Real Mexican Food by Fordham Ben; Furentes Cruz Felipe

Author:Fordham, Ben; Furentes Cruz, Felipe [Fordham, Ben; Furentes Cruz, Felipe]
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2013-02-21T00:00:00+00:00

calabaza con acelgas

roasted pumpkin with chard & mushrooms

This is a great autumnal dish that illustrates the development of modern Mexican cooking. It combines ingredients that have been used as staples for hundreds of years, and puts them together in an exciting new way. This recipe is a product of much time sitting in kitchens and homes of Mexican chefs working all over the world. We love to talk and share our experiences about the new flavour combinations we have discovered.

1⁄2 medium pumpkin of 1–1.5 kg/2–3 lbs.

4 tablespoons olive oil

a pinch of dried oregano

1⁄2 teaspoon ground cumin

2 dried Guajillo chillies, seeded and stalks removed

200 g/61⁄2 oz. Swiss chard (or spinach)

200 g/61⁄2 oz. wild mushrooms

1⁄2 red onion

2 garlic cloves

50 g/1⁄3 cup shelled pumpkin seeds

sea salt and ground black pepper

SERVES 4

Preheat the oven to 180°C (350°F) Gas 4.

Leave the seeds in the pumpkin, then cut it into 4 wedges and arrange in a roasting dish.

Put 2 tablespoons of the olive oil in a bowl and mix in 1⁄2 teaspoon salt, 1⁄2 teaspoon pepper, the oregano and cumin. Brush the mixture over the pumpkin wedges.

Roast the pumpkin in the preheated oven for 30–35 minutes. When it is ready, you should be able to slide a sharp knife easily into the flesh.

While the pumpkin is cooking, put the chillies and 250 ml/1 cup water in a saucepan, bring to the boil, then cook for 5 minutes.

Transfer the cooked chillies and their water to a food processor and whizz for 2–3 minutes, then set aside.

Clean the chard, cut off and discard the stems and roughly chop the leaves. Roughly chop the wild mushrooms, onion and garlic.

Put the pumpkin seeds in a dry frying pan over low heat. Stir continuously for 10 minutes, taking care not to let them burn.

Heat the remaining oil in a large saucepan, then fry the mushrooms, onion and garlic over high heat for 1 minute. Add the chard and fry for 2–3 minutes.

Add the puréed chillies and a pinch of salt and pepper and cook for 5 minutes. Remove from the heat, add the pumpkin seeds and mix everything well.

Serve each pumpkin wedge with a portion of vegetables beside it. Eat as it is, or with warm tortillas or bread.

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