Savoury Potato And Pumpkin Pudding Food

SAVOURY POTATO AND PUMPKIN PUDDING

Steps:

• Preheat the oven to 400°F Grease a 7 1/2 cup shallow, oval baking dish.
• Heat the oil in a large shallow pan. Add the garlic and pumpkin and cook, stirring often, to prevent sticking, for 15-20 minutes or until the pumpkin is tender. Meanwhile, cook the potatoes in boiling salted water for 20 minutes until tender. Drain, leave until cool enough to handle, then peel off the skins. Place the potatoes and the pumpkin in a large bowl and mash well with the butter.
• Mash the ricotta with a fork until smooth and add to the potato mixture, mixing well.
• Stir in the Parmesan. nutmeg and plenty of seasonings into the the potato mixture-it should be smooth and creamy.
• Add the egg yolks, one at a time until mixed throughly.
• Whisk the egg whites with an electric mixer until they form stiff peaks, then fold gently into the potato mixture.
• Spoon into the prepared baking dish and bake for 30 minutes until golden and firm.
• Serve hot, garnished with the fresh chopped parsley.

CURRIED PUMPKIN AND SWEET POTATO SOUP

Steps:

• In saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes.
• add stock, sweet potatoes, pumpkin, curry powder, coriander, honey and ginger.
• reduce heat, cover and simmer until potatoes are tender, approximately 20-30 min (depends are how small you cut your pototoes.
• Puree in food processor or with immersion blender until smooth.
• return to saucepan, if using food processor; stir in milk until blended.

BLACK PUDDING POTATO CAKES WITH FRIED EGGS & TOMATO CHUTNEY

Steps:

• Make the chutney: heat the vinegar and sugar with 1 tbsp cold water, swirling until sugar dissolves. Throw in the onion and cook for 1 min, then add the tomatoes and cook for 3 mins until starting to soften. Turn off the heat and set aside to cool.
• Mix the mashed potato and spring onion with some seasoning, then carefully fold in the black pudding. Shape into 4 patties and dust in the flour. Heat half the oil in a large non-stick frying pan and cook the potato cakes for 3 mins each side until golden. Remove from the pan and keep warm.
• Heat the remaining oil in the frying pan, then crack both eggs in and cook how you like them. Serve 2 black pudding cakes per person, topped with a fried egg and a dollop of tomato chutney.