Jamie Oliver cooking chicken with pumpkin. Jamie's Easy Pumpkin Dishes

A brilliant chef shares his cooking secrets pumpkin dishes. Diversify your menu with these delicious dishes using pumpkin.

Baked pasta with pumpkin and ricotta

You will need a kilogram of pumpkin, a few tablespoons olive oil, 2 cloves of garlic, bunch of basil, 400 grams chopped tomatoes V own juice, 500 grams of pene pasta, salt, ground black pepper to taste, 3 tablespoons of ricotta, 750 ml of vegetable broth, 150 grams of mozzarella, a little parmesan, a few sage leaves.

Remove seeds and skin from the pumpkin and cut into cubes. Place them on a baking sheet, pour oil over them and place in an oven preheated to 200 degrees for 15 minutes. Slice the garlic into thin slices and chop the basil stems. Heat a little oil in a frying pan and fry the basil stems and garlic for a couple of minutes. Add the tomatoes and bring them to a boil. Add the baked pumpkin, bring to a boil again and cook for 10 minutes over moderate heat. Drop the pasta into boiling salted water and cook until al dente. Drain the liquid and transfer the pasta to the pan with tomato sauce. Add chopped basil leaves, salt, pepper, ricotta and broth. Stir and bring to a boil. Grease a baking dish with oil and transfer the contents of the pan there. Scatter mozzarella pieces, grated Parmesan and buttered sage leaves on top. Bake the pasta at 200 degrees for about 15 minutes.

Pumpkin Pecan Cupcakes with Citrus Frosting

Take 400 grams of peeled pumpkin, 350 grams brown sugar, 4 eggs, a pinch of salt, 300 grams of flour, two and a half teaspoons of baking powder, a handful walnuts, teaspoon ground cinnamon, 175 ml of olive oil, vanilla pod, tangerine, lemon, 140 grams of sour cream, two and a half tablespoons of powdered sugar, lavender petals.

Grind the pumpkin in a blender. Add sugar, eggs, salt, flour, baking powder, nuts, cinnamon and olive oil and beat thoroughly. Distribute the resulting dough over paper molds and place in the oven at 180 degrees for 20-25 minutes. Check doneness with a toothpick. Cut the vanilla pod lengthwise and remove the seeds. Mix almost all the grated tangerine zest, grated lemon zest, juice of half a lemon, sour cream, powdered sugar and vanilla seeds homogeneous consistency. Brush cooled cupcakes with cooled frosting and sprinkle with remaining grated zest tangerine and lavender petals.

Bruschetta with pumpkin and goat cheese

Prepare a small pumpkin, 6 cloves of garlic, 3 sprigs of sage, a few tablespoons of olive oil, ground chili to taste, salt and ground black pepper to taste, rye baguette, 125 grams of soft goat cheese.

Peel the pumpkin from seeds and cut into several pieces. Crush the unpeeled garlic cloves with the flat side of a knife. Place the pumpkin, garlic and some of the sage leaves on a baking sheet. Drizzle in some of the oil, sprinkle with chili powder, salt and pepper and mix well. Bake the pumpkin at 200 degrees for 35-40 minutes until golden color and softness. Cut the baguette into slices and toast in a hot frying pan for about a minute on each side. Rub the bread with the roasted garlic. Use a spoon to separate the pumpkin pulp from the skin and lightly crush it with a fork. Place on slices of bread pumpkin puree, cheese and sage leaves and drizzle with oil.

Pumpkin roll with cheese and spinach

Take a kilogram of pumpkin, a few tablespoons of olive oil, a pinch chili powder, salt and ground black pepper to taste, 2 cloves of garlic, 60 grams of whole peeled almonds, a teaspoon of fennel seeds, 6 eggs, 80 grams of Parmesan cheese, 60 grams of gluten-free flour, ground nutmeg to taste, 300 grams of spinach, 100 grams of soft goat cheese, 150 grams of ricotta, lemon, red chili pepper.

Remove the seeds from the pumpkin and cut into slices. Place on a baking sheet, pour over some of the oil, sprinkle with chili, salt and black pepper and stir. Crush the garlic and add to the pumpkin. Bake at 190 degrees for 45-60 minutes until soft. Heat a frying pan over medium heat. Fry almonds, fennel seeds and a little salt for 3-4 minutes until golden brown. Then grind them in a mortar. Peel the pumpkin and garlic and puree the pulp in a blender. Separate the yolks from the whites. Add grated Parmesan, pumpkin puree, flour, nutmeg, salt and pepper to the yolks and stir until smooth. Beat the whites in white foam and carefully enter into pumpkin dough. Line a small baking sheet with parchment paper and spread the dough onto it in a thin layer. Bake at 190 degrees for 15 minutes. Heat the remaining oil in a frying pan over medium heat and sauté the spinach for about 2 minutes. Cool, squeeze out excess liquid and chop the greens with a knife. Mix goat cheese, ricotta, lemon juice, grated lemon zest, seeded and chopped chili pepper, salt and black pepper. Carefully turn the finished pumpkin cake out onto a clean piece of parchment paper. Spread on top cheese mixture. Sprinkle the spinach and a third of the almond mixture over the cheese. Carefully roll the cake into a roll. Cut it into pieces and sprinkle with the remaining almond mixture before serving.

