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HALLOWEEN RECIPE IDEAS
PUMPKIN AND SWEET POTATO ROSTI
Ingredients
• 600g mixed pumpkin and sweet potato , peeled and grated
• 2 eggs , for binding
• Handful of flat leaf parsley , roughly chopped
• Salt and pepper , to taste
• Olive oil
• 100g Primula Cheese
• 1 spring onion , sliced
• Lime wedges , optional
Method
1 . Squeeze all of the water out of your grated pumpkin and sweet potato using an old tea-towel . Add the eggs and parsley . Season to taste then mix well .
2 . Heat a frying pan over a medium-high heat and add the olive oil . Spoon a heaped tablespoon of the rosti mixture into the pan and cook for 2 minutes , until golden brown . Turn over and repeat . 3 . Repeat until all of your mixture is gone . 4 . Remove from the pan and place on a paper towel to remove any excess oil . 5 . Plate the rosti and top with Primula Cheese ‘ n ’
Chives . Garnish with spring onion and lime wedges . 6 . Serve immediately .
LOADED PUMPKIN FRIES
Ingredients
• 1 medium-sized pumpkin
• 2 tsp cornflour
• 2 tsp olive oil
• 1 tbsp fajita seasoning
• 150g Primula Cheese
• Handful of fresh coriander , to garnish
Method
1 . Using a sharp knife , slice the pumpkin in half . Scoop out the seeds and pulp . Remove the ends from the pumpkin , peel and slice into fries .
2 . Place the pumpkin fries in a large bowl and cover with cold water . Let the fries soak for at least 30 minutes , but preferably overnight . When the fries have finished soaking , pre-heat your oven to 220 °
3 . Fill a large zip-lock bag with the fries . Add the cornflour , seal the bag and shake to cover the fries . Add the oil and fajita seasoning to the fries and shake well , covering them evenly .
4 . Spread the fries in a single layer on a lined baking tray . Place in the oven for 10 – 15 minutes , flipping once halfway through , until the fries are crisp and golden .
5 . Remove from the oven . Squeeze over the Primula Cheese and scatter the coriander .
6 . Serve immediately .
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