Pumpkin with speck and apple

AT A GLANCE

  • Serves 6 people

This sweet and sour combination is well matched to the rich smokiness of Eastern European-style sausages.

  • 650 gm butternut pumpkin (about ½), cut into 5mm pieces
  • 220 gm (1 cup) white sugar
  • 80 ml (1/3 cup) red wine vinegar
  • 1 tsp brown mustard seeds
  • 6 green cardamom pods, cracked
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 100 gm speck, cut into 1cm pieces (see note)
  • 5 sage leaves, coarsely chopped
  • 3 Jonathan apples, peeled and finely diced
  • To serve: smoked sausages
01   Bring a large saucepan of salted water to the boil over high heat, add pumpkin and cook for 1 minute, then drain and set aside.
02   Combine sugar, vinegar and 250ml water in a wide-based saucepan, bring to a gentle simmer, add pumpkin and spices and cook, gently shaking the pan occasionally (be careful not break up pumpkin), until liquid is thick (10-15 minutes).
03   Meanwhile, heat oil in a frying pan, add onion, speck and sage and sauté until onion is soft and speck is golden (4-5 minutes). Add apple and cook until apple is just tender (3-4 minutes). Add mixture to pumpkin and gently combine. Serve with smoked sausages such as kransky or bockwurst.

Note Speck is available from select butchers. If unavailable, substitute pancetta.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN AND RODNEY DUNN

FEATURED IN

Jun 2009

Jun 2009

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