Hazelnuts, Parmesan Crisps and Yoghurt Smoking Gun Recipes Rosemary, Smoked, Pumpkin, Roasted, Hazelnuts, Yoghurt, easy, beginner British
  • PREP TIME: 45mins
  • DIFFICULTY: easy
  • SERVES: 4

Ingredients

  • 1 Small Pumpkin – peeled, seeded & cut into desired shape/size
  • 75g peeled Hazelnuts
  • 100g Grated Parmesan
  • Sea Salt
  • White Pepper
  • Rapeseed Oil
  • 4 tsp Chopped Rosemary
  • 50ml Natural Greek Yoghurt
  • 2tblsp Soaked Mustard Seeds
  • 500ml Water
  • 2tsp Salt
  • Bourbon Wood Smoking Chips (slightly dampened with water)

Equipment

Smoking Gun

Method

  1. Pre heat Oven to 180 ̊ C
  2. Bring the water up to the boil added 2 tsp Salt and the Orange Zest. Add the Pumpkin portion Simmer gently for 2 mins
  3. Mix the Rosemary and woodchips, load the smoking gun chamber and using the tube attachment, be ready to smoke
  4. After 2 mins take out the pumpkin and place still hot into a plastic container with tight fitting lid.
  5. Aggressively fill the container with smoke and replace the lid – set aside
  6. Repeat this process 4 – 6 times depending on depth of smoke required
  7. On a non-stick baking sheet or sil-mat place the grated parmesan.
  8. Place in pre heated oven for 5 – 10 mins until golden brown and crisp, turning the tray once at half way
  9. In a sauté or frying pan heated on a moderate heat, dry fry the hazelnuts until golden brown dress with rapeseed oil and season with sea salt.
  10. Gently crush the hazelnuts and set aside
  11. In a non-stick roasting tray, place the pumpkin pieces, drizzle with a little rapeseed oil, season with sea salt and white pepper. Place in oven for 5 – 8 mins until tender
  12. Mix the soaked seeds into the yoghurt and season with sea salt to taste

To serve: Plate up the Pumpkin pieces with the mustard yoghurt, Toasted Hazelnut and dress with Parmesan Crisps

Chefs Tip: This dish is a lovely accompaniment with Turkey or Chicken or alternatively a beautiful vegetarian starter or main course

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