UTLIMATE THANKSGIVING DESSERT: PALEO PUMPKIN PIE

 UTLIMATE THANKSGIVING DESSERT: PALEO PUMPKIN PIE

If you have gone Paleo, you'll be avoiding the fruits of the agricultural era such as processed foods, refined oils, grains, legumes and most dairy (please note that this recipe contains butter). Try this easy pie that will delight your sweet tooth and stay in the Paleo zone.

INGREDIENTS

• 500g butternut pumpkin flesh, chopped
• 600ml coconut milk
• 2 cups (260g) pecans
• 6 dried dates
• 1 teaspoon pure vanilla extract
• 50g grass-fed butter, melted, cooled
• 1/4 cup (35g) coconut flour
• 3 eggs, 1 separated
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• Zest of 1/2 orange, finely grated
• 1/3 cup (80ml) maple syrup, plus extra to serve
• 1/4 cup (40g) pumpkin seeds (pepitas)
• Coconut yoghurt, to serve

• METHOD

  • 1
    Preheat the oven to 180C. Grease a 24cm loose-bottomed tart pan.
  • 2
    Place pumpkin and coconut milk in a pan over medium-low heat and simmer, stirring, for 25 minutes or until soft. Cool.
  • 3
    Meanwhile, whiz pecans and dates in a food processor until finely chopped, then combine in a bowl with vanilla, butter, coconut flour, 1 eggwhite and a pinch of salt. Press mixture into the base and sides of prepared pan. Prick base with a fork, then bake for 15-20 minutes until dry.
  • 4
    Whiz cool pumpkin mixture, spices, zest and 1/4 cup (60ml) maple syrup in a food processor. Add remaining 2 eggs and yolk, and whiz to combine. Pour filling into base. Bake for 45 minutes or until just set.
  • 5
    Toss pumpkin seeds in remaining 1 tablespoon maple syrup. Bake on a baking paper-lined baking tray for 8-10 minutes until golden. Cool, then break into shards.
  • 6
    Top pie with yoghurt, pumpkin seeds and extra maple syrup.
  • We used Macro Organic Coconut Milk which is available from Woolworths stores nationally and online now

CHICKEN BROTH WITH KALE, QUINOA AND PRESERVED LEMON

It would be hard to create a bowl more healthy and soothing than this quinoa, kale and preserved lemon infused chicken soup.

INGREDIENTS

• 1.4kg whole chicken
• 2 tsp whole black peppercorns
• 1 onion, halved
• 2 carrots, halved
• 4 bay leaves
• 12 garlic cloves
• 10 lemon thyme or regular thyme sprigs
• 5 celery stalks
• 1 fennel bulb
• 1 cup (200g) white quinoa
• 2 tbs olive oil
• 4 anchovies in oil, drained
• 2 preserved lemon quarters, flesh removed, zest thinly sliced
• 1 long green chilli, thinly sliced on an angle
• 1/4 cup (60ml) verjuice
• 50g baby kale or 1/2 bunch torn kale leaves
• Juice of 1/2 lemon (optional)
• Toasted pumpkin seeds (pepitas – optional), to serve

• METHOD

  • 1
    Place chicken, peppercorns, onion, carrot, bay leaves, 10 garlic cloves, 5 thyme sprigs, 2 celery stalks and 1 tbs salt in a stockpot and cover with water. Cut woody stalks from fennel and add to pot along with fronds, reserving fennel bulb. Place pot over high heat and bring to the boil, then reduce heat to medium-low and simmer for 1 hour or until chicken is cooked through. If chicken floats, top with a plate to keep it submerged. Cool chicken in pan, then transfer to a plate and set aside.
  • 2
    Strain stock through a sieve lined with muslin or clean Chux, discarding solids. When cool, skim any impurities on surface.
  • 3
    Rinse quinoa under cold running water, then place in a saucepan with 2 cups (500ml) stock. Bring to the boil, then reduce heat to medium-low and cook, covered, for 10 minutes or until cooked but slightly al dente. Set aside.
  • 4
    Heat the oil in a large saucepan over medium heat. Thickly slice the remaining 3 celery stalks on an angle and add to pan with anchovy and preserved lemon. Cook, stirring, for 2-3 minutes until slightly softened. Finely chop remaining 2 garlic cloves, then add to the pan with chilli and cook, stirring, for 1-2 minutes until starting to soften. Using a mandoline, thinly slice the fennel bulb, then add to the pan and cook for a further 1-2 minutes. Season well, then add verjuice and cook, stirring, for 2-3 minutes. Add remaining stock and 5 thyme sprigs. Bring to the boil, then reduce heat to medium-low and cook for 10 minutes or until warmed through.
  • 5
    Remove breast meat and legs from the chicken and cut into thick slices, then add to the pan. Simmer for a further 5 minutes, then add kale and cooked quinoa. Cook for a final 5 minutes or until kale is wilted. Season and add lemon juice, if using. Sprinkle with pepitas, if using, to serve