This salad is very easy to prepare, but quite unusual. Perhaps the reader has already tried parma ham, wrapped in arugula leaves, combined with parmesan, seasoned balsamic vinegar. Jamie adds warm to this combination baked pumpkin, slightly changing the recipe - instead of pamezan, he puts pecorino. He creates great dish, which can be safely called a luxurious addition to the table for any occasion.

1 Preheat the oven to 190 degrees Celsius if you have gas stove– select position 5. Quite carefully cut the pumpkin into two equal parts, trying to leave the seeds inside. Jamie advises cutting off the rough ends at the base of the vegetable. It is necessary to divide each half into 4 slices, place them on a baking sheet and season with extra virgin olive oil

2 Take a mortar and add a teaspoon each of coriander, pepper and salt, dried pepper chili - all this must be crushed with a pestle.

3 Next, sprinkle the pumpkin with the spice mixture and place the dish in the oven. Cook the pumpkin in the oven for at least 30-60 minutes until it becomes soft and golden brown. After taking it out of the oven, you need to let the dish cool.

4 Oliver advises to arrange the prosciutto on four plates, using a minimum of effort when decorating the dish. Let the slices hang off the plate, scrunch or curl slightly. It is necessary to divide the pumpkin into small, identical pieces and place them on top of the ham prepared in advance. Next, scatter the arugula leaves on top, sprinkle the salad with balsamic vinegar and olive oil, not forgetting to season the dish with pepper and salt and garnish it with pecorino shavings.

Today on the menu there will be simply incomparable pumpkin cream soup from Jamie Oliver. Jamie Oliver - the man who once simply changed my vision various dishes, ingredients, recipes. If you've never tried Jamie's recipes before, definitely give it a try. Nowadays you can find a lot of Jamie’s video recipes on the Internet, today I will tell you and show you one of them. The soup is made from butternut squash - it is the most aromatic and most delicious variety. In addition to pumpkin, celery, red onion and carrots are taken, as well as chicken or vegetable broth. Jamie is a huge fan of chilli peppers, I have fresh pepper it wasn’t, I replaced it with dry, you can do the same. To go with this soup you will need to prepare croutons with cheese - everything together simply evokes gastronomic feelings, it’s impossible to tear yourself away from the plate!

- butternut squash- 2 kg;
- red onion - 2 pcs.;
- carrots - 2 pcs.;
- stem celery- 2 pcs.;
- garlic - 4 cloves;
- chili, rosemary - a pinch;
- chicken bouillon- 2 l.;
- salt, pepper - to taste;
- olive oil - 20 ml;
- loaf, hard cheese(parmesan, cheddar) - for croutons.

Prepare all ingredients. Jamie Oliver cook this recipe in a pressure cooker, cooking time for all ingredients is 6 minutes. I don't have a pressure cooker, so I'll use a regular saucepan. So, peel and wash all the vegetables. Roughly chop the celery and carrots. Heat olive oil in a frying pan, add carrots and celery, fry for a couple of minutes.




Then add chopped red onion and garlic to the pan.




Prepare the pumpkin - peel and wash, cut into large pieces.



Once the vegetables are roasted, it's time to move on to the next process.




Add pumpkin to vegetables.




Pour in the chicken broth, add rosemary and hot peppers Chile. The broth should cover the vegetables by several fingers.




Prepare slices of whole grain loaf. Dip the loaf in a couple of drops of olive oil and dry in a non-stick frying pan.




Grate the cheese with fine shavings and generously sprinkle the croutons on both sides.




Fry the croutons and cheese again for a couple of seconds. IN original recipe Parmesan cheese is used.




The soup is ready by this time, grind with an immersion blender, season with salt/pepper, take a sample and serve. Place croutons on a plate, pour soup over them, season with a couple of drops of olive oil and serve immediately.

Enjoy your meal!

