Duck Breast with Ginger and Plums - Chef Recipe by Michele Cranston
There are a few foods in this world that I think are best left to the professionals, and roast duck ...
1 x 1.6kg jap pumpkin, peeled, seeded and cut into manageable chunks for grating
125g unsalted butter, chopped
50mL vegetable oil
1 tsp table salt
Sea salt flakes and freshly ground black pepper
Crusty bread or garlic toast, to serve
Grate the pumpkin with a coarse box grater or use the grater attachment of a food processor.
Heat the butter and oil in a large heavy-based saucepan over medium heat.
Add the pumpkin and sprinkle with salt. Cook the pumpkin, covered, gently over low heat for 8 minutes, stirring occasionally until it is soft.
To test whether the pumpkin is cooked, place a few pieces on a wooden spoon and squeeze with your thumb; they should be quite mushy.
Stir in the milk and bring to the boil.
Blend the pumpkin mixture in a food processor or blender until creamy and smooth.
Season to taste with salt and pepper. Serve with good-quality crusty bread or garlic toasts.