Pick up a pumpkin

Posted on: 10th October, 2016

Category: A Flavour of West Cork

Contributor: Karen Austin

Lettercollum Kitchen Project, 22, Connolly Street, Clonakilty info@lettercollum.ie | www.lettercollum.ie | 023 8836938

We went on holiday for ten days and when we got back I could have sworn the grass had grown by 10 inches! As always in this beautiful fertile island the grass keeps growing. The drop in temperature doesn’t mean that everything else is as keen to keep growing though. The spinach and chard are now on a go-slow and even the kale production has slowed down. Mind you, they all get picked so hard for the kitchen at the shop that it’s hardly surprising they need a break.

Luckily the pumpkins are ready to harvest. We grow the Crown Prince and Queensland Blue varieties. They aren’t huge this year but they’re not going to grow any more now – in fact pumpkins don’t like the temperature to be below 18c so it’s a wonder that they grow at all.

For us it is a precious crop. Pumpkins store very well and are very versatile; we make them into pies, soups, cakes, hummus, curries and enjoy with pasta, pilafs and so on. The options are endless.

They also have many nutritional benefits, being high in antioxidants, vitamins and fibre. Each 100g of pumpkin provides 26 calories, no saturated fat or cholesterol, plenty of vitamin A – great for eyesight, vitamin C and B. So all in all it’s a great vegetable to include in your diet.

It’s delicious simply roasted as a side vegetable but it’s also the beginning part of many recipes, which transform it into something more substantial.

To celebrate the pumpkin harvest and with Halloween arriving at the end of this month it seems only fitting that this month’s recipe is for pumpkin. This recipe for filo pie is inspired by our recent holiday in Greece where the bakers are the masters of filo pies.

Filo is very easy to use. Just go to your local shop or supermarket and pick up a packet and follow the instructions below. Don’t worry if it breaks up a bit, just patch it up. It’s quite forgiving. If you think it sounds like too much bother we will be making it in the shop this month so you can pass by and pick some up if you want to try it without turning your oven on!

This recipe is for the dense orange flesh type pumpkin. Halloween pumpkins are too watery for this recipe so if you can’t find the hard skinned blue/grey variety it’s best to substitute a butternut squash.

Pumpkin Filo Pie

Ingredients:

750g pumpkin flesh

2 onions

200g feta cheese

2 eggs

half tsp ground cinnamon

about 200mls olive oil

salt and pepper

a packet of filo pastry – defrosted

Method:

Pre heat the oven to 180c.

Peel the pumpkin, remove the seeds and cut the flesh into roughly 2cm cubes. Put the pumpkin onto a baking tray, drizzle with a little olive oil, sprinkle over the cinnamon and season with a little salt and pepper. Roast for 30 minutes or until the pumpkin is tender. It doesn’t need to brown nor go crispy. Leave aside to cool .

Peel and chop the onions. Sautee gently in a little olive oil, until they soften and becomes translucent.

Crumble the feta onto the eggs into a large bowl and whisk together.

Stir in the cooked pumpkin and onion, giving it a bit of a mash as you go. Taste and adjust the seasoning.

Oil a baking tray that is 20cm x 30xm and has about a 5cm rim. If you don’t have one of these try a large cake tin.

Open the packet of filo and carefully unroll it. Take the first sheet and lay it in the tin leaving the excess to hang over the edge of the tin. Brush with olive oil. Turn the tin and lay the next sheet so that the overhang is on the other side. Brush with oil Repeat this three times – there will now be six layers of filo.

Spread the pumpkin mix over the filo then cover with 4-5 sheets on top, brushing with olive oil between each sheet and tucking in some of the overhang as you go. This will make a rough parcel. Brush the top with olive oil. Score the top of the pie down the middle with a sharp knife then cut each half into four. This will ensure the tart can be sliced once baked.

Cook in a pre-heated oven 180c for 40- 60 minutes or until golden on top. Allow to cool for fifteen minutes before eating.

