Pumpkin, wild rice and mint

AT A GLANCE

  • Serves 4 people

"The chilli-tamarind caramel is something I learnt while working at the now-closed Universal," says Anchovy chef Thi Le. "It's a version of a tamarind caramel that is savoury rather than sticky-sweet, which is what makes the glaze so balanced. The mint sauce, which contains a bit of cumin, goes well with the caramel because it adds freshness and extra depth to the dish."

  • 220 ml vegetable oil
  • 2 tsp wild rice
  • 450 gm Kent pumpkin, cut into 2cm-thick wedges
  • ¼ bunch (60gm) garlic shoots, finely chopped crossways (see note)
  • Deep-fried shallots
  •  
  • Tamarind glaze
  • 50 gm light palm sugar, crushed
  • 1 tbsp tamarind water (see note)
  • 1 tbsp fish sauce
  • 1 tsp lime juice
  • ¼ birdseye chilli, finely chopped
  •  
  • Mint yoghurt sauce
  • ¼ cup (firmly packed) mint
  • 1½ tbsp plain yoghurt
  • 1½ tbsp crème fraîche
  • 2½ tsp vegetable oil
  • ½ small garlic clove, crushed
  • 1 tsp dry-roasted cumin (see note), finely ground
  • 1/8 tsp citric acid (see note)
01   For deep-fried shallots, heat oil in a wok over medium heat to 120C, then reduce heat to low. Add shallots and stir continuously until golden and crisp (6-10 minutes). Remove with a slotted spoon and drain on paper towels.
02   For tamarind glaze, cook palm sugar in a saucepan over low-medium heat, stirring occasionally, until caramelised (8-10 minutes). Add tamarind water and fish sauce, then simmer over medium-high heat, stirring to incorporate (30 seconds; be careful, hot caramel will spit). Stir in lime juice and chilli, remove from heat, then add fried shallots and set aside.
03   Heat 200ml vegetable oil in a saucepan until smoking (230C). Add wild rice and stir until puffed (5 seconds; be careful, hot oil will spit). Remove with a slotted spoon, drain on paper towels, then coarsely crush with a mortar and pestle.
04   For mint yoghurt sauce, blend ingredients with a stick blender in a slim jug until smooth. Season to taste and refrigerate until required.
05   Preheat oven to 230C. Toss pumpkin with 1 tsp remaining oil in a roasting pan and roast until golden and tender (25-30 minutes), then reduce heat to 180C, brush pumpkin with tamarind glaze and roast until caramelised (5-8 minutes).
06   Heat remaining oil in a wok over high heat, add garlic shoots and toss until just tender (1-2 minutes).
07   Brush remaining glaze over pumpkin and serve topped with crushed wild rice, with mint yoghurt sauce and garlic shoots.
NoteGarlic shoots are available from Asian grocers. For tamarind water, combine 20 gm seedless tamarind pulp in a bowl with 1 tbsp boiling water, cover and stand until soft (20-30 minutes), then pass liquid through a fine sieve and discard solids. Citric acid is available from the baking section of major supermarkets.To dry-roast spices, cook the spices in a dry pan, stirring continuously over medium-high heat until they’re fragrant. The cooking time varies depending on the spices used.

Topics:

PUMPKIN, GARLIC SHOOTS, MINT, ANCHOVY, MODERN ASIAN, PUMPKIN, THI LE, TAMARIND, SIDE DISH, YOGHURT, CHEFS' RECIPES

Recipe:

THI LE

Photography:

MARK ROPER

Styling:

LISA FEATHERBY

Drinking Suggestion:

GARAGISTE “LE STAGIAIRE” PINOT GRIS 2015, MORNINGTON PENINSULA – A BURGUNDY INSPIRED PINOT GRIS WITH PLENTY OF TEXTURE, A SLIGHTLY CREAMY, HONEYED PALATE AND MINERALLY ACID. , suggested by ANDREW BARRY

FEATURED IN

Sep 2016

Sep 2016

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