Recipe - Pumpkins And Pesto And All Things Hey-Presto

1 Mini pumpkin
Finely grated zest and juice
of 1 lime
3 Cloves garlic; crushed
1 330 gram can sweetcorn;
drained
25 g Breadcrumbs
100 g Roquefort
5 tablespoon Olive oil; plus 50ml/2fl oz
4 Mini chicken drumsticks;
about 400 g
1 lg Pinch each of ground
turmeric; coriander, chilli
; powder, medium
; curry powder and
; cardamom pods
1 bn Salad onions; top and tailed
and
; finely cut or sliced up
125 ml Red wine
150 ml Chicken stock
6 tablespoon Plain flour
1 tablespoon Milk
2 Eggs
1 tablespoon Vegetable oil
2 tablespoon Chopped fresh parsley
3 tablespoon Greek yoghurt
Salt and pepper
Chopped coriander; to
garnish

Preheat the oven to 220c/425f/Gas 7.

1 Cut the skin off the pumpkin and cut into quarters. Scoop out the seeds
and cut flesh into small chunks.

2 For the Pesto: Place the lime zest, 2 cloves crushed garlic, onethird of
the sweetcorn, breadcrumbs, Roquefort and 1 tbsp olive oil in a mini food
processor and blitz until finely chopped and combined. Season.

3 For the Stuffed Drumsticks: Pull back the skin of the chicken drumsticks
in one piece, turning it almost 'inside out' and leaving it attached at the
bone end.

4 Using a sharp knife, cut through the meat to expose the bone and fold
back. Remove the small bone and use a large knife to cut through the large
bone just above the point where it is still attached to the skin.

5 Spoon some pesto into each drumstick, fold the flesh and skin round to
enclose, and secure the join with a cocktail stick.

6 Heat 2 tbsp oil in a frying pan, add the chicken drumsticks and cook for
a few minutes to brown all over, transfer the pan to the oven and cook for
about 15 minutes, until cooked through.

7 For the Curry: Heat 2 tbsp olive oil in a large pan. Add the pumpkin
chunks and fry for a couple of minutes, add the ground turmeric, coriander,
chilli powder, curry powder and cardamom pods and cook for three minutes.

8 Add half the spring onions and cook for a further few minutes, add 1
clove crushed garlic, the red wine and chicken stock. Bring to a simmer and
cook for about 10 minutes, or until the pumpkin is tender and the liquid
has reduced.

9 For the Pancakes: Place the plain flour in a bowl. Add the milk and eggs,
beat to make a batter and add the remaining sweetcorn and spring onions.
Season.

10 Heat the vegetable oil in a large frying pan. Add large spoonfuls of the
mixture and cook gently for a few minutes until set and golden brown on the
bottom. Turn over and cook the other side.

11 Place the remaining pesto in a small pan with the lime juice and
50ml/2fl ounce olive oil and warm through very gently. Add the chopped parsley
and season.

12 Arrange the pancakes on a plate, drizzle over the pesto dressing and sit
the chicken drumsticks on top. Serve the curry in a shallow bowl, top with
the Greek yoghurt and garnish with chopped coriander.

Converted by MC_Buster.

NOTES : Chef Nick Nairn

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.