Maple Harissa Roasted Pumpkin

Maple Harissa Roasted Pumpkin

$29.00

This is for you….yes you….the one that’s going to be doing all the cooking. If you’re like us, you’ll most likely be spending the day after recuperating from all the hard work of hosting/cooking and all you’ll want is some couch time and a quick but delicious lunch. Well, this is the dish: prep more of this during the big meal and hope for leftovers (or do what we do, and squirrel some away for the day after). What’s not to like? Sweetness from the pumpkin, creaminess from the tahini maple dressing, and a slight smokey kick from the harissa; this side served hot goes great with a roasted chicken or some ribs.

Better yet, save it till the next day, mash it up and slather it on some toast or in a wrap and you’ll have what is probably the best holiday hangover brunch dish we can think of.

Feeds 3-4 pax

Quantity:

Australian Pumpkin: 800g
Coriander: 20g
Spring onions: 20g

Marinade/Sauce:
Harissa, garlic, olive oil, tahini, light soy sauce, lime juice, maple syrup, salt, pepper

Goes well with

Maple Cider Glazed Baby-back Ribs: You've heard of a reverse seared steak, but how about a reverse seared slab of dry rubbed ribs? Same technique, same amazing tender fall-off-the-bone results! Adding an apple cider maple glaze right before searing creates scrumptious caramelized bits, while a green herb chimichurri helps balance out the flavors for ribs you'll be craving well into the new year.

Braised Stuffed Eggplants: Stuffing is a must for Christmas, but this year we wanted to move away from all that carb loading and upgrade our stuffing game with something meatier. So we’ve decided to stuff the meatiest tasting vegetable we know--the eggplant--with the meatiest stuffing we can dream of--a pine nut, mushroom Moroccan-inspired beef filling. Braise it with a little assam spice brew and you’ll get a dish that you’ll probably reach for before the actual mains.