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Pumpkin and ham satay recipe

Pumpkin and ham satay recipe


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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

A simple, yet delicious ham dish. Wonderful with freshly cooked rice.

7 people made this

IngredientsMakes: 4

  • 75g peeled, cubed pumpkin
  • 175ml orange juice
  • 25g butter
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 Thai chilli, chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground coriander seeds
  • 200g cooked, diced ham
  • 170g crunchy peanut butter

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Place the cubed pumpkin and orange juice in a small saucepan and bring it to the boil over medium-low heat. Simmer the pumpkin for 10 to 15 minutes, until it is soft. Carefully transfer to a liquidiser, in batches if necessary and blend until smooth.
  2. Melt the butter in a frying pan over medium heat and cook and stir the onion, garlic, chilli, turmeric, cumin, nutmeg and coriander for 1 to 2 minutes. Stir in the ham and cook and stir for about 5 minutes, until the ham has started to brown.
  3. Pour the pureed pumpkin mixture into the spicy ham mixture and stir the peanut butter into the sauce. Mix well to combine and bring back to a simmer. Serve hot.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (9)

by heatherpeacock

Very spicy flavorful dish! Crunchy peanut butter is a must! I added some evaporated milk to the pureed pumpkin and then to the sauce at the end to thin it out a bit and made it a bit more creamy. Delicious on rice. I used jalapeno (seeds and all), since I didn't have the chile pepper. had a nice kick to it. Next time I think I'll add some red pepper to the sauteed vegies, as well, and maybe some fresh chopped cilantro on top. Would also be good made with chicken. Thank you for the recipe. great way to use some of our leftover pumpkin from Halloween.-02 Nov 2011


Pumpkin is in season in autumn and winter and works well with rich and tasty spices. This is way pumpkin is often the hero in hot savoury vegetarian dishes, and the deliciously sweet, orange flesh enhances winter salads.

As with most brightly orange coloured foods, pumpkin is a rich source of Vitamin A, precursor and powerful antioxidant, beta carotene, as well as other nutrients including vitamins B3, B9 (folate), C and E, and minerals, calcium, magnesium, potassium, zinc and selenium. Pumpkin also contains a small amount of protein and fibre.

We also use pumpkin in sweet dishes such as pancakes. If you like pumpkin in sweet dishes then you’ll love our spiced pumpkin and pecan pancakes!


Directions

Place pumpkin, evaporated milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar and cayenne pepper in blender or food processor cover.

Combine 1/2 cup pumpkin mixture and chicken in medium bowl cover.

Reserve remaining pumpkin mixture.

Marinate chicken in refrigerator, stirring occasionally, for 1 hour.

Alternately thread chicken, bell peppers and green onion pieces onto 30 (4-inch) skewers.

Discard any remaining marinade.

Grill or broil, turning once, for 10 minutes or until chicken is no longer pink.


Directions

1. In a large pot warm the oil. Add the onion and garlic, cooking for 2-3 minutes to soften.

2. Add the cumin, coriander and ginger, stirring through for a couple of minutes until fragrant.

3. Add the pumpkin, passata, stock, peanut butter, dates and chickpeas, bringing to a simmer. Cook for 15- 20 minutes until a fork will easily pierce the pumpkin and the sauce has started to thicken.

4. Just before serving, stir through half the coriander. Sprinkle the remainder on the top.


Pumpkin and ham satay recipe - Recipes

This curry is great for a weeknight meal as it takes less than 30 minutes to cook but has so much flavour.

The combination of peanut butter and coconut cream results in an extremely simple but very nice satay sauce, and the spice comes from curry powder and sweet chilli sauce. I used a sweet chilli sauce that was made by a friend of mine from their home-grown chillis but I must have used a little too much as it nearly blew my head off! You can adjust the amount of sweet chilli sauce that you use according to your own taste. If you do have any leftovers, remember that the flavours will intensify slightly on storage in the fridge.

I used chicken sausages to make this dish, but if you can’t get those then you could use any plain pork or even turkey sausages. Beef sausages would probably also work, but their flavour may be a little strong. I served the curry with cooked white rice, but it would also work well with asian noodles.

This recipe is adapted from one I found in the November 2011 issue of Recipes + magazine.


  • 1 tablespoon canola oil
  • 6 ounces sliced country ham, finely chopped
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup canned pumpkin
  • 1/2 cup whole buttermilk
  • 6 tablespoons unsalted butter, softened and divided
  • 3 tablespoons honey

Preheat oven to 400°F. Heat oil in an 8-inch cast-iron skillet over medium-high. Add ham, and cook, stirring often, until crispy and well browned, about 8 minutes. Remove ham from pan, and let cool. Set aside. Wipe skillet clean with a paper towel, and place in oven to heat.

