Name: Five Spiced Pumpkin Puree with Lime Yogurt and Curried Langoustines
Yield: 4 servings
Ingredients: 1 cup plain yogurt; 1 tsp Lime Zest; 1 Tbsp Lime Juice; 2 Tbsp honey; 1 clove garlic, minced; 1 shallot, minced; ¼ apple, skin off and finely diced; 1 tsp grape seed oil; ½ tsp smoked paprika; tsp curry powder; ¼ cup butter, softened; 2 Tbsp white wine; 4 langoustines shells removed, claws intact and tails still on; 1 Tbsp chives; 1 oz lemon juice; Silken tofu (4oz) diced into bite size cubes; 4 oz (papaya or mango) diced into bite size; 4 carrots, chopped finely; 1 small onion, finely chopped; 2 clove garlic, chopped finely; 500 g pumpkin, diced into bite size pieces; 4 Tbsp butter; tsp Chinese 5 spice; ½ cup coconut milk; 10 curry leaves; 8 cup fish stock (if fish stock is not available you can substitute with chicken stock); ½ cup pumpkin seeds

Five Spiced Pumpkin Puree with Lime Yogurt and Curried Langoustines

YIELDS

4 servings

NOTE: Each recipe is part of a 5 course tasting menu, therefore servings sizes may vary.

Ingredients

Lime Yogurt

cup plain yogurt

tsp Lime Zest

Tbsp Lime Juice

Tbsp honey

Curry Butter

clove garlic, minced

shallot, minced

apple, skin off and finely diced

tsp grape seed oil

tsp smoked paprika

tsp curry powder

cup butter, softened

Tbsp white wine

Langostinos

langoustines shells removed, claws intact and tails still on

Tbsp chives

oz lemon juice

Optional

Silken tofu (4oz) diced into bite size cubes

oz (papaya or mango) diced into bite size

For the Soup

carrots, chopped finely

small onion, finely chopped

clove garlic, chopped finely

500

g pumpkin, diced into bite size pieces

Tbsp butter

tsp Chinese 5 spice

cup coconut milk

curry leaves

cup fish stock (if fish stock is not available you can substitute with chicken stock)

cup pumpkin seeds

Ingredient Substitution Guide

Directions

Step 1

Step 2

Toast pumpkin seeds in skillet pan until they begin to pop. Add 1 tablespoon butter and dust with 1 1/2 teaspoons of Chinese 5 spice. Toss and take off heat. When soup is served add to the bowl.

Step 3

Whisk all into bowl and add to soup just before serving. Keep lime yogurt at room temperature.

Step 4

Sauté garlic, shallots and apple in grape seed oil. Add all the spices. Once apple is cooked, puree and whisk in butter. Refrigerate.

Step 5

In a pan over high heat, sauté carrots with olive oil, onions and garlic. Brush pumpkins with butter and Chinese 5 spice. Add to carrots along with 1/2 cup of coconut milk and curry leaves cover and bake in oven for 15-20 minutes until pumpkins are fork tender at 350 degrees. Once cooked add chicken stock bring to boil and remove and buzz with blender. Once soup has been pureed pass through fine sleeve. Set aside until ready to serve. Have fresh lemon juice and cilantro and chives ready to finish the soup when plating.

Step 6

If you are using the tofu and papaya you must first place them at the bottom of your soup bowl. Medium skillet pan heat to med-high heat add a touch of oil to the bottom of the pan; add langoustines and 4 oz curry butter and begin to cook for 4 to 5 minutes rolling the shellfish in the curry butter. Pour pumpkin puree into bowl; add toasted pumpkin seed and a tablespoon of lime yogurt per bowl. Finally add langoustines using the claws to help the langoustines, so that it is not fully emerged in the bowl. Add chives and lemon juice.

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