Goomeri Cooking Stage
Goomeri Pumpkin Festival, 31 May 2015
Session 1. 9.00 – 9.45
Jason Ford
Grilled Moya Valley chicken with green papaya and fresh pumpkin salad.
Sweet green tea and candied pumpkin tiramisu.
Session 2. 10.00 – 10.45 Glen Barratt
Sauté Jarrahdale pumpkin and lemon myrtle gnocchi, Rhodavale pork
collar butt, brussels sprouts, Bunya Red Farm capers, macadamia dukkah.
Pumpkin bread.
Session 3. 11.00 – 11.45 Matt Golinski
Bendele Farm duck breast with grilled Kent pumpkin, heirloom tomatoes,
borlotti beans and green olive tapenade.
Pumpkin and lychee brulee with chocolate dipped strawberries.
Session 4. 12.00 – 12.45 Jason Ford and Matt Golinski
Jason: Spiced Southern Cross goat cutlets with okra and pumpkin
ratatouille on camel milk polenta.
Matt: Rogan Josh curry with Nolan’s eye fillet, okra and eggplant and
pumpkin pilaf.
Session 5. 1.00 – 1.45
Glen Barratt and Matt Golinski
Glen: Twice baked Lockyer Valley Gold pumpkin and goat cheese
soufflé, lemon myrtle garlic prawns, blistered heritage tomatoes, Fat Hen
Olives, rocket.
Matt: Yellow curry of Tin Can Bay prawns and scallops, Kent pumpkin
and wing beans.
Matt Golinski
Jason Ford
Glen Barratt
Matt Golinski
Matt Golinski
Bendele Farm Duck Breast with Grilled
Kent Pumpkin, Heirloom Tomatoes,
Borlotti Beans and Green Olive Tapenade
Pumpkin and Lychee Brulee with
Chocolate Dipped Strawberries
Serves 4
Ingredients:
Ingredients:
½ cup Kent pumpkin puree
200ml pouring cream
5 egg yolks
50g brown sugar
½ vanilla bean scraped
50ml lychee liquor
12 large Cooloola Berries Strawberries
100g dark chocolate
Sugar to brulee
4 Bendele Farm Duck Breasts
¼ Kent or Jap Pumpkin, cut into wedges
250g mixed heirloom tomatoes, chopped
1 cup cooked borlotti beans
½ cup sweet basil leaves
½ red onion, sliced
30ml red wine vinegar
50ml Fat Hen Extra Virgin Olive Oil
1 tbs Belle Moutarde Wholeseed Mustard
2 tbs Bunya Red Capers, soaked I water for ½ hour
½ cup Fat Hen Green Manzanillo Olives, pitted
2 tbs chopped parsley
1 clove garlic, crushed
50ml Fat Hen extra Virgin Olive Oil
Salt and pepper
Method:
Season and grill the duck breasts skin side down until
the skin is crisp.
Turn and cook for 2–3 minutes. Remove from the heat
and rest.
Brush the pumpkin slices with oil and grill on a hot grill
until cooked through.
Mix together the tomatoes, beans, basil and onion.
Whisk together the vinegar, oil and mustard and season
with salt and pepper.
Put the olives, capers, garlic, parsley and olive oil into a
food processor and pulse to a rough paste.
Dress the salad with the dressing.
Lay the pumpkin slices on a platter and arrange the
salad on top.
Slice the duck breasts thinly and scatter over the salad.
Top with spoonful’s of the tapenade.
Serves 4
Method:
Whisk together the pumpkin puree, cream, egg yolks,
sugar vanilla and liquor and pass through a sieve.
Pour into heatproof ramekins and place in a deep
baking tray.
Fill the tray with boiling water to halfway up the
ramekins and bake at 150 degrees C for 30 minutes or
until just set.
Refrigerate until cold.
Melt the chocolate in a dry bowl over a saucepan of hot
water.
Holding the strawberries by the stalks, dip them in the
chocolate to 2/3 of the way up the fruit. Transfer to a
tray covered with baking paper and refrigerate until set.
