Starter Recipes > Chilli Pumpkin Pate
Starter - Chilli Pumpkin Pate
Main Course - Brimstone Chicken
Dessert - Witches' Apple Spice Cake
2 cloves garlic, peeled and sliced
2 tablespoons olive oil
1 very small red chilli pepper, finely chopped
2 tablespoons tomato puree
1 3/4 lb peeled and chopped tomatoes
salt and black pepper
1 teaspoon sugar (brings out the flavour of the tomatoes)
1 1/2 lb pumpkin flesh, deseeded and diced
4 1/2 oz smooth peanut butter
2 tablespoons lime juice, plus 1 lime to garnish
(see measure conversions for more information)
- Add the tomato puree and tomatoes to the pan.
- Season with the salt, pepper and sugar.
- Taste to test flavour.
- Simmer the sauce for 10 minutes over a gentle heat.
- Add the pumpkin to the sauce.
- Cover the pan with a lid and leave to cook for 15 – 20 minutes or until tender.
- Add the peanut butter and lime juice and simmer for a further 5 minutes.
- Serve with hot pitta bread and lime wedges.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
This recipe is part of the Halloween 2007 Recipes Menu
Starter - Chilli Pumpkin Pate
Main Course - Brimstone Chicken
Dessert - Witches' Apple Spice Cake
How to make chilli pumpkin pate:
A hot, hot starter for your Halloween Menu. Go easy with the chilli unless you are a regular user. Don't rub your eyes after chopping it up! The pumpkin shell needn't be wasted - use it for the Halloween Lantern.
Ingredients
1 onion, peeled and sliced2 cloves garlic, peeled and sliced
2 tablespoons olive oil
1 very small red chilli pepper, finely chopped
2 tablespoons tomato puree
1 3/4 lb peeled and chopped tomatoes
salt and black pepper
1 teaspoon sugar (brings out the flavour of the tomatoes)
1 1/2 lb pumpkin flesh, deseeded and diced
4 1/2 oz smooth peanut butter
2 tablespoons lime juice, plus 1 lime to garnish
(see measure conversions for more information)
Method
- Fry the onion, chilli and garlic in the oil for at least 5 minutes or until soft.- Add the tomato puree and tomatoes to the pan.
- Season with the salt, pepper and sugar.
- Taste to test flavour.
- Simmer the sauce for 10 minutes over a gentle heat.
- Add the pumpkin to the sauce.
- Cover the pan with a lid and leave to cook for 15 – 20 minutes or until tender.
- Add the peanut butter and lime juice and simmer for a further 5 minutes.
- Serve with hot pitta bread and lime wedges.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
