Tag: finger

Pumpkin finger food: 3 anti-waste recipes – Gordon Ramsay’s version

Pumpkin finger food: 3 anti-waste recipes


3 finger food ideas with pumpkin with an anti-waste soul: here is a tasty and clever winter aperitif.

In a single batch we will make 3 pumpkin finger foods. And we will use only one, whole, minimizing waste.

With the pulp, toasted in the oven, we will prepare a delicious soup to be served in small single portions and combined with drops of Greek yogurt and aromatic herbs.

With the peels, cut into strips or sticks, we will create crunchy and delicious chips. To be cooked in the oven together with the pulp or, for the sweet tooth, fried in very little vegetable oil.

And i seeds? They don't jump! Cooked in the oven or in a pan, with oil and spices, they are an excellent snack, light and healthy.

This recipe is also part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Click – accendilucegas.it

Pumpkin finger food: 3 anti-waste recipes

ingredients for 4 finger foods

WHAT

  • 1kg of butternut squash
  • 50 ml of Greek yogurt
  • 1 teaspoon of turmeric powder
  • a clove of garlic
  • 2 tablespoons of extra virgin olive oil
  • 2/3 glasses of vegetable broth
  • a bunch of aromatic herbs
  • 1 tablespoon of spices to taste
  • seed oil to taste
  • Salt and Pepper To Taste

aperitif with pumpkin

HOW TO PREPARE THE 3 PUMPKIN APPETIZERS

First, I washed the pumpkin and peeled it using a mandolin and making strips. I blanched them for a few minutes, dried them and passed them in a little seed oil. I arranged them on a sheet of baking paper and kept them aside.

I divided the remaining pumpkin in 2 and removed the seeds with a spoon, I soaked them for 10 minutes to more easily remove the remaining filaments.

In the meantime, from the pulp, I made some morsels that I placed in the center of a baking sheet covered with parchment paper, sprinkling with turmeric, adding the sliced ​​garlic and sprinkling with half the extra virgin olive oil.

I seasoned with salt and pepper and baked at 180 degrees for 45 minutes, until it became slightly toasted and had a dry and toasted appearance.

aperitif with pumpkin aperitif with pumpkin

Meanwhile, I returned from the seeds, I dried them perfectly with a cloth, passed in a little seed oil and sprinkled with spices. I added them in the oven after 15 minutes, next to the pulp. The seeds should be golden and crunchy and you can also cook them separately, in a pan, checking the cooking better on all sides.

15 minutes from the end, I also added the skins and finished cooking. Alternatively, you can fry them in seed oil while you wait for the pulp to cook to make them even more crunchy.

Once cooked, I blended it with the remaining extra virgin olive oil (to be dosed to obtain the desired consistency) and poured it into my bowls.

I served with a few drops of Greek yogurt, herbs and peels that will give the pumpkin cream a crunchy and chewable part. Aside, I served the spiced seeds, to eat like cherries, one leads to another.

Click.
On the contrary, Click.

Broad bean hummus and pod finger food – Gordon Ramsay’s version

Broad bean hummus and spiced pod finger food


With this delicious seasonal vegetable I prepared a very delicate broad bean hummus. And with the pods? Do not throw anything away: let's prepare a crunchy, spicy and … anti-waste appetizer together!

A zero waste idea for a spring aperitif: the beans become a creamy sauce of Middle Eastern inspiration, scented with sesame and cumin, while the pods, after a short boiling and a quick frying, become crunchy sticks to be enjoyed in combination with broad bean hummus.

The recipe becomes doubly anti-waste if you use dry stale bread for the breading, blended in a food processor, to which you can add spices to taste.

Just like for the biscuit cake pops, the pappardelle with coffee grounds and the cooked fish, this recipe is also part of my TURN ON APPETITE column on Clic, the magazine of Accendi luce & gas Coop, full of dishes, techniques and ideas for "low impact" cooking.

post made in collaboration with Click – accendilucegas.it

Broad bean hummus and spiced pod finger food

ingredients for 2/4 people

WHAT

  • 750 g of whole beans (250 shelled)
  • 50 g of sesame seeds
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of sesame oil
  • the juice of 1/2 lemon
  • 1 teaspoon of paprika (sweet or spicy according to taste)
  • a peeled clove of garlic
  • 1 teaspoon of cumin powder
  • breadcrumbs to taste
  • 1 teaspoon of kebab spice
  • an egg
  • Salt and Pepper To Taste
  • oil for frying to taste
  • mint to taste
Broad bean hummus and spiced pod finger food

The ingredients of my oriental aperitif

Broad bean hummus and spiced pod finger food

how to shell the beans

HOW TO MAKE PEA HUMMUS

First I shelled the beans, keeping the pods as intact as possible. I kept about 400 g of the most beautiful and washed them with extreme care (if particularly dirty or earthy, you can soak them with baking soda). Then I brought a pot of lightly salted water to a boil and dipped the pods for about 10 minutes.

I removed the pods, which I cooled under running water, drained and dabbed with kitchen paper and, in the same cooking water, I dipped the shelled beans that I cooked for another 10 minutes.

Once cooked, I cooled the beans under running water and drained them and transferred them to the glass of my food processor with extra virgin olive oil, sesame oil, garlic, paprika and cumin, sesame seeds, a few mint leaves and lemon juice. I activated at maximum power until a creamy mixture was obtained and I kept it in the refrigerator until serving.

You can replace sesame seeds and sesame oil with the same amount of tahini, the sesame cream used in the original recipe, which you can find in some ethnic departments of large-scale distribution or in specialized stores.

Broad bean hummus and spiced pod finger food

how to prepare broad bean hummus

Broad bean hummus and spiced pod finger food

How to bread pods

I prepared two flat plates, in one I poured the beaten egg and in the other the breadcrumbs mixed with salt, pepper and the kebab spices, then I passed the bean pods first in the egg and then in the breadcrumbs. Then I heated the seed oil in a pan and fried the pods until completely golden.

I served finger food of very hot pods with broad bean hummus, decorated with fresh mint and a drizzle of raw oil.

Click.
On the contrary, Click.

Broad bean hummus and spiced pod finger food

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