Autumn's Bounty

Sticky Pumpkin Wedges 

Pumpkins are plentiful at moment. This pumpkin recipe makes a fabulous accompaniment to a simple roast chicken or can be piled onto pizza bases spread with Kato Caramelised Onion & Tomato BBQ Grill ‘n Sauce

Serves 4 as a side

 

12 wedegs of pumpkin 

½ a jar of Kato Roast Plum Thai Chutney

2 teaspoons cumin seeds- toasted 

2 tablespoons olive oil 

Garlic clove - finely chopped 

Salt and pepper to season 

Lime juice 

Fresh coriander leaves to serve 

 

Put seasoning, pumpkin, cumin and oil into large roasting dish and toss to evenly coat pumpkin.

Bake for 25 minutes or until pumpkin is nearly soft

Add Kato Roast Plum Thai Chutney and garlic. 

Ensure pumpkin well coated in sauce.

Roast for further 10 minutes.

Remove from oven and squeeze a little lime juice over pumpkin. 

Adjust seasoning and pile high on a platter with scattered fresh coriander leaves. 

 

Quick Start Ideas

Try these quick ideas. 

 

Maori potatoes are available now at most farmers markets and good green grocers around New Zealand. These little gems come in all colours and shapes. Urenika is a deep purple to black coloured variety. Steam or roast some and serve with Kato Dijonaise.

 

Fork a few dollops of Kato Lentil Dhal through some mashed kumara just before serving.

 

Recipes by Elizabeth Oosterman 2008