Roast pumpkin dip by Chef Salvatore
Silvestrino of Jigsaw, Mövenpick Hotel Deira
300g peeled, diced butternut pumpkin
2 medium onions, finely chopped
1/2 table spoon of garlic
40ml extra virgin olive oil
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
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.
3 Place pumpkin on a roasting tray and cook for about 14 to 18 minutes in a moderate oven at around 175˚C, or simply until mix is golden brown.
4 Remove from the heat place in a blender with sautéed onion mix and remaining ingredients and pulse until smooth and dense.
Pumpkin pie with créme fraïche by Chef Paul Ryan, Go West, Jumeirah Beach Hotel
Sweet crust pastry
180g butter (softened)
130g caster sugar
6 free-range egg yolks
400g plain flour
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.
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
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.
9 Serve with créme fraïche.