Pumpkin can be prepared as a sweet or savory dish. Today's recipes savory pumpkin. For sweet dishes, use dried fruits and nuts - then the pumpkin will be excellent dessert! Buy nuts, including roasted peanuts, at http://nutproducts.ru

Master class by Jamie Oliver: Simple pumpkin dishes

I. Spiced Baked Pumpkin

Pumpkin baked with bacon.

Products for 6 servings

1 butternut about 1-1.5 kg
1 tsp coriander seeds
2 small dry red chillies or to taste
sea ​​salt
freshly ground black pepper
4 cloves garlic, crushed
a few sprigs of fresh rosemary
6 strips bacon
1 tablespoon olive oil

Cooking

Thus, baked pumpkin is delicious with beef as a side dish, suitable for making soup and for pasta.

Products for 4 servings

50 minutes

117 kcal
3 g
21.3 g and 3 g protein

1 pumpkin
1 dried red chili pepper
sea ​​salt
freshly ground black pepper
1 bunch fresh leaves sage
1 cinnamon stick, broken into pieces
olive oil

Cooking

Jamie confesses

Over the years I have seen pumpkin cooked different ways, and I have to say that this method is one of my favorites.
Even though it's very Tuscan style, the flavors remind me of English chutney recipes I've seen in the old cookbooks. Pumpkin baked like this is great eaten as an antipasti, or in soups, or combined with pasta or meat.
Other types of pumpkin are also suitable for baking. Ask a vegetable seller at the market.

To cut a pumpkin without any problems, watch Jamie's video!

Vegetable dishes – perfect solution for the Christmas table. Baked in the oven stuffed pumpkin will decorate your Christmas table and delight you with its wonderful taste.

Ingredients

• pumpkin weighing 1 kg
• 50 gr. Basmati rice
• 2 cloves of garlic
• 1 red onion
• 50 gr. dried cranberries
• 2 sprigs fresh rosemary
• 1 handful of black olives with pit
• 1/2 dried red chili pepper
• 1 tsp. ground nutmeg
• 1 tsp. ground cinnamon
• 50 gr. peeled pistachios
• 1 clementine
• 200 ml vegetable broth
• black pepper and sea salt
• olive oil

Number of servings – 8

Oven Baked Christmas Pumpkin Recipe

1. Preheat your oven to 190 C. Rinse the rice in a colander under running water until the water is clear.


2. Peel the garlic. Then peel and finely chop the red onion. Remove the rosemary leaves from the stem and then finely chop them. Then remove the pits from the olives; to do this, press each olive with your palm, this will make it easier to remove the pit. After this, finely chop the pulp.


3. Carefully trim the top off the pumpkin and set aside. Using a tablespoon, scoop out the seeds and fibers.


4. Scoop out some of the pulp from the pumpkin and then finely chop it along with one clove of garlic.


5. Place the frying pan on the stove and turn the heat to high. Then add olive oil to the surface of the pan, followed by the diced pumpkin, garlic, onion, olives and half the chopped rosemary.


6. Cook the pumpkin mixture for 10 minutes until the vegetables are soft, stirring occasionally.


7. Place the remaining whole clove garlic and chopped rosemary in a mortar, add chili pepper, as well as 1/2 teaspoon each of ground nutmeg, cinnamon, salt and pepper. Grind all ingredients using a pestle to a paste.


8. Add a little olive oil to the mixture in the mortar and mix well. Then rub the inside of the future pumpkin with this mixture.


9. Add a pinch of salt and ground pepper, as well as the remaining nutmeg and cinnamon to the finished pumpkin mixture in a frying pan.


10. Add rice, cranberries and pistachios to the pumpkin mixture, then grate the clementine zest into it.


11. Mix all ingredients in a frying pan, then add vegetable broth. Increase the heat and bring everything to a boil and simmer the resulting filling for 5 minutes.


12. Tear off a layer of foil, fold it in half and place it on a baking sheet. The stuffed pumpkin is placed in the center of the baking sheet.


13. Rearrange rice mixture from the pan into a bowl and let it cool slightly.


14. Before baking a vegetable in the oven, season the inside of the vegetable. sea ​​salt, and crushed black pepper, then add the rice mixture there.


15. Cover the stuffed pumpkin with the previously cut top, and then sprinkle it a small amount olive oil and rub it into the skin. Carefully wrap the pumpkin in foil. If you are preparing the dish for Christmas, place it in the refrigerator overnight.


16. Place the baking tray in hot oven for 1.5 hours. Cook the oven-baked dish until full readiness shell of the vegetable, to check this, pierce the vegetable with a knife, it should go in easily. When the stuffed pumpkin is ready, remove it from the oven and remove the foil. Place the dish on a wooden board and remove the lid, then cut the stuffed and oven-roasted vegetable into slices and place on plates. Christmas pumpkin is ready to serve.