Caramelised Pumpkin Salad With Chilli Jam Juice Dressing Recipes

CARAMELIZED PUMPKIN SEEDS

Steps:

• Lightly coat baking sheet with cooking spray and set aside.
• In a large skillet, slowly melt the caramel sauce and sugar. When melted stir in cinnamon extract and cayenne. Continue cooking until mixture reaches a temperature of 310 degrees F. Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds. Separate seeds with wooden spoon until cooled.
• Cook's Notes:
• Melted sugar is very hot. Please use extreme caution when handling and pouring. Pumpkin seeds may be purchased already roasted. If using the seeds from a jack-o-lantern, rinse and clean seeds. Place on a baking sheet, lightly coated with cooking spray, in a preheated 250 degree F oven. Roast seeds for about 1 hour stirring every 15 minutes. The actual seed of the pumpkin is inside the hull. The hull is edible.

AUTUMN SALAD WITH CARAMEL-SESAME DRESSING

Steps:

• Arrange spinach, romaine lettuce, pear, apple, and grapes on a plate.
• Mix vinegar, caramel topping, sesame oil, and sesame seeds together in a bowl. Pour dressing over salad.

ROASTED PUMPKIN SALAD WITH ORANGE DRESSING

Steps:

• Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes., Place seeds on a baking sheet; bake until golden brown, 8-10 minutes., Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.

WARM PUMPKIN, SPINACH, PRAWN SALAD WITH CHILLI/ LIME DRESSING

Steps:

• To make dressing, combine all ingredients in a pan and bring to the boil. Set aside.
• Preheated oven to 200°C.
• Toss pumpkin lightly in 2 tablespoons of the vegetable oil, place in baking tray and baked in until golden brown, about 45 minutes.
• Heat remaining oil in wok and stir-fry prawns until just cooked, about 2-3 minutes.
• Drizzle half the dressing over the prawns and toss to coat.
• To assemble, combine pumpkin, baby spinach and onion in a bowl. Divide mixture between individual serving plates.
• Arrange prawns on top of salad and drizzle remaining dressing around the plates.

CARAMELIZED SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
• Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
• Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.