- Prep time 30 minutes
- Cook time 1 hour
- Serves 6
A mouthful of absolute deliciousness: tender bits of Hokkaido pumpkin, juicy quince and sweet onion. This is my favourite appetizer because it's so versatile. The base is vegan but you can make it more hearty by adding ricotta, eggs or prawns. A perfect appetizer for the fall and winter season. —Thegourmettrain
- Pumpkin tartar
large quince or apple
small handful of raisins (golden and unsulfured if possible)
small white onion
good olive oil (and more)
Good sourdough bread (to make crostini)
salt and pepper to taste
sprinkle of ground cinnamon
Optional 1: 6 tbsp ricotta OR
Optional 2: 6-12 prawns (1-2 cooked prawns/plate) OR
6 poached eggs OR
- Pumpkin tartar
- Wash Hokkaido pumpkin and quince. Dry. Hull pumpkin and cut into chunks. If it’s organic –there is no need to peel it! Peel and cut quince into chunks.
- Heat oven to 200 degrees Celsius.
- Prepare steamer - I use a sieve on top of a big pot of water and bring the water to a boil. Throw in half the Pumpkin chunks and steam for 10-15 minutes with the lid on. Optional: reserve a small chunk of raw pumpkin to add even more texture to the tartar. You need to chop it into tiny pieces.
- Roast other half of pumpkin and quince chunks with about 1 tbsp olive oil and star anise (1/2 teaspoon each) for 30-40 minutes.
- Let all ingredients cool down to slightly below room temperature (put in the freezer / fridge if in a hurry)
- Soak raisins in 1 tbsp olive oil for 5 minutes, then drain. Pour over hot water and soak for 15 minutes, drain again.
- Cut sourdough bread into thin slices (2 per person) and drizzle lightly with olive oil. Toast in pan for 2 minutes on each side till golden brown. (Alternatively use your toaster minus the olive oil).
- Cut half the pumpkin chunks into smaller pieces and mash the other half of the pumpkin. Cut quince into smaller pieces and combine all ingredients. Add raisins. Add a sprinkle of cinnamon. Add balsamic vinegar.
- Wash micro sprouts and/or greens.
- Plate with circular food shaper. Top with micro sprouts/greens and next to the tartar some more micro sprouts/greens.
- Optional 1: No preparation needed. Plate underneath or on top of the Hokkaido pumpkin tartar in the food form.
- Optional 2: Bring a pot of water to the boil add shrimps and boil for 2-3 minutes (till well done). You can add some spices like black peppercorns, fresh ginger, garlic and some white wine vinegar to the water if you wish.
- Optional 3: Bring a pot of water to a simmer and add some white wine vinegar. Swirl the water with a cooking spoon and gently drop in the egg. It is easiest to crack the eggs into separate small bowls beforehand. Once you dropped the egg continue to slightly swirl. It is easiest to do them separately one by one. If you want to do all at the same time make sure to use a big enough pot. Cook for ca. 3 minutes for a runny yolk (watch for firmness of egg white).
- Optional 4: Wash and slice mushrooms - sauté with a drizzle of olive oil or dab of butter for 5 minutes.