What's for supper - Second Course

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ToxicBunny said:
You will get better flavour if you roast it so that some of the natural sugars will caramalise....
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Thanks.

Reckon I'm going to pop them in the oven at a low to mid temp before heading to the garage gym for my workout. They should be falling apart by the time I'm finished and I can probably just blast it under the grill for a few minutes if it hasn't turned nice golden brown on the edges yet. Nice for flavour and some texture.

No idea why I've been craving pumpkin this last few weeks. Especially since I hated it as a child. Mom made the classic boiled-to-death-then-mashed-up and either salted or sugared.
 
APoc184 said:
Thanks.

Reckon I'm going to pop them in the oven at a low to mid temp before heading to the garage gym for my workout. They should be falling apart by the time I'm finished and I can probably just blast it under the grill for a few minutes if it hasn't turned nice golden brown on the edges yet. Nice for flavour and some texture.

No idea why I've been craving pumpkin this last few weeks. Especially since I hated it as a child. Mom made the classic boiled-to-death-then-mashed-up and either salted or sugared.
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Pumpkin is not my favourite at all, but roasted Butternut is a different story altogether.
 
APoc184 said:
Serious question as I haven't had either of them in years.

Flavour differences?
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There's quite a big difference. IMO butternut tastes much nicer. It's complex and nutty whereas pumpkin tastes like pureed baby food to me. Although I'm fond of a real Thanksgiving pumpkin pie. Roasted butternut is the way to go. Cut it into squares, toss in olive oil with rosemary and thyme and a bit of balsamic vinegar and roast it at around 180c for 1hr or so in tinfoil. Throw in some pine nuts and dried berries and it's delicious as a side, or sometimes I have it just like that for lunch. There's no need for a sweetener or cinnamon or nutmeg if you do it like that, it's plenty sweet enough.
 
cerebus said:
There's quite a big difference. IMO butternut tastes much nicer. It's complex and nutty whereas pumpkin tastes like pureed baby food to me. Although I'm fond of a real Thanksgiving pumpkin pie. Roasted butternut is the way to go. Cut it into squares, toss in olive oil with rosemary and thyme and a bit of balsamic vinegar and roast it at around 180c for 1hr or so in tinfoil. Throw in some pine nuts and dried berries and it's delicious as a side, or sometimes I have it just like that for lunch. There's no need for a sweetener or cinnamon or nutmeg if you do it like that, it's plenty sweet enough.
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100% agree on this front..

The most basic things with Butternut are awesome, pumpkin just doesn't do it for me...

Every braai at my house always includes butternut in tinfoil directly on the coals.
 
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Looking good Faan. Yum!

Thanks for the tips on the butternut guys. As I haven't had it in probably 6 years I can't really remember any of the flavours and which one I actually crave. I'm bulking on my exercise routine again and have adopted carb cycling on my heavy leg days. Means I can incorporate stuff like sweet potato, pumpkin, butternut and other carby veggies on those days.

Pumpkin was good tonight. Will give the butternut a shot next week.
 
i usually roast the butternut in the oven with some cinnamon sugar and olive oil

and puree with some butter and little milk

comes out very good

that and mash as a side with some sticky ribs or shanks ...and you winning
 
Akasha said:
Please tag me in it if you get it. I'll probably forget to check. Bf is looking for exactly that
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Going to try this tomorrow

Ingredients
1 red onion quartered and sliced
2 cloves garlic crushed
2 tbsp ginger crushed
2 tsp cardamon
6 cloves whole
2 tsp coriander ground
1 tsp turmeric powder
1/2 tsp chilli powder
1 tsp garam masala powder
2 tsp cumin powder
500 g cubed lamb
Some baby onions, carrots and potatoes
400 g tinned/canned tomatoes chopped


Instructions
Place all the ingredients in the slow cooker, stir.
Cook on HIGH for 4-5 hours or LOW for 8 hours.
 
faniebraai said:
Going to try this tomorrow

Ingredients
1 red onion quartered and sliced
2 cloves garlic crushed
2 tbsp ginger crushed
2 tsp cardamon
6 cloves whole
2 tsp coriander ground
1 tsp turmeric powder
1/2 tsp chilli powder
1 tsp garam masala powder
2 tsp cumin powder
500 g cubed lamb
Some baby onions, carrots and potatoes
400 g tinned/canned tomatoes chopped


Instructions
Place all the ingredients in the slow cooker, stir.
Cook on HIGH for 4-5 hours or LOW for 8 hours.
Click to expand...
Thanks Fanie looks good, Tuesday's dinner sorted.
 
@faniebraai if nothing less those egg rings work like magic to make perfect patties.
 
faniebraai said:
Going to try this tomorrow

Ingredients
1 red onion quartered and sliced
2 cloves garlic crushed
2 tbsp ginger crushed
2 tsp cardamon
6 cloves whole
2 tsp coriander ground
1 tsp turmeric powder
1/2 tsp chilli powder
1 tsp garam masala powder
2 tsp cumin powder
500 g cubed lamb
Some baby onions, carrots and potatoes
400 g tinned/canned tomatoes chopped


Instructions
Place all the ingredients in the slow cooker, stir.
Cook on HIGH for 4-5 hours or LOW for 8 hours.
Click to expand...
That cardamon measurement can't be right. It's going to overpower everything. Use 4-5 cardamon pods instead. Take them out when food is done.
 
Fury05 said:
That cardamon measurement can't be right. It's going to overpower everything. Use 4-5 cardamon pods instead. Take them out when food is done.
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Slow Cooker recipes often do that to compensate for the long cooking time.

But yes it does seem a bit strong.
 
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