Wednesday, July 13, 2011

G.G. cooks Pete Evans' Pumpkin and Blue Cheese Frittata

Lately, I've had so many pumpkins to use and the thought of any more pumpkin soup is making me feel that I may well turn into a pumpkin! Camb's dad has a very prolific pumpk vine on the farm and sent some pumpkins (count 5 pumpks) home with us after our last visit. What the hell do two people do with five rather large pumpkins? Well, I gave a couple away and have been busy trying to use the others in creative ways. When I realised we also had some smooth and very subtle blue in the fridge, I thought a pumpkin and blue cheese frittata would be the way to go. 

Notes- Adjustments I made: 
I added caramelised leeks;
I also left out the basil leaves, because I wanted the main focus to be the sage;
I cut the pumpkin into smaller cubes as I was short on time and needed the cubes to cook more quickly.

Pete Evans' Pumpkin and Blue Cheese Frittata 

  • 1 butternut pumpkin cut into 1 inch cubed
  • 1 bunch Sage no stem
  • 1 head Garlic Broken but not peeled
  • sea salt
  • cracked pepper
  • 10 basil leaves
  • 4 tablespoons Blue cheese -St. Agur the best to use, ( I used Tarago River Cheese Co's Shadows of blue) 
  • 2 tablespoons Grated Parmesan
  • 9 Eggs
  • ¾ cup Cream
1.     Roast the pumpkin with a good amount of olive oil with the sage, garlic pieces, sea salt & pepper until golden.
2.     Beat the egg with the cream and some salt and pepper
3.     Heat up a large frying pan with some oil, swirl the oil right around the pan then pour a thin stream of egg mix and swirl around the pan (this creates a base).
4.     Place in the roasted pumpkin, sage, pop out the garlic from its skin and place that in, sprinkle some blue cheese around and top with basil leaves.
5.     Pour the rest of the egg mix in so that it nearly reaches the top
6.     Sprinkle over some grated Parmesan cheese and bake for 20-30 minutes in a medium – hot oven 160-180 degrees Celsius.
7.     Take out of the oven when it has set.
8.     Serve with a rocket and pear salad

7 fabulous comments:

Daryl George said...

That's amazing! I remember the movie Flipped and that they don't know what to do with what seems to be an endless supply of chicken eggs from their backyard.

However, it's good to learn about this recipe. It looks delicious! But isn't it weird to have some sort of dessert made of pumpkin? I'm sorry but I haven't exactly tried that kind of treat so let me know if it taste's good!

Thanks for posting this! :)

Nic@diningwithastud said...

I love frittatas! You can basically throw anything in them and your's sounds perfect! Love the addition of the leeks - good call

Ali said...

sounds delicious! I love Pumpkin!!

The InTolerant Chef said...

Great innovative way to use up those pumpkins, yummo!

mademoiselle délicieuse said...

Completely unrelated to the frittata, I love the red pan!

Angie Lives to Eat (and Cook)! said...

I absolutely LOVE pumpkin, sounds like a winning combination of flavours/textures in this recipe.

betty said...

that looks delicious for real :O)

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