PLEASE NOTE: We are taking orders online from Ireland, the UK, Canada and the US, plus other EU nations.
There may be some slight delays because of shippers. (please see current EU countries to which we can ship)

ROASTED PUMPKIN WITH HAZELNUT AND SAGE PESTO

April 13, 2016

ROASTED PUMPKIN WITH HAZELNUT AND SAGE PESTO

Celebrate the season with this simple yet delicious autumnal recipe. Use it as an accompaniment to a chicken dish, leftover turkey or enjoy it on its own as a light meal.

Hazelnut & Sage Pesto Ingredients:

  - 3-4 roughly chopped cloves of garlic

 - 1 cup destemmed fresh, flat leafed parsley

 - 8 leaves of fresh sage

 - Salt and pepper

 - 1 teaspoon brown sugar

 - 2 tablespoons balsamic vinegar

 - 1 cup of hazelnuts 

 - 1 cup of olive oil

Roasted Pumpkin Ingredients:

-  Seasalt

-  2 tablespoons of olive oil

-  1 pumpkin

How to Prepare:

Take a bag of hazelnuts (at least a cups worth) and spread them on a baking sheet.  Place in an oven at 200°C/395°F and roast them, shaking and stirring every 2 or 3 minutes until they are a lovely, nutty brown.  Remove from the oven and empty onto a clean tea towel. When they’re cool enough to handle comfortably, fold up the tea towel into a sack and then roll the hazelnuts between your hands until the skins come off. Separate the nuts from the chaff and allow to them to cool. Next, in a food processor place all of the pesto ingredients, bar the olive oil. Whiz until large crumbs appear and then pour in ¾-1 cup good quality olive oil (you may need to add more depending on how many hazelnuts you use).

Taste for seasoning and if needed add in some more fresh sage. If you’d like an added kick add in a tablespoon of Quatre épices instead. This four spice mix consists of ground pepper, cloves, nutmeg and ginger and is guaranteed to give your dish a unique flavor. By now the pesto should be pleasantly liquid, perfect for dipping.
 

Cut the pumpkin into thin half moon slices and remove the seeds. Pour the olive oil and sea salt into a large plastic bag and swish the pumpkin pieces until they’re thoroughly coated. Place on a baking sheet in a hot 220°C/425 degree oven for about 25 minutes or until nicely browned on top.

Remove and serve – I used our Clematis Serving Plate and Tiny Bowl. If you decide to give the recipe a try send us a picture of your creation on our Twitter or Facebook pages or leave a comment below!

*The pesto is also great for stirring through pasta or adding to the top of fish before baking. It will keep in the refrigerator for at least a week.





Also in News, Recipes and more...

Pasta bowl Nicholas Mosse Pottery handcrafted sponge ware Ireland
Cobb Salad

April 29, 2020

One of the ways I’m surviving during this pandemic is making food that provides a variety of uses, and one of my favourites is this salad

Continue Reading

Classic Pie Dish Old Rose Nicholas Mosse Pottery handcrafted sponge ware Ireland
Strawberry and rhubarb crumble

April 08, 2020

Easy-peasy pudding for right now. You will have a lovely crunchy, gooey, fragrant, pink pudding to serve with cream or ice cream.

Continue Reading

Enduring Enthusiasms
Enduring Enthusiasms

March 12, 2020

Nick and Susan Mosse share some of the sources that spark their creativity and their shared love of Irish Craft. 

Continue Reading

Don't miss out !

See behind the scenes, receive special offers and be the first to find out about new exclusive shapes and patterns (we will never share your details).