Two of Dubai’s top chefs share a pumpkin dip and dessert to try at home
Roast pumpkin dip by Chef Salvatore
Silvestrino of Jigsaw, Mövenpick Hotel Deira Ingredients 300g peeled, diced butternut pumpkin 2 medium onions, finely chopped 1/2 table spoon of garlic 40ml extra virgin olive oil 25g butter 30g pumpkin seeds toasted 1/2 cup breadcrumbs blended with cold water to form a purée 10g hand-picked fresh thyme 3g red chilli flakes 50g low-fat cream cheese 1 pinch of ground fennel seeds 5g brown sugar
Method 1 Sauté the onions gently in a little extra virgin olive oil until soft and golden, add the garlic and sauté for a further minute or two, remove from the heat and leave to cool.
2 Place the diced pumpkin in a bowl and season with salt and pepper, add the brown sugar, butter and a little extra virgin olive oil, and then toss before leaving to marinate for one hour.
Method 1 Cream the butter and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time, until fully incorporated into the mixture.
2 Mix in the flour until mixture becomes ball of dough.
3 Tip the pastry out onto a floured work surface and knead briefly until smooth.
4 Wrap the pastry in cling film and chill for 30 minutes. Alternatively, it can be frozen for use at a later date.
Filling Ingredients 450g pumpkin flesh cut into chunks (approx 2.5cm) 2 large eggs plus an extra yolk (use the white another time!) 3oz/75g soft dark brown sugar 1 tsp ground cinnamon 1/2 teaspoon of freshly grated nutmeg 1/2 tsp ground allspice 1/2 tsp ground cloves 1/2 tsp ground ginger 275ml double cream
Method 1 Pre-heat oven to 180˚C
2 Line a baking tin with the sweet crust pastry case, about 23cm in in diameter and 4cm deep.
3 For the filling, steam the pumpkin, place in a coarse sieve and press lightly to extract excess water.
4 Lightly whisk the eggs and extra yolk together in a large bowl.
5 Place the sugar, spices and the cream in a pan, and bring to simmering point, give it a good whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
6 Now add the pumpkin purée, and continue whisking in order to combine everything thoroughly.
7 Pour the filling into your pastry case and bake the concoction for 35 to 40 minutes, by which time it will puff up around the edges but still feel slightly wobbly in the centre.
8 Remove the pie from the oven and place the tin on a wire cooling rack.