Post by Carolyn™ on Apr 24th, 2008 at 2:24pm
| There has been some tv and paper publicity about a cooking book called 4 Ingredients - by Rachael Bermingham and Kim McCosker. I think its a great concept for travelling and camping - only 4 things to have on hand or buy. A neighbour and I were talking about the book and she had this recipe which was posted in the newspaper and emailed it to me. I have adapted it for the CO Ingredients 1 kg butternut pumpkin, peeled and diced 2 tablespoons red curry paste (this might be a bit spicy hot for some) 300ml coconut cream 1/4 cup coriander, chopped (if camping I cant see why dried couldnt be used and put in early if fresh is not available) | ||
| Method Saute pumpkin and red curry paste until it starts to catch on the saucepan. Add coconut cream to deglaze the CO, top with enough water (I just happened to have chicken stock and used that) to level with the pumpkin and bring to the boil. (I had 24 beads under) Reduce heat and simmer until the pumpkin becomes soft and mushy. (I removed 8 beads and put them on top) and found it was ready in 30 minutes. Puree (I dont mind a lump or two so I just used a masher), taste and if needed season with salt and pepper and fold in chopped coriander. I cooled it down with a spoonful of yoghurt. The black spots are coarse black pepper which it didnt really need. This made a nice lunch on a cool, rainy day. |