Sprinkle the tops of the brulees with sugar and
blowtorch until toffee.
Serve with the chocolate dipped strawberries.
Matt Golinski
Matt Golinski
Rogan Josh Style Curry with Nolan’s Eye
Fillet, Okra and Eggplant and Pumpkin
Pilaf
Yellow Curry of Tin Can Bay Prawns and
Scallops, Kent Pumpkin and Wing Beans
Serves 4
Ingredients:
Curry ingredients:
1 golden shallot, peeled
1 clove garlic, peeled
1 tbs galangal, grated
1 tbs fresh turmeric or 1 tsp ground turmeric
1 stalk lemongrass, finely sliced
Stems and roots of 1 bunch of coriander
4 dried chillies, soaked in boiling water
1 tsp shrimp paste
1 tbs ground coriander
1 tbs ground cumin
1 tsp salt
50ml vegetable oil
400ml coconut cream
2 cups diced Kent pumpkin
4 kaffir lime leaves
200g wing beans
500g whole Tin Can Bay prawns, peeled and de-veined
12 Tin Can Bay scallops
Juice of 2 limes
1 tbs palm sugar
50ml fish sauce
½ cup coriander leaves
½ cup Thai basil leaves
1 red chilli julienned
2 eschallots, thinly sliced
1 onion, finely sliced
2 cloves garlic, crushed
1 tbs ginger, grated
2 bay leaves
Handful of curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
4 cardamom pods
4 whole cloves
1 cinnamon stick
½ tsp turmeric
1 tbs ground coriander
50ml ghee or vegetable oil
500g large ripe tomatoes, diced
250g eggplants, diced
250g okra, trimmed
Salt and pepper
For the pilaf:
1 onion, diced
1 clove garlic, crushed
½ tsp nigella seeds
½ tsp cumin seeds
Handful of curry leaves
2 cinnamon sticks
1 cup basmati rice
2 cups finely diced butternut pumpkin
2 cups hot chicken stock
Salt and pepper
Serves 4
To finish:
800g Nolan’s Eye Fillet, trimmed and sliced into 1cm slices
Sliced red chilli
Fresh coriander leaves
Method:
Method:
Blend in a food processor to make a fine paste.
In a wok, heat the ghee or oil and add the mustard
seeds, cumin seeds and fennel seeds. As soon as they
start to pop add the curry leaves and fry for 10 seconds.
Add the onion, garlic, ginger and all other spices and
cook over a medium heat for 5 minutes. Add the
tomatoes, eggplant and okra, season, cover and simmer
for 30 minutes.
Return the paste to a wok, add the coconut cream and
bring to the boil.
Sauté the onion and garlic in the ghee until soft. Add
the spices and cook for another 3 minutes.
Add the rice and cook over a low heat, stirring
constantly for 5 minutes. Add the pumpkin, stock and
seasoning, cover and cook in the oven at 180 degrees C
for 30 minutes.
To serve, grill the slices of beef on a hot grill pan or BBQ
until medium rare (about 1 minute each side).
Serve the curry on the pilaf and slices of beef on top.
Garnish with chilli and coriander.
Fry the shallots, garlic, galagal, turmeric, lemongrass,
coriander stalks, dried chillies, shrimp paste, coriander,
cumin and salt in vegetable oil until soft.
Add the pumpkin and kaffir lime leaves and simmer
until the pumpkin is 80% cooked.
Add the wing beans and cook for another 2 minutes.
Add the prawns and scallops, cook for another 1
minute, turn off the heat and add the lime juice, fish
sauce and palm sugar.
Serve with jasmine rice, garnished with the coriander,
Thai basil, chilli and eschallots.
