Grilled Nutmeg Pumpkin with Marinated Lemon, Shallots in Port Wine Sauce and Sheep Fresh Cheese Purée
Nutmeg pumpkin grilled with marinated lemon, shallots in port wine sauce and sheep fresh cheese purée is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g waxy potatoes
- 150 g sheep fresh cheese
- Salt
- Nutmeg (freshly grated)
- 400 g shallots
- 2 tbsp olive oil
- 100 ml red wine
- 100 ml port wine
- 1 tbsp cold butter
- Salt
- pepper (ground)
- 500 g nutmeg pumpkin flesh
- Salt
- pepper (ground)','2 tbsp olive oil','3 sprigs thyme','pickled lemons (cut into strips)
Instructions
-
1.
Wash the potatoes and steam for about 30 minutes.
-
2.
Peel the shallots and brown them in hot oil until golden. Add red wine and port wine, cover, and simmer for about 10 minutes.
-
3.
Cut the pumpkin flesh into four roughly equal slices. Boil in salted water for about 10 minutes until firm. Drain, pat dry, season with salt and pepper, brush with oil. Grill each side for 3-4 minutes until golden brown in a grill pan with thyme.
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4.
Meanwhile peel the potatoes, press through a potato masher, and mix with sheep fresh cheese. Season with salt and nutmeg.
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5.
Reduce the shallot sauce almost completely, remove from heat, stir in butter. Season with salt and pepper, then plate with the purée and pumpkin slices.
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6.
Serve garnished with pickled lemon strips.
