Spicy Pumpkin Coconut Soup

A very spicy and creamy pumpkin soup

I use the extreme strong Madame Jeanette chilli from Surinam. They are shaped like small bell peppers but with Habanero-like heat. Its flavour can be described as "fruity", with hints of mango and pineapple. The Madam Jeanette is also known as the "Suriname Yellow" and it may be related to the "Suriname Red". It is often confused with the yellow Adjuma, which is less elongated and said to be more spicy but less flavourful. Madame Jeanette is used in almost all facets of Surinamese cuisine.

What you need:

• 1 medium pumpkin
• 1 large white onion, chopped
• 2.5cm piece ginger, finely chopped
• 2 garlic cloves, finely chopped
• ½ habanero or Madame Jeanette chilli, seeds removed, chopped
• 4–5 sprigs thyme
• 400ml coconut milk
• sea salt and freshly ground black pepper

Preparation method

1. Cut the pumpkin into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm in cubes.
2. Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan.
3. Pour in about 400ml of water, bring to the boil and cook until the pumpkin has turned to a pulp.
4. Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes.
   Serve hot in bowls. 
   You can freeze extra portions for two or three weeks.

Japanese Pumpkin Salad

  

What you need:

• 1 kg pumpkin or butternut squash, seeded and quartered
• salt
• freshly ground black pepper
• olive oil for basting
• 1 red pepper, seeded and sliced
• 2-3 sticks celery, sliced
• 1/3 cucumber, diced

For the dressing

• 3cm fresh ginger, grated
• 2 cloves garlic, crushed
• 1 tbsp poppy seeds
• 1 tbsp sesame seeds
• 4 tbsp olive oil
• 3 tbsp sesame oil
• 3 tbsp dark soy sauce

How to prepare it:

1. Preheat the oven to 220C.
2. Roast the pumpkin, sprinkled with salt and pepper and drizzled with oil, for 20 minutes.
3. Leave to cool.
4. Scoop or chop the pumpkin or butternut squash into bite-sized pieces.
5. Mix with the prepared vegetables.
6. For the dressing, whisk the dressing ingredients together, pour over the salad and toss well before serving.

Barley with juicy Ostrich

Barley (Hordeum vulgare L.), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 13,000 years ago. 

What you need:

• two pieces of ostrich
• 75g butter
• 1 onion, finely chopped
• 800g-1kg butternut squash, peeled, seeds removed, diced
• 2 garlic cloves, finely chopped
• 1 litre vegetable stock (made from a stock cube)
• 250g pearl barley, rinsed
• 50 gr parmesan cheese
• coriander
• salt and black pepper

How to prepare it:

1. Heat a large saucepan over a medium heat. Add 25g of the butter and, once melted, add the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic.
2. In a separate pan, warm the stock.
3. Add 25g of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring now and again. Repeat this process until the stock is used up and the pearl barley is tender (about 30 minutes). 
4. Meanwhile heat a pan and melt some butter.
5. Take the ostrich and use some some black pepper and when the butter is heated put the ostrich in the pan.
6. Fry for a few minutes untill heated inside. 
7. When ready put the ostrich apart and put in some foil to rest.
8. Once the barley is tender, taste and season to taste with salt and pepper. Add the remaining butter and the parmesan to the pan and stir through. 
9. Sprinkle with fresh coriander and serve with the ostrich.