Combine flour, baking powder, baking soda, and salt in a medium bowl. Add cold butter pieces to flour. Using a pastry blender or 2 forks, cut butter into flour mixture until coarse crumbs form. Place bowl in freezer 10 minutes to chill.

Whisk together pumpkin and butter-milk in a small bowl. Stir in crispy ham. Add buttermilk mixture to flour mixture, stirring until just moistened. Place dough on a floured work surface, and gently pat to 1-inch thickness. Using a 2 1⁄2-inch round cutter, cut dough into 8 biscuits. Remove skillet from oven, and melt 1 tablespoon of the softened butter in hot skillet, swirling to coat. Arrange biscuits in skillet, with sides touching. Melt another 1 tablespoon of the softened butter, and brush over tops of biscuits. Bake in preheated oven until biscuits are puffed and browned, about 15 minutes.

Combine honey and remaining 4 tablespoons softened butter in a small bowl. Serve honey butter with biscuits.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 2 yellow onions, diced
  • 5 cloves garlic, minced
  • 1 small sugar pumpkin, peeled, seeded, cut into 1/2-inch dice
  • 4 cups beef broth
  • 1 (16 ounce) can diced tomatoes, undrained
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 bunch lacinato kale, stems removed, chopped
  • 1 pound cubed cooked ham
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 tablespoons sherry vinegar
  • 1 tablespoon thinly sliced sorrel

Heat olive oil over medium heat in a soup pot. Cook onion until it begins to soften, about 5 minutes. Add garlic and diced pumpkin and cook for another 5 minutes. Stir in the beef broth, tomatoes, salt and pepper. Bring to a boil, then turn heat to low and simmer until vegetables are tender, about 15 minutes.

While soup is simmering, bring a pot of salted water to a boil. Add the kale and simmer until softened, about 3 minutes. Drain into a colander.

After soup has cooked for 15 minutes, add the kale, ham, and black beans simmer for another 5 minutes. Stir in the sherry vinegar and sorrel remove pot from the heat.


Related Video

This soup is amazing. This is one of those recipes that is somehow more than the sum of its parts. I made it vegan by skipping the ham and using vegetable stock. Instead of the butter, I sauteéd the onion, shallot, & garlic in 2 Tablespoons of olive oil. Even with those omissions, this soup is delicious. I'm surprised. It's going into my regular rotation. Definitely a keeper.

I love how everybody whose tried this recipe adds a little something or exchanges one ingredient for another. As I didn't have all the ingredients today, but did have the beans and the pumpkin, I thought Iɽ give it a go. I didn't have beef broth, so I used chicken. Is cooked the onions and garlic and added 1/2 of the cumin. After blending the beans with the tomato sauce and two cups of broth, I added the mixture into my soup pot with another two cups of broth. I didn't have sherry so I used balsamic vinegar, three tablespoons, and because I like a little heat, a pinch of chili flakes. I salted the onion mixture but didn't use pepper (it gives me a headache). When I served the soup I added some fresh cilantro. Oh my goodness. It is so good. I served it with buttered, rye crackers, sprinkled with a little lime salt. Perfect lunch and so fast. Thanks for everyone's suggestions.

I think this first came out 15 years ago, and I have been making it since. I always have it on hand at Halloween. It's really easy to make and a very filling and satisfying soup. I keep organic pumpkin (canned), black beans, tomatoes, in my pantry at all times, as well as a minimum of 2 pints of sour cream in my refrigerator at all times. Whenever inclement weather strikes, this is one of my go to favorites. I probably have made this recipe at least 50 times.

My husband and I loved this. He called it "food of the gods" and ate a lot. I made a few slight modifications: used dried beans (soaked 24 hours and cooked for about 2 hours, measured to 4.5 cups as the recipe states), about 1/3 of a (about 800 mL) can "crushed tomatoes" since the can was already open and they were going to be crushed anyway, olive oil instead of butter, bean cooking water homemade vegetable bouillon powder for the broth, 1/2 a small pumpkin roasted in the oven (roughly the amount stated in the recipe), orange juice instead of sherry, no ham, and balsamic vinegar instead of sherry vinegar. I topped it with yogourt and a bit of homemade imitation bacon bits (soy-based and flavoured with soy sauce, smoke flavour and molasses).

my whole family really likes this soup, including young kids. It's very easy doable on a week night after work since we use an immersion blender at the end. This last time I took the suggestion to add an extra can of pumpkin and then thinned with a bit more broth. no ham. Will keep it this way. Yum!