Jason Ford
Jason Ford
Sweet Green Tea and Candied Pumpkin
Tiramisu
Grilled Moya Valley Chicken with Green
Papaya and Fresh Pumpkin Salad
Serves 4–6
Serves 2
Ingredients:
Ingredients:
2 green tea, teabags
100ml water
200g caster sugar
4 cardamom seeds
1 vanilla bean
200g Kent pumpkin, peeled and cubed
4 eggs, separated
160g caster sugar
400g mascarpone
300g savoiardi biscuits
Dark chocolate, finely grated
2 Moya Valley chicken breasts
2 tbsp olive oil
1 lime, zested
2 Thai basil sprigs, shredded
Salt and pepper, to taste
1 chilli, chopped
1 garlic clove, chopped
2 winged beans, sliced and blanched
5 cherry tomatoes, halved
1 tbsp lime juice
2 tbsp dried shrimp
1 tbsp palm sugar
2 tbsp fish sauce
150g green papaya, shredded
50g butternut pumpkin, shredded
2 coriander sprigs, torn
1 tbsp roasted peanuts
Candied pumpkin method:
Place teabags, water, sugar, cardamom seeds, scraped
vanilla bean into a saucepan, and heat until sugar is
dissolved.
Remove the teabags, and add the cubed pumpkin.
Gently simmer the pumpkin until tender.
Remove the cooked pumpkin with a slotted spoon and
set aside on a plate to cool.
Continue simmering the tea syrup until reduced by half.
Brush some of the syrup on the pumpkin pieces as a
glaze, and then set the remainder of the syrup aside.
Tiramisu method:
Beat the yolks and caster sugar until light and fluffy.
Add the mascarpone and beat until smooth.
Soak the savoiardi biscuits in the green tea syrup and
put aside.
Chicken method:
Pound chicken breasts out until an even thickness.
Place in a sealed plastic bag with olive oil, Thai basil and
seasoning
In the refrigerator, allow to marinate for at least one
hour.
Cook chicken on a hot grill or fry pan until cooked
through.
Remove from heat and allow to rest.
Salad method:
Beat the egg whites until thick and fluffy, and then
gently fold through the cheese mixture.
In a mortar and pestle, pound the chilli.
Layer the mascarpone mixture, soaked savoiardi biscuits
and candied pumpkin a serving glasses.
Add the winged beans and bruise slightly.
Refrigerate for a few hours.
Dust with finely grated chocolate to serve.
Add the garlic and pond to a paste.
Add the tomatoes and crush slightly.
Add lime juice and dried shrimp, continue pounding.
Add palm sugar and fish sauce and mix until combined.
Add papaya and pumpkin and mix until combined.
Spoon salad mixture over chicken and sprinkle with
coriander and chopped peanuts.
Jason Ford
Glen Barratt
Spiced Goat Cutlets with Okra and
Pumpkin Ratatouille on Camel Milk
Polenta
Pumpkin Gnocchi
Serves 2
400g pumpkin
3 medium sized potatoes
¼ cup grated parmesan cheese
Pinch nutmeg
1 egg
1 egg yolk
400g plain flour
Salt
Extra plain flour
Oil
Butter to serve
Ingredients:
2 tbsp olive oil
1 clove garlic, crushed
1 small onion, finely diced
½ eggplant, 1cm dice
6 okra, sliced
½ cup butternut pumpkin, 1 cm dice
1 tomato, 1cm dice
4 sprigs basil leaves, torn
Salt and pepper
6 goat cutlets
1 tsp cumin, ground
1 tsp coriander, ground
1 garlic clove, crushed
1 tbsp olive oil
1 cup camel milk
¼ cup polenta
1 tbsp butter
3 tbsp parmesan, grated
Salt and pepper
Ratatouille method:
In a deep fry pan, heat the olive oil.
Add the onions and garlic and cook until soft and tender.
Add the eggplant, okra, pumpkin and tomato, cook on
a gentle heat until vegetables soften.
Stir through fresh basil and season to taste.
Goat method:
Combine olive oil, cumin, ground coriander, and garlic.
Rub mixture into goat cutlets.
Heat a grill or frying pan to medium-high heat, and
cook goat cutlets for approximately 2–3 minutes each
side. Cook until medium, careful not to overcook.
Allow to rest on a warm plate covered with foil.
Polenta method:
Bring camel milk to boil in a saucepan.
