Pittwater Life June 2023 Issue

For more recipes go to janellebloom.com.au
Kale, quinoa and
cranberry stuffed
butternut pumpkin
Serves 4
1.6kg butternut pumpkin,
halved lengthways
olive oil cooking spray
150g (¾ cup) quinoa, rinsed
(see Tip)
¾ cup water
3 tbs extra virgin olive oil
1 brown onion, finely chopped
2 tbs Moroccan spice blend
1 garlic clove, crushed
1 cup can chickpeas, drained
1 cup shredded kale, spinach
or silverbeet leaves
1/3 cup slivered almonds or
pistachio, toasted
½ cup cranberries or raisins
1. Preheat the oven to 200°C
fan-forced. Line a baking tray
with baking paper. Remove
and discard the pumpkin
seeds and membranes. Place
the pumpkin, cut side down,
on the baking tray. Cover
tightly with foil. Roast for 1
hour.
2. Remove the pumpkin from
the oven and turn over.
Leaving a 2cm border around
edge of pumpkin halves,
scoop out the flesh (see tip).
Spray the pumpkin cavities
lightly with oil and season.
Roast, cut side up a further
30-45 minutes or until the
pumpkin is golden and
tender when tested with a
skewer.
3. Place the quinoa and water
in saucepan. Bring to the
boil. Reduce heat to low,
cover and simmer for 12-15
minutes until the water is
absorbed. Remove from the
heat, stir with a fork.
4. Meanwhile, heat 1
tablespoon oil in a large
frying pan over medium
heat. Add onion. Cook,
stirring, for 5 minutes or
until softened. Add spice
blend, garlic and chickpeas.
Increase the heat to medium
high, sauté for 5 minutes
until the chickpeas start to
colour. Remove from the
heat, add the kale, almonds
and cranberries. Transfer
to a bowl, stir in the quinoa,
season and mix well.
5. Spoon the quinoa mixture
into the roasted pumpkin
halves. Drizzle with
remaining oil, cut the
pumpkins in half crossways.
Serve.
Serving suggestion: Serve with
chicken, lamb or pan fried tofu.
Janelle’s Tips: You can replace
the quinoa with couscous or
cooked rice… Steam, roast or
microwave the scooped-out
pumpkin. Mash or puree. Great
on its own or stirred through
mash potato and served with
sausages.
Herb and garlic
Hasselback sweet
potato bake
Serves 6
2 tbs extra virgin olive oil
80g herb and garlic butter (see
tip), melted
60ml (¼ cup) chicken or
vegetable stock
2kg sweet potato, peeled
chopped parsley and finely
grated parmesan, to serve,
optional
1. Preheat the oven to 180°C
fan-forced. Grease a deep
20-22cm (top measurement)
heavy based pan (see tip) or
baking dish.
2. Combine the olive oil and
butter in a bowl. Add 2
tablespoons to the stock and
mix well (set the remaining
oil mixture aside).
3. Use a mandolin or a sharp
knife to cut the sweet potato
into 3mm-thick slices.
Discard the end slices of
each potato. Place in stacks
on a plate. Arrange the slices
standing on their sides, 1
stack at a time, in a tightly
packed circular pattern in the
pan or dish. Season.
4. Pour the stock mixture over
the top. Cover with foil.
Bake for 1 hour. Remove
the foil. Warm the reserved
oil mixture if necessary and
brush about a third over the
top of the sweet potatoes,
allowing some to run
between the layers. Bake,
uncovered for a further 20-
30 minutes, basting with the
remaining oil mixture every
10 minutes or until the sweet
potato is tender and the top
is golden and crisp.
5. Sprinkle the top with
combined parsley and
parmesan. Serve.
Serving suggestion: Serve
with roast chicken, lamb or
barbecued steak.
Janelle’s Tips: Heavy-based
cast iron pans, suitable for
stovetop and oven, are great
for this recipe as they hold the
heat; if using a ceramic dish,
the cooking time may be a little
longer… You can buy herb and
garlic butter or to make your
own, mix 100g softened butter
with 3 cloves crushed garlic
and 2 tbs chopped herbs like
parsley, thyme or rosemary.
Food Life
The Local Voice Since 1991
JUNE 2023 59