A Pumpkin’s for Eating, not just for Carving!

29 October 2020

It’s that time of year again when millions of pumpkins will be turned into jack o’ lanterns for Halloween — in the UK alone the environmental charity Hubbub estimates that some 24 million pumpkins will be carved this year but more than half, around 12.8 million, will go uneaten.

A scary 58% of the people surveyed by Hubbub were unaware that you can eat pumpkins. This October, we’ve been highlighting squash recipes on Knidos Cookery Club in the hope that more pumpkin ends up on our plates rather than on the rubbish tip.

We featured roasted butternut squash with courgettes and halloumi and a pumpkin chilli. This time we’re looking at pumpkin samsas, a classic Uzbek snack which are great as a Halloween treat!

Ingredients (makes 6)

For the filling:

  • 500 g pumpkin
  • One medium onion
  • One teaspoon cumin seeds
  • 100 ml vegetable stock
  • 50 ml olive oil
  • Sprinkling of sesame seeds and poppy seeds

For the samsa dough:

  • 200 g flour
  • 50 ml olive oil
  • 75 ml cold water

Method

  • Mix the flour and oil together and then slowly add the cold water and knead until you have a smooth, elastic dough. Wrap in clingfilm and leave in the fridge while preparing the filling.
  • Heat the oil in a frying pan and add the cumin seeds. When they start to sizzle add the finely chopped onion. Peel the pumpkin, remove the seeds (save these to put on the samsa) and cut into 1 cm cubes.
  • Fry the onion for five minutes and then add the pumpkin cubes. Stir fry for five more minutes and then add the stock and simmer for 20 minutes until the pumpkin is cooked. Allow to cool and then mash to a smooth paste with a fork or a potato masher.
  • Roll the dough to a 2 mm thickness and then fold it over to produce a cylinder of dough. Break this dough into six pieces. Flatten the dough ball into a disc with the palm of your hand until you have a 1 mm thick circle.
  • Put a triangle of filling in the middle of the circle and then fold over the edges to make a triangle shape. Brush with olive oil and arrange the pumpkin, sesame and poppy seeds on top of the samsa. Bake in the oven at 200 c for 25 -30 minute until the samsa turns a darker brown colour.

Pumpkin Paella aka Halloween Hayashi Rice

25 October 2018

Welcome back to Knidos Cookery Club, this time round we’re drawing on our summer trip to Spain to bring you a paella (Warning: any Valencians reading this, please stop now!) that’s packed with pumpkin and other seasonal vegetables such as celery and leeks.

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KCC’s pumpkin paella

With Halloween just around the corner, you might be looking for a dish that uses up some of the leftovers from carving out your Jack O’ Lantern – this rice combo should help shift some of the backlog.

Paella originates from Valencia in Spain, where it is taken very seriously. The name derives from the Old French word paelle for pan, which in turn is from the Latin word patella, which also means pan. The contemporary name refers to the shallow metal dish in which paella is prepared.

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Green veg paella, Dénia, Spain

In essence, paella is a combination of whatever is to hand rather than a fixed, unchanging blend of ingredients. While visiting Dénia, which is part of the Community of Valencia, we had a great green paella made with artichokes one other green vegetables.

Ingredients (serves 2)

  • 25ml olive oil
  • 150g short grain rice
  • 300g leek
  • 50g celery
  • 300g pumpkin
  • 100g tomatoes
  • 75g chickpeas
  • 600ml vegetable stock
  • One teaspoon each of cumin/chilli powder/turmeric

Method

  • heat oil in a frying pan (or paella pan if you have one)
  • add chopped leek and celery and sauté until soft
  • add spices and stir
  • add pumpkin cubes and cook for ten minutes, stirring occasionally
  • add vegetable stock
  • bring to a boil, then simmer to make a broth and allow it to reduce by half
  • add rice and simmer until the liquid is absorbed and the rice is cooked (around 20-30 minutes)