Gradually sprinkle polenta into simmering milk while
whisking.
When the mixture has thickened to a smooth
consistency, add butter, grated Parmesan and season
with salt and white pepper.
Stir until all the ingredients are combined.
To present:
Spoon polenta on plate.
Top with a serve of ratatouille
Arrange goat cutlets on top.
Serves 4
Ingredients:
Method:
Roast the pumpkin with the skin until soft. Scoop out
the flesh and allow to cool.
Meanwhile, cook the potatoes in boiling salted water
with the skin on. Drain, peel and pass through a drum
sieve with the pumpkin. Combine gently with the
parmesan, pinch of nutmeg and salt, egg and egg yolk
and flour until smooth dough has formed.
Divide dough into 4 and roll each piece on a lightly
floured surface into long cylinders. Cut into even sized
pieces.
Place in batches into a pot of boiling water. Bring
back to the boil, reduce to a simmer cooking until the
gnocchi rise to the surface. Cook a further 2 minutes.
Remove from the pot with a slotted spoon and place
into ice water until cool. Drain and lightly oil. Gnocchi
may be stored covered in refrigerator until need.
To serve moderately heat a non-stick pan or flat grill,
lightly oil and add gnocchi turning to colour each side.
Add butter at the last minute cooking until the butter
turns golden. Serve immediately with garnish of your
choice.
Glen Barratt
Glen Barratt
Twice Baked Pumpkin Soufflé
Spiced Pumpkin Bread
Serves 4
Makes 1 loaf
Ingredients:
Ingredients:
525 ml milk
2 golden shallots finely sliced
1 bay leaf
1 sprig of thyme
90g butter
125g plain flour
100g goat cheese
150g pumpkin puree
8 eggs separated
Extra butter
Extra flour
100ml cream
50g pumpkin puree
25g goat cheese
25g parmesan grated
Salt and pepper
650g pumpkin, peeled, deseeded
100g butter softened
1½ cups brown sugar
2 eggs
2 cups self raising flour
½ teaspoon bicarbonate of soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon ground cloves
½ cup sunflower seed and topping
500g soft ricotta
3 tablespoons honey
Method:
Line with baking paper.
In a heavy pot bring milk gently to the boil with shallots,
bay leaf and thyme. Remove from heat and allow to
infuse for 5 minutes. Strain discarding solids and keep
milk warm.
Cut pumpkin up and roast until tender. Process until
smooth. You should have 1 cup.
Melt butter in another saucepan and add flour stirring
until combined.
Slowly add milk a little at a time stirring until all milk has
been added and a smooth mixture has formed.
Remove saucepan from heat. Add goat cheese, pumpkin
puree and egg yolks stirring until combined.
In a bowl, whisk egg whites to a soft peak, then fold
through the pumpkin mixture seasoning to taste.
Grease 12 ramekins heavily with butter and lightly flour.
Divide mixture evenly between ramekins and then
submerse halfway in a baking tray filled with boiling
water.
Bake at 180 degrees C for approximately 18 minutes or
until soufflés have risen and become golden brown.
Remove from oven allow cooling then carefully remove
from ramekins.
Soufflés may be refrigerated covered once cold until
required.
To serve, lightly whisk cream adding pumpkin puree,
goat and parmesan cheese. Lightly season. Place a
dollop on top of each soufflé and return to the oven at
180 degrees C on a tray lined with baking paper. Bake
until the soufflé has risen and is nicely coloured. Serve
immediately with a garnish of your choice.
Method:
Preheat oven to 180 degrees C. Grease a 6cm deep
10.5cm x 20.5cm loaf pan.
Cream butter and sugar until pale and fluffy. Add eggs
and beat until combined. Stir in pumpkin. Add dry
ingredients reserving some of the sunflower seeds and
fold gently to combine. Spoon into prepared pan and
sprinkle with reserved sunflower seeds.
Bake 50–55 minutes or until skewer comes out clean.
Stand in pan 10 minutes. Lift out and cool on a wire
rack. Fold honey through ricotta. Serve alongside spiced
pumpkin bread.