HONEY SOY CHICKEN DRUMSTICKS

These delicious glazed drumsticks are packed with flavour and spice

INGREDIENTS

• 1/4 cup (60ml) soy sauce
• 1/4 cup (90g) honey
• 1 tbs rice wine vinegar
• 2 tbs oyster sauce
• 2 tbs English mustard
• 1 tsp Chinese five spice
• 8 chicken drumsticks
• 2 tsp sesame seeds
• 2 tbs sunflower oil
• 2 bunches choy sum, stalks and leaves separated
• 2 garlic cloves, finely chopped
• 1 tbs grated ginger
• 1 long red chilli, thinly sliced
• Lime wedges, to serve

• METHOD

  • 1
    To make the marinade, place the soy sauce, honey, vinegar, oyster sauce, mustard and five spice in a bowl, and stir to combine. Add the chicken and toss to coat, then set aside for at least 30 minutes to marinate.
  • 2
    Preheat the oven to 200°C. Transfer chicken to a small roasting pan and roast, turning every 15 minutes, for 45 minutes or until cooked through. Remove chicken from the pan and transfer the sauce to a small saucepan over medium heat. Bring to the boil and simmer for 4 minutes or until reduced and thickened. Pour the sauce over the chicken then sprinkle with the sesame seeds. Keep warm.
  • 3
    Heat oil in a large frypan over high heat, add choy sum stalks, garlic, ginger and chilli, and cook for 2 minutes, then add the choy sum leaves and cook for a further 1-2 minutes until leaves have wilted and stalks are tender. Serve chicken and greens with lime wedges.

SPICY CHICKEN WINGS

Spicy chicken wings are the perfect finger food for your next

picnic, BBQ or outdoor dinner party.

INGREDIENTS

• 2 teaspoons allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon cayenne pepper
• 1 tablespoon sweet paprika
• 4 garlic cloves
• 1/4 cup (60ml) olive oil
• 1kg chicken wings, tips removed
• 2 tablespoons finely chopped flat-leaf parsley

• METHOD

  • 1
    Combine the spices, garlic and oil in a mortar and pestle with some salt and pepper and grind into a paste. Place chicken in a bowl with the marinade and toss well to combine. Cover and chill for at least 4 hours or overnight.
  • 2
    Preheat the oven to 180°C and line 2 baking trays with baking paper.
  • 3
    Spread the wings on the trays and bake for 25 minutes until golden and cooked through. Sprinkle with parsley and serve warm or cold.

  • NUTRITION PER SERVE

    -

    Energy

    1244 kj

    Fat

    (total)

    26 g

    Fat

    (saturated)

    6 g

    Carbohydrate

    (total)

    1 g

    Dietary

    (fibre)

    1 g

    Protein

    15 g

    Cholesterol

    81 mg

    Sodium

    54.54 mg

SAKE-POACHED CHICKEN WITH SOBA NOODLES

The chicken in this dish is lightly poached in sake, soy and sugar for an authentic Japanese flavour.

INGREDIENTS

• 20g dried shiitake mushrooms
• 1/2 cup (125ml) sake
• 1/4 cup (60ml) light soy sauce
• 1 1/2 teaspoons caster sugar
• 2 cups (500ml) chicken stock
• 2 x 180g chicken breast fillets
• 1 bunch bok choy or choy sum
• 270g packet soba noodles
• 150g enoki mushrooms
• 1 long red chilli, thinly sliced

• METHOD

  • 1
    Place the shiitake in a heatproof bowl and cover with 2 cups (500ml) hot water. Set aside for 5 minutes, then drain, reserving the mushroom liquid.
  • 2
    Place the sake, soy sauce, sugar, chicken stock and reserved mushroom liquid into a saucepan and bring to a simmer over medium heat, stirring occasionally. Add the chicken, return to a simmer and cook for 10 minutes. Turn the chicken over, add the bok choy and cook for a further 5-7 minutes until the chicken is cooked through. Remove chicken and bok choy from the saucepan, transfer to a plate and cover to keep warm.
  • 3
    Bring the broth back to a simmer. Add the noodles, enoki and shiitake. Cook for 7 minutes or until noodles are tender.
  • 4
    Use tongs to divide the noodles among bowls. Shred the chicken and top noodles with chicken, mushrooms, bok choy and sliced red chilli. Spoon poaching broth into bowls to serve.
  • 
    

