- BATCH: 10 PORTIONS. SHELFLIFE: MAKE EACH DAY FOR BEST RESULTS
- BE SURE TO ONLY COOK THESE JUST BEFORE SERVICE FOR 25 MINUTES IN COMBI OVEN
- THEY WILL KEEP UNCOOKED IN THE COLDROOM FOR 2 DAYS MAXIMUM.
- RECIPE FOR TATIN
- 5 ea BUTTERNUT SQUASH/PUMPKIN
- 2 sheets PUFF PASTRY - WELL DOCKED WITH ROLLER OR FORK
- 2 sprigs THYME
- 2 cloves GARLIC - BRUISED BUT LEFT WHOLE
- 2 ea RED CHILLIES - BRUNOISE
- CARAMEL
- 4 cups CASTER SUGAR
- 1/2 cup WHITE WINE VINEGAR
- 1 teaspoon SALT
- 3 tablespoons BUTTER
- RECIPE FOR TATIN DRESSING
- 400g ( 2 cups) CARAMEL ( USE FROM MAKING THE TATIN
- 1/2 cup WATER
- 1/4 cup WHITE WINE VINEGAR
- 1 teaspoons SALT
- 1 tablespoon SESAME OIL
- 300ml (1/2 cup ) SUNFLOWER OIL
- 2 tablespoons SWEET CHILLI SAUCE
- MARINATING INGREDIENTS
- 4-5 ea BANANA SHALLOTS - BRUNOISE
- 1 clove GARLIC - SEMI CRUSHED
- 1 ea STAR ANISE
- 2 sprigs THYME
Pumpkin Tatin
Ricardo Soares
24th January 2011
Pumpkin Tatin
BEGIN WITH MAKING THE CARAMEL - MOISTEN ALL SUAGR WITH WHITE WINE VINEGAR AND COOK QUICKLY TO A L...
Ingredients
Method
BEGIN WITH MAKING THE CARAMEL - MOISTEN ALL SUAGR WITH WHITE WINE VINEGAR AND COOK QUICKLY TO A LIGHT CARAMEL BEFORE ADDDING THE BUTTER AND SALT, MOVE PAN TO MIX WELL TOGETHER, CONTINUE COOKING UNTIL A BRONZE COLOUR IS REACHED AND THE SMELL HAS A SLIGHT SOUR AROMA.
POUR INTO MOULDS IMMEDIATELY THEN ADD THE DRESSING HOT WATER AND VINEGAR INGREDIENTS, MIX WELL TO SOFTEN. THEN ADD THE OILS AND CHILLI SAUCE, STIR WELL AND LEAVE TO COOL, WHEN COLD ADD THE REMAINING MARINATING INGREDIENTS AND MIX WELL AND TASTE
THE FLAVOUR SHOULD BE BOTH SWEET AND SOUR WITH A LIGHT SEASONED FLAVOUR. REFRIGERATE UNTIL REQUIRED.
PEEL AND SEED THE SQUASH, TRIM OFF THE NECK, THEN USE A 10cm CUTTER TO CUT A ROUND FROM EACH BASE HALF, TRIM EACH TO A 5cm HEIGHT.
CUT THE TRIM INTO DICE AND PAN FRY WITH A LITTLE OIL WITH GARLIC, WHEN NEARLY COOKED ADD THE THYME AND CHILLI. SEASON. FILL THE CAVITY OF EACH HALF WITH THIS MIXTURE.
CUT THE PUFF PASTRY SUFFICIENT TO COVER THE BASE AND COME 3/4 UP THE SIDES. PLACE ONTO THE CARAMEL MOULD.
REFRIGERATE UNTIL REQUIRED or COOK AT 380F/190C FOR AROUND 25 MINUTES UNTIL DONE, USING A LITTLE WATER IN A BAIN MARIE TRAY TO HELP PREVENT CARAMEL BURNING. ALLOW TO REST BEFORE DRAINING OFF EXCESS CARAMEL AND TURNING OUT - VERY HOT.
SERVE WITH THE DRESSING AND A SALAD.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
