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No tricks, the sight of these pumpkins is a treat! Paula McIntyre visits Lori Hartman, a farmer whose passion for squashes and pumpkins came with her to Ballymena all the way across the Atlantic ocean!
Chunky Pumpkin, Chicken and Coconut Soup with Chilli and Ginger; Curried Pumpkin Bread; Witches' Hats
Chunky Pumpkin, Chicken and Coconut Soup with Chilli and Ginger
250g diced pumpkin
4 boneless skinless chicken thighs, chopped into bite sized pieces
1 tablespoon cooking oil
2 white onions, peeled and chopped
50g grated ginger
1 teaspoon chopped red chilli
1 tin coconut milk
1 tin chickpeas, drained
250ml chicken stock, made with 1 cube
Handful chopped fresh coriander
Heat the oil in a large saucepan until smoking hot and add the chicken. Seal off until golden on the outside. Add the onion, ginger and chili and cook for 5 minutes. Add the coconut milk and stock and bring to the boil. Add the pumpkin and simmer until soft.
Add the chickpeas and coriander. Check seasoning and serve.
Curried Pumpkin Bread
100g peeled and coarsely grated pumpkin
2 red onions, peeled and sliced
2 tablespoons cooking oil
2 teaspoons curry powder
2 tablespoons roughly chopped pumpkin seeds
1 teaspoon turmeric
1 teaspoon salt
500g soda flour
25g melted butter
Grease a loaf or cake tin and dust with flour.
Set oven to 200˚c.
Heat the oil in a frying pan and add the onions, cooking until nearly caramelized. Add the pumpkin and cook for 2 minutes.
Add the pumpkin seeds, curry powder and turmeric and allow to cool.
Mix the flour and salt in a bowl.
Make a well and add the buttermilk and butter.
Mix in the pumpkin mixture to a soft dough.
Pour into tin and bake for 30 minutes or until golden and the dough sounds hollow when tapped.
12 ice-cream cones, top sawed off with a serrated knife to look like a pointy hat
12 chocolate shortcake biscuits
200g melted dark chocolate
Candy rolls and sweets to garnish
Milk Chocolate Ganache
250ml double cream
325g milk chocolate
Chop the chocolate and place in a glass or metal bowl,
Boil the cream and pour over the chocolate. Stir to melt and leave to cool, beat occasionally until the mixture is at piping consistency.
Place in a bag and pipe into the cone.
Press onto the chocolate biscuit.
Melt the chocolate and brush onto the cones.
Stick green sweets on to the side and tie with a green piece of candy roll.
Our resident chef Paula McIntyre helps you through her weekly Saturday Magazine recipe spot. Our…