Gingered kale, walnut and pumpkin gratin with lemon-cumin sauce and aubergine-chilli rolls

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

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

Ingredients

Main course
Winter
Summer
Vegetarian
Autumn

Ingredients

Method