This recipe, good all on its own, was greatly enhanced with torn ideas from other reviews. I did double the pumpkin purée. I was fine with a veggie or chicken broth. If without a shallot, I just added another clove of garlic and a little more onion. Skipped the sherry, based upon other reviewers. Added two diced pepperocini. Additional spices of a dash of cayenne and pinch of nutmeg added more complexity and heat. And a spill of maple syrup really hit the spot as well. I subbed creme fraiche for sour cream as that's what I tend to use in my kitchen.

I decided I shouldn¿t rate this b/c it just irritates the daylights out of me when people made half a dozen changes and have the nerve to rate. Nonetheless starting with it as a base lead to total deliciousness. I decreased the black beans to 2 cans and upɽ the pumpkin to compensate. Used lemon juice instead of sherry vinegar since I had a lemon that needed to be used. Left out the shallot and used water rather than beef broth. I tossed the beans, onion, garlic, about 2c water into a Blendtec (Vitamix twin) until there was a very fine puree. In a enamel dutch oven I melted the butter, added the cumin to ¿bloom¿ & then cooked the pumpkin w the butter until it had concentrated and started to brown just a bit. Then dumped in the bean puree in w the butter/pumpkin and added all the rest including more water until I had just a bit thinner than the desired texture. Simmered until the raw onion taste was gone. Then added about 1-2 tblsp maple syrup. Sooooooo good. Tasted even better the next day. I think the butter could be decreased or even left out entirely without any noticeable difference.

Here's my version spicy, tasty, pretty orange-red color 1 can white beans 2 cans black beans 3-4 chipotle peppers in adobe sauce home made veggie broth 3 cups pumpkin puree No sherry, no vinegar puree all together with other ingredients top with plain greek yogurt

Tried this recipe for thanksgiving and it was a hit. Made a few tweaks after reading reviews. Don't know if it made a difference but here is what I did and it came out delicious. Used two cans of black beans and one can of white beans. I also used a second can of pumpkin puree. It still tasted mostly like bean soup but gave it a hint of pumpkin that other reviewers found lacking. Also, between those two changes, the color of the soup was orangish/blackish and didn't look disgusting like other reviewers complained. I also did not use cumin, but added a splash of chili powder and nutmeg. My husband tasted the soup before and after the addition of the sherry vinegar and personally preferred it without the sherry vinegar. My guests all loved it! Will put this in my permanent recipe file and would make again.

This is now in the winter rotation menu. Tasty, good for you and very satisfying. Enjoy!

I cheated and just cooked all the ingredients in a crockpot together, then pureed at the end-- it turned out really well. I followed the suggestions in many reviews about not adding ham. Next time I might also follow suggestions to add more spice (cayenne or chipotle in adobo). Great with sour cream and cilantro garnish. Will definitely make again.

Been making this for about 10 years - one of the first recipes I found on epicurious. We've modified it a lot over the years - here are our suggestions: We skip the shallots (just use more onions), use 1 T only of cumin, use 1-2 T of olive oil instead of the butter, chicken or veg broth instead of beef broth. Originally, we substituted turkey bacon for the ham, but then omitted in completely without much loss. We add 2-3 t. chipotles in adobe sauce and that lifts the soup to another level. Also, we usually use an immersion blender to puree the soup at the end rather than blending the beans & tomatoes at the beginning (much easier). If you still want whole beans in the soup, use a slotted spoon to scoop out a bunch before you puree. Our version is easier and healthier (and spicier) than the original make it 2-3 times every winter and we never fail (kids and adults) to appreciate its greatness!

This soup was served as a first course for our Thanksgiving dinner this year (2011). It is such a delicious soup that I immediately asked for the recipe. I will make this soup often because it's the perfect comfort food for the winter months.

I made this for a Halloween pot luck party and served it in a pumpkin tureen. I made it exactly as written and it is very good and pretty easy to make. You can't really pick up any pumpkin flavor though. I guess all the ingredients just melded well. The sour cream and toasted pumpkin seeds are a must. Chopped cilantro may also be a nice garnish as well.

Lovely, complex taste and very easy to make. I left one can of beans whole for a chunkier texture,and subɽ balsamic for the sherry vinegar. The ham didn't add much in my opinion, and I might leave it out next time.

This has become a family favorite. Sometimes I make vegetarian version and it's still very good.

Subtracted sherry vinegar. Didn't have enough sour cream to serve, so I put a big hunk of cream cheese in before serving. Otherwise, as written, this recipe is fantastic.

I originally received this recipe from a friend who saw it in Gourmet magazine. It always gets 'wow's' at diner parties and people always have seconds. It also makes a lot! Sometimes I add a fourth can of beans at the end and keep them whole. It stretches it a bit more and makes it chunkier.

I can't believe I have been making this recipe since 1996. It is the first soup that is made every fall. Originally I had no ham so I made it without. I reduced the sherry vinegar to 1T. That is how I ALWAYS make this sensational recipe!

