Roast pumpkin and shallots with fennel, curry leaves and goats’ cheese

IMG_1854I’m yet to try this recipe I must admit. It came to me via my hippy aunt with lots of food allergies. Initially I was hesitant but then she mentioned that it was actually by Adam Liaw of Masterchef fame and honestly, I like his shit. Plus he’s also one of the rare dudes that can pull off long hair without looking like either a pratt or a slob. The combination of flavours is intriguing to say the least, and as husband and I are currently on kamikaze diet which is free of wheat, sugar, red meat and diary – it’s it’s up our alley (with an adjustment sure, but once that dairy is back on I’ll be saying hello to that goats cheese!)

Ingredients

  •  ¼ Japanese pumpkin
  • 2 tbsp olive oil
  • 1 tsp fennel seeds
  • 1 tbsp sherry vinegar
  • 1 tsp honey
  • 1 handful curry leaves
  • Sea salt and black pepper
  • 6-8 shallots, peeled, left whole (small or large ones chopped in half)
  • Goats’ cheese
  • Goats’ curd

Gear

  • Large roasting tray
  • Oven, preheated to 180°c

Method

  1. Remove the seeds from the pumpkin and chop into large chunks or crescents, leaving the skin on.
  2. Mix the olive oil, fennel seeds, vinegar, honey and curry leaves together. Season with salt and pepper. Toss the pumpkin and shallots through the mixture and transfer to a large roasting tray.
  3. Roast for 45 minutes or until the shallots and pumpkin are well caramelised.
  4. Remove from the oven, add the goats’ cheese and return to the oven for a further 5 minutes.
  5. When the goats’ cheese has melted, transfer to a serving tray and dot with small pieces of goats’ curd.
  6. Take a little bit of the oil and curry leaves from the tray and sprinkle over the top like a dressing
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