Tuesday, 13 August 2013

Halloween is coming, and it's PUMPKIN TIME!!!

How about we side step those boring old recipes and try something sensuous and sexy and sultry...
And YES I am talking about that stodgy old staple so beloved of the First Fathers for their spartan feasts: THE PUMPKIN

Spicy Oven Baked Pumpkin Stew

Let's go witchy and tempting and wild!
But first things first: music, Maestro!
Cooking sexy food implies mood - just like making love- so let’s put on some music…
How about some thing jazzy and sensual?
That would work for me…

Now, look down. What are you wearing?

(Guys ignore this bit, unless you cross-dress, are transgender or feel like taking a walk on the wild side)

Do you see some cleavage? No?
Go put some on! And some red lipstick while you’re at it.

Now we’re ready to begin.


White wine

1 Pumpkin about 1 to 1,5kg (the Jack O’Lantern type)
½  Green Pepper, cubed
1 large ripe Tomato, cubed, seeds and all
150 g Sweet Corn
3 large garlic cloves, crushed (not sliced)
A generous bunch of fresh Coriander or Cilantro

500g Prawns, shelled and deveined (shells and heads reserved)
500g Chicken breast, cut into finger width strips
150 g Bacon, cubed

1 tablespoon Vegetable Oil
1 tablespoon Olive Oil

1 small green chili, or chili powder
½ teaspoon ground Cumin
1 teaspoon Paprika
Coarse Sea-Salt

Now, take down your best glasses and pour yourself some wine.
Take a long swallow. 

(if you have a drinking problem, skip this bit)

In a very large saucepan, set the WHOLE pumpkin to simmer in water with the Vegetable Oil for about 40 minutes.
While that is going on, we are going to take those icky prawn-heads and shells and boil them up in a small saucepan with a dash of sea-salt.

In a large skillet  - we are multi-tasking, girls - we will now heat up the Olive Oil, throw in the garlic, bacon and sliced chicken, sea-salt to taste and toss it around a bit. After 3 or four minutes, add the spices and the sliced chili, pour in a generous dash of white wine.
Refill your glass.

When the chicken is cooked, add the prawns, the Green Pepper and the Tomato.
Stir it around while gyrating your hips in a slow sensual rhythm.
When the prawns blush, you’re nearly there…

Crush the boiled prawn shells and heads in a pestle or in a liquidizer.
Sieve the resulting stock and discard the residue.
Add the stock to your skillet and simmer while stirring gently for a few minutes.
Remove the skillet from the heat and add the Sweet Corn.

Take your Pumpkin out of the pan and carefully set it into a large deep oven-dish.
CAREFULLY - don’t burn yourself- carve out a lid about a quarter of the way down.
Scoop out the seeds and about a third of the flesh (reserve it, we’ll use it up later), and pour in the contents of your skillet, including the liquids.

Add your fresh Coriander - coarsely chopped - and replace the lid.
Place the Pumpkin in your oven and bake at 270ÂșC for about an hour.

While it cooks you might consider a few sips of that lovely wine, or a sexy dance in your net stockings, high-heels and witch's hat?

When the Pumpkin is done, serve HOT with a crisp salad and crisper wine.
Take your first taste with your eyes closed.

Lean over and savour those same spices on your lover’s tongue.
Notice the subtle difference?
Good, isn’t it?

 I’ll leave you to it…


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