Tuesday, December 22, 2015

Cinderella's mini pumpkin coach accompanied by silvery fish with golden baubles

We had a delicious and unusual dinner the other day whose elements made me think of fairytale: a stuffed mini pumpkin which is is our own serendipitous cross: a cross between Queensland Blue and Golden Nugget pumpkins, with a most pleasing Cinderella-coach look, beautiful deep orange flesh and golden skin that you can actually eat if you steam, grill, or roast it; accompanied by black and silver-skinned barramundi, fried whole, and served with onions and 'golden baubles'--actually the immature version of the same mini Cinderella coach-pumpkin, but a lovely yellow outside and creamy yellow inside, and a really delicious taste!
Everything was very simple to prepare as well:
I hollowed out the pumpkin, chopped the flesh up and tossed it in butter with lots of chopped herbs and garlic, with a bit of the Basque piment d'espelette sprinkled on top for extra flavour and colour(you can use hot paprika as a substitute). Then I put everything back into the pumpkin, popped the little top back on, and cooked it in a pan with the lid on--first of all in a little olive oil, then adding some water and letting it cook with the lid on till the pumpkin was cooked through, including the skin.
Meanwhile, I fried the whole small barramundi, crisping the skin, and adding chopped onions and chopped 'baubles'. A sprinkling of herbs, salt and pepper, and there: a fairytale dinner before you!

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