Happy Halloween

Karen

Latest News Articles:

Doors open in newly revamped Schull Community College
West Cork aid worker forced to wade through snake-infested swamps to help support civilians fleeing war
New community building in Ballydehob nearing completion
Castletownbere Fisherman’s Co-op wins overall ‘Green Business of the Year’ award
Trinity exhibition honours West Cork botanist
3,000 people to attend events throughout Local Enterprise Week
€1m in funding sought for a new Air Ambulance
Quality Hotel Clonakilty West Cork Rally 2017
Time capsule burial in Clonakilty Credit Union
Age Friendly Towns Programme launched

Join us on Facebook

West Cork Flag Day Collections
in aid of Cork ARC Cancer Support House

Cork ARC Cancer Support House’s annual West Cork Flag Day collections are set to take place in Bandon on Friday 21st April and in Castletownbere, Bantry, Ballylickey, Skibbereen, Clonakilty, Kinsale and Macroom on Thursday 27th April, 2017.

Hilary Sullivan, Head of Fundraising / Corporate Affairs at Cork ARC Cancer Support House says: “Please remember on our annual Flag Day collection that all our collectors are volunteers, giving their time freely to raise funds and increase awareness about our cancer support services at our West Cork centre.” Acknowledging the ethos of volunteering being the driving force behind the charity’s work in the community, Hilary also says, “As all of the services at Cork ARC Cancer Support House in West Cork are supported by a large volunteer base, we hope that our volunteer collectors’ generosity of spirit will be rewarded by a warm reception from the public despite the difficult financial conditions experienced by so many people.”
... See MoreSee Less

19th April, 2017  ·  

ECCLES Hotel Glengarriff to host April 30th Wedding Showcase – Newly refurbished ballroom and bedrooms on show – Tasters of Chef Nick Davey’s delicious menus

ECCLES Hotel in Glengarriff has been helping guests to experience West Cork in all its serene beauty for over 250 years. And with the Eccles Team now being led by General Manager Aileen Hanley, that tradition is set to continue.

Aileen joins the historic West Cork Property from Sheen Falls Lodge, Kenmare where she held the position of Sales & Operations Manager. Firmly re-establishing the award-winning property, during her tenure, along with her husband Patrick (now Park Hotel Kenmare General Manager) Aileen plans to continue her success and work her magic at ECCLES Hotel, along with a dedicated team to bring it back to its former glory and re-establish its place in the local community.

Aileen and the team at ECCLES Hotel will host a wedding showcase on Sunday April 30th from 12 to 5pm. The showcase will present the refurbished Ilnacullin ballroom to couples. The ballroom which can comfortably host up to 320 guests, will be set up in all its splendour to help couples visualise their wedding reception at ECCLES Hotel. Some of the hotel’s newly refurbished bedrooms with stunning bay views will also be available to view on the day.

Rose O’Sullivan, wedding coordinator at ECCLES Hotel said, “As well as larger weddings ECCLES Hotel is a wonderful venue for more intimate wedding celebrations too as well as civil ceremonies and blessings. Couples can come and see all we have to offer and enjoy a prosecco and canape reception at the showcase, to give them a flavour of our delicious new wedding fare by Head Chef Nick Davey.”

For more information visit www.eccleshotel.com, call 027 63003 or email weddings@eccleshotel.com
... See MoreSee Less

19th April, 2017  ·  

Clonakilty Cruinniú na Cásca event

As part of the “Cruinniú na Cásca” initiative, Dúchas Clonakilty Heritage has organised a complimentary guided historical walk of Clonakilty town starting at 12.00 noon at the Michael Collins statue on Easter Monday.

The event is totally free and the walk will be led by Dúchas Clonakilty Heritage committee member, Fachtna McCarthy.
... See MoreSee Less

13th April, 2017  ·  

The Peninsula Players' stage their new play "The Cripple of Inishmaan" on April 28th & 29th in the Beara Bay Castletownbere. Tickets at the door. Unsuitable for younger audiences. Not for the faint-hearted! ... See MoreSee Less

10th April, 2017  ·  

Jump to:

Top