Pumpkin Season

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So been busy again. I give you - ( Its in its experimental phase... )

Pumpkin Shakshuka with Quail Eggs.

Pumpkin accompanied by a whole red onion, little sweet potato , red pepper ( all sweated down ) seasoned with Baharat & Zaatar, lots of black pepper. Topped off with Three quail eggs and finely diced toasted pumpkin seeds.
Drizzled with a little creme fraiche and Lemon vinegar thing I made along with beads of Olive oil to give some glisten and life back to the dish.

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I like Shakshuka but can find the acidic nature of Tomatoes as too much sometimes - So remove the Tomatoes and replace with Pumpkin.
 
Pumpkin head Stew - Bacon & blood black pudding sausages cooked in the pumpkin head along with onion,apple & pepper. Served with the pumpkin flesh alongside scooped out after cooking.

Side serving of Sweet chestnut Mash made from foraged nuts.

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What a smorgasbord. You are very lucky to have such plump nuts sir! They are skinny little things up in this region!

I had to double take in the first photo, I thought you had plated up a sea urchin.
 
Gloves and a propane bottle torch for Prickly Pear Cactus fruits here. The barbed prickles are finer than cat hair. Even from the store, I torch them again. A bunch of those in your hands will spoil more than just a day.

Part of the deal here is to find the high-sugar pumpkin variety which is intended for pies and other eats. Big difference between those and the ones for Halloween carvings.

I buy canned pumpkin pure', never the canned and ugly-seasoned pumpkin pie filling.

Look in a serious seed catalog for what you might find.
 

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