Is it too early to be embracing the on set of Halloween? Because I am getting excited already.
For the last few weeks I have been making a conscious effort to eat less meat. This has not been the green fingers of vegetarianism, luring me over to the other side. Far from it in fact. It is more the intention to try and save money, without making massive cut backs and force myself to experiment with ingredients. Enter the Pumpkin and and old friend, Kale.
Crispy Kale was a favourite of mine whilst I was at uni, but this past year it has been been rather absent from my recipes. I can’t think why this is the case, since it takes mere minutes in the oven and a its still as cheap as chips to buy (excuse the pun). It is probably cheaper then chips. It also has a number of health benefits that makes it a favourite ingredient in many a healthy/ detox/ waistline observing recipe. Being high in Iron, vitamin k and antioxidants, it promotes nearly every body function, whilst serving as very pleasing, crispy snack… All hail the kale.
For lunch today I wanted to try something new, that jazzed up the flavour of this cheerful orange veg. Once the Pumpkin was roasted the Pate pretty much made itself, with the help of a few extra ingredients knocking about the kitchen.
With the intention of making something more substantial then a bar snack. Also at the risk of the Kale and Pumpkin Pate ensemble from being too hippyish, I whacked out a couple of slices of toasted sourdough and made up a version of grilled cheese. It was simply made up of a thick layer of Pumpkin Pate, a handful of crispy Kale, topped with a few thick hunks of mature cheddar. Popped under a hot grill for a couple of minutes, until bubbling..topped with a drizzle of garlic oil and a generous grating of Black Pepper. Cheesy, veggie heaven.
You can leave the Pumpkin unpeeled, or peeled. As you choose.
For the Roasted Pumpkin
- 500g Pumpkin
- 1 tbs Garlic Oil, or plain Olive Oil
Pre-heat the oven to 180 degrees celsius
Slice the Pumpkin into thick wedges. Place on a baking tray and toss in the Garlic Oil
Place the tray in oven and cook for 35 minutes, turning the Pumpkin wedges halfway through.
Once cooked set the Pumpkin aside to cool for 20 minutes.
To make the Pate add the remaining ingredients (below) to a blender, with the roasted Pumpkin and blitz to a puree.
- 15g Parmesan
- 25g toasted Pumpkin Seeds
- 25g toasted Sesame Seeds
- 1 heaped tsp fresh Thyme Leaves
- 1 tsp Lemon juice
- 1 tbs Garlic Oil, or plain Olive Oil + 1 Garlic clove
For the Kale
- 100g Kale, thick stalks removed
- A few gratings of Lemon Zest
- A pinch of Chilli Flakes
- 1 tbs Olive Oil
- A generous pinch, or two of Salt
Cook in the oven for 2 minutes, toss then return to the oven for a further 1-2 mins, to ensure all the Kale gets crispy