Young Kakai Pumpkin, Brown Butter

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Preparation info

  • Difficulty

    Easy

  • Serves /

    8

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Sometimes when you have such beautiful produce you just want to present it in as natural a way as possible to really appreciate the essence of the ingredient. I grew these kakai pumpkins for the first time in the summer of 2013: they are more of a summer squash than a pumpkin. Picked young, the flesh and seeds are so delicious that a little brown butter and salt is enough adornment.

To Finish

Sea Salt

Put 1 tablespoon of the brown butter in a large non-stick frying pan over medium heat. Add the soft kakai pumpkin flesh, lightly season with sea salt, toss gently to coat. Add the larger pumpkin seeds and 2 tablespoons of water. Cover the pan with a lid and allow the pumpkin and seeds to steam for 1½ minutes. Remove the lid, allow the majority of the liquid to evaporate then add the smaller seeds and warm through for a further 30 seconds.

To Plate

  • 40 white society garlic flowers

Divide the pumpkin flesh and seeds between 8 warmed plates. Drizzle half a tablespoon of brown butter over each plate. Garnish with society garlic flowers.

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