Name: Gingered kale, walnut and pumpkin gratin with lemon-cumin sauce and aubergine-chilli rolls
Yield: For four
Ingredients: splash of shoyu; 1 tsp tomato puree; 80 g ground almonds; a little olive oil; 200 mls single cream; 2 tsps cumin seeds, toasted and ground; 2 whole cloves of garlic; 60 g sambal oelek; 1 onion, finely chopped; 50 mls red wine; 4 tomatoes, chopped; ½ tsp chopped dried chillies; 2 garlic cloves, chopped; 1 tblspn grated ginger; 24 walnut halves, lightly toasted; 240 g kale; 1 tblspn lemon juice; rind of 1 lemon; 1 kg pumpkin flesh; 25 g butter; 1 tblspn chopped fresh coriander; 1 egg yolk; large pinch of cayenne pepper; ¼ tsp nutmeg; 1 tsp salt; 100 mls cream; 300 mls light stock; 1 small onion, quartered; 2 aubergines; ½ tsp salt

Preparation info

For
four

Difficulty
Medium

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

There is a sense of loss when summer fades away, not just for the sunshine but for its freshly picked, life-enhancing produce; but these two vegetables, kale and pumpkin, and a few others (leeks definitely, roots maybe) almost turn autumn and winter into something to look forward to. This dish has so many of my favourite vegetables and flavours in it I almost fall over with excitement making it for the first time each year. I love the way the combination of gingered kale, mashed pumpkin and