HOT-SAUCE CHICKEN WITH ROASTED CORN

INGREDIENTS

• 1 tablespoon ginger, grated
• 1/4 cup (60ml) hot sauce
• 2 tablespoons honey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (pimenton)
• 4 chicken thighs (bone-in skin-on)
• 8 chicken wings
• 1/4 cup (60ml) olive oil
• 4 corn cobs, husks removed
• Sour cream and coriander leaves, to serve

• METHOD

  • 1
    Preheat the oven to 190C.
  • 2
    Combine ginger, hot sauce and honey in a small bowl.
  • 3
    In a separate bowl, combine garlic powder, onion powder and paprika. Brush the chicken with 2 tbs oil, then add to the powder mixture and toss to coat. Place on a baking paper-lined baking tray and roast for 20 minutes or until light golden.
  • 4
    Remove chicken from oven and baste with hot-sauce mixture. Return to oven and roast, basting and turning chicken every 10 minutes, for a further 30-35 minutes until cooked through.
  • 5
    Meanwhile, brush corn with remaining 1 tbs oil and season. Place on a baking tray and place in the oven, on the bottom shelf, for the final 30 minutes of cooking. Remove chicken and set aside, loosely covered with foil, while you slice the corn. Serve the chicken with corn and sour cream, and garnish with coriander.

BAKED GOAT'S CURD CHEESECAKE WITH STICKY RHUBARB AND FIGS

This is extraordinary cheesecake is guaranteed to impress at any occasion.

INGREDIENTS

• 300g shortbread biscuits
• 125g unsalted butter, melted
• 3 3/4 cups (750g) goat’s curd (from gourmet food shops) or fresh ricotta
• 1 tbs honey
• 1 vanilla bean, split, seeds scraped
• Finely grated zest and juice of 1 lemon
• 5 eggs
• 2/3 cup (150g) caster sugar
• Chopped pistachios and honeycomb, to serve

Sticky rhubarb

• 1 bunch rhubarb stalks, trimmed, cut into 10cm pieces
• 2/3 cup (150g) caster sugar
• 1/2 cup (125ml) verjuice
• Pared zest of 1 lemon
• 1 vanilla bean, split, seeds scraped

Toffee figs

• 1/2 cup (110g) caster sugar
• 4 figs, halved

• METHOD

  • 1
    Preheat the oven to 180°C. Grease a 24cm springform pan and line with baking paper.
  • 2
    Place biscuits in a food processor and whiz to a fine crumb. Add butter and whiz to combine. Press evenly into base of the prepared pan. Chill until ready to use.
  • 3
    To make the filling, place goat’s curd, honey, vanilla seeds and lemon zest and juice in a large bowl and whisk until light and fluffy. In a separate bowl, whisk eggs and sugar for 1 minute or until well combined. Gradually add egg mixture to curd mixture, whisking until smooth.
  • 4
    Pour over biscuit base, then place on a baking tray and bake for 90 minutes or until the edges are golden and the centre still has a slight wobble. Turn off oven and leave to cool in oven for 30 minutes. Remove and set aside to cool to room temperature. Refrigerate for at least 1 hour or overnight.
  • 5
    Meanwhile, for the rhubarb, increase oven temperature to 200°C. Place rhubarb, sugar, verjuice, lemon zest and vanilla pod and seeds in a roasting pan. Cover with foil and roast for 30 minutes or until rhubarb has softened. Set aside, covered, to cool.
  • 6
    Strain liquid into a small saucepan and place over medium heat. Simmer for 2-3 minutes or until syrupy and reduced by half. Set aside to cool completely.
  • 7
    For the toffee figs, place sugar on a plate and dip cut side of figs into sugar. Heat a frypan over medium-high heat. Cook figs, cut-side down, for 2-3 minutes or until caramelised. Transfer to a tray and set aside until ready to serve.
  • 8
    Place cheesecake on a serving platter. Top with rhubarb, syrup and figs. Serve with pistachios and honeycomb.

  • NOTES

    -

    Begin this recipe 1 day ahead.