Lovely soup. I made several alterations. Fresh cooked acorn squash instead of pumpkin. No shallots, Sherry, ham, or Sherry vinegar. Vegetable stock instead of beef broth. Did everything else the same. So filling - wonderful comfort food. I'm looking forward to trying some of the suggestions from other reviewers as well, just to mix it up a bit.

Definitely substitute WHITE beans for the black!! I had been hesitating making this until NathaliePDX suggested it. I toasted 1 tsp whole cumin in the pan first, used a masher on the beans only, 1 can of petite diced tomatoes w/ chiles, , a heaping tsp of chipotle in adobo puree, a mixture of stocks. No butter (canola), sherry, ham or vinegar. The smokiness & heat from the chipotles was excellent. I bet this really rocks tomorrow! Don't worry about exact measurements- the recipe is a starting point.

Can't recall if I ever reviewed this, but I made it a couple years ago and loved it.

I'm eating this soup right now for lunch & LOVE it with the tweaks I made to the recipe. I did not have shallots, so I increased the onion & doubled the garlic. Added 2 drained & rinsed cans of corn. Used 2 c. beef stock & 2 c. chicken stock. Added a quart of half & half and seasoned with Tapatio & cayenne pepper to kick up the spice.

I've made this every fall for the last few years. From the beginning, I made several substitutions: I use white beans instead of black--helps with vile color--I sub fresh roasted pumpkin for canned (no brainer), I deglaze the onions with Chardonnay instead of sherry, and finally, I skip the ham. I guess all this makes a completely different soup. It's pretty tasty, though. :)

encouraged by the number of forks and an abundance of home-pureed pumpkin, I decided to give this a try. Thought it was just pumpkiny chili. Won't make again.


THERMOMIX ® RECIPE

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Finely chop garlic, chilli, ginger for 3 seconds on speed 8, then add onion and chop for 10 seconds on Speed 4.

Scrape down the sides of the bowl with the spatula and add the peanut oil. Saute for 3-4 minutes, on Varoma, Speed 1.

Add pumpkin, coconut milk, vegetable stock and cook "Counter-clockwise operation" for approx 8 Minutes on 100'c using "Gentle stir setting" until the pumpkin is just cooked.

Add cauliflower and cook on "Counter-clockwise operation" for 4 minutes on 100'c. Stir occassionally with the spatula.

Add peanut butter, soy sauce, sugar and chickpeas and stir in a little with the spatula (counter clockwise to avoid nicking). Cook on "Counter-clockwise operation" for 5 minutes at 100'c using "Gentle stir setting" .

Pour the satay into the server and stir the spinach and corrinader through the satay.


Habichuelas Guisadas (Puerto Rican Stewed Beans)

Habichuelas Guisadas (Puerto Rican Stewed Beans) are an essential Puerto Rican side dish whenever you&rsquove having rice. They&rsquore perfectly creamy, tender, simple to make, and bursting with Latin flavors!

Habichuelas guisadas is a recipe that definitely qualifies as an essential Puerto Rican side dish. If there is white or yellow rice on your plate, there better be some habichuelas! Otherwise, there&rsquos a problem. Seriously, don&rsquot even try it. This is one of those dishes that each cook puts their signature on, kind of like Italian gravy. You know who made the beans just by eating them. My Mami&rsquos beans don&rsquot taste like anyone else&rsquos and neither do my Abuela&rsquos.

I learned this the hard way when I went off to college and kept feeling like my beans were missing something whenever I made them in my dorm kitchen. There&rsquos a certain amount of love that flavors this dish when it&rsquos made by Mami & Abuela, and you just can&rsquot replicate that. It never fails, making habichuelas always remind me of home.

I hate to admit it, but I hated beans when I was a small child. I would literally pick them off my rice and push them to the side of my plate. I&rsquom not sure how my mom didn&rsquot just give me away to the neighbors for such blasphemous behavior! These days, I can literally eat rice and beans as a whole meal and be completely satisfied. These are a great Meatless Monday option, as long as you omit the ham.

This recipe is simple to put together as long as you have some Puerto Rican staples in your pantry. The beans are stewed in a tomato based broth that&rsquos flavored with country ham, sofrito, sazon & adobo, plus classic Mediterranean ingredients like bay leaves, oregano and olives. The result is a complex, earthy dish that goes great with rice, or even as a standalone meal. I would definitely suggest that you make more habichuelas than you think you need! This dish freezes beautifully, and leftovers reheat perfectly in the microwave or on a stove top.


Watch the video: Σούπα κολοκύθας με καβουρδισμένο βούτυρο u0026 μπαχαρικά. Yiannis Lucacos (May 2022).