Pumpkin with speck and apple
This sweet and sour combination is well matched to the rich smokiness of Eastern European-style sausages.
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Serves
6
Cooking Time
Prep time 12 mins, cook 20 mins
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650 gm
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butternut pumpkin (about ½), cut into 5mm pieces
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220 gm
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(1 cup) white sugar
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80 ml
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(1/3 cup) red wine vinegar
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1 tsp
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brown mustard seeds
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6
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green cardamom pods, cracked
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2 tbsp
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olive oil
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1
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onion, finely chopped
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100 gm
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speck, cut into 1cm pieces (see note)
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5
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sage leaves, coarsely chopped
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3
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Jonathan apples, peeled and finely diced
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To serve:
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smoked sausages
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1
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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.
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2
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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).
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3
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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.
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Note Speck is available from select butchers. If unavailable, substitute pancetta.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Vanessa Austin and Rodney Dunn