Pumpkin And Goat Cheese Croquettes Food

PUMPKIN AND GOAT CHEESE CROQUETTES

Steps:

• Preheat the oven to 180c.
• Place pumpkin on a baking tray and cook for 45 mins or until tender.
• Remove from the oven and cool.
• Discard the pumkin skin and chop the flesh.
• Place the flesh in a food processor, add the nutmeg and pulse to a puree.
• Season to taste. If mixture is too wet, strain to remove any exess water.
• Combine the goat cheese, sage, and vinegar in a bowl and season to taste.
• Roll the mixture into balls the size of small marbles.
• Coat the cheese balls with the pumpkin puree mixture.
• Roll the croquettes in the flour, then dip in the beaten egg and coat completely with breadcrumbs.
• In a large frying pan or wok, heat enough oil to deep fry until hot but not smoking.
• Cook the croquettes in batches until golden (about 3 mins).
• Drain on paper towels and serve warm.

ROASTED PUMPKIN AND GOAT CHEESE CROSTINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
• Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.
• Bake in the preheated oven until tender, about 20 minutes.
• Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.
• Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.
• Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.