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maltatoday, WEDNESDAY, 2 NOVEMBER 2016 14 Food Halloween's leftover pumpkin With Halloween just gone there has to be a lot of leftover pumpkin from all those pumpkins you carved out. Gourmet Today TV has just the solution. Michael Diacono makes some great recipes that aren't just boring old pumpkin soup. He makes a savoury pie with pumpkin, ricotta and quinoa and a stuffed squash with lamb, rice and lentils. Don't miss Gourmet Today TV, every Saturday at 16:05. Pumpkin, ricotta and quinoa pie Stuffed squash with lamb and lentils COMING UP THIS WEEK This week Michael Diacono uses local pork to make some warming recipes. He makes a stew with pork cheeks and some pork and apple meatballs in a Gorgonzola sauce. Don't miss Gourmet Today TV, this Saturday at 16:05. Ingedients • 1 leek • 200g white pumpkin • 200g orange pumpkin • Salt and pepper • 1 tsp cinnamon • 400g ricotta • 1 cup quinoa, cooked • 1 dried gbejna • 1 sheet puff pastry • 1 egg Method 1. Chop the leek and gently fry in a pan until soft. Be careful not to brown. 2. Add the pumpkin and the squash and season with salt and pepper and the cinnamon. 3. Add a little water and allow to fry for a few minutes until soft. 4. Allow to cool a little and then add the cooked quinoa and mix well. 5. Add the ricotta and the gbejniet. 6. Place the filling into the centre of the pastry sheet and seal. 7. Cover with egg wash and bake in a preheated oven at 200C for 20 mins. 8. Allow to rest for 5 mins before serving. This recipe first appeared on Gourmet Today TV, aired on TVM on 29 October, 2016. Ingedients • 1 whole squash • 1 onion, chopped • 2 cloves garlic • 200g minced lamb • 200g pumpkin, chopped • Nutmeg • 2 tsp turmeric • ½ glass red wine • Few leaves sage • 1 sprig rosemary • 200g lentils, cooked • 200g rice, cooked Method 1. Slice a whole squash in half and scoop some of the flesh from the inside. Cook in a preheated oven at 190°C for approx 30 mins until tender. (Cooking time depends on size of the squash). 2. Fry the onion in some olive oil and add the garlic. 3. Add the lamb mince and the pumpkin and allow to fry gently with the nutmeg and the turmeric. 4. Add the wine to the mince and allow the alcohol to cook off. 5. Finely the chop the herbs and add to the mixture. 6. Add the cooked lentils and the rice. 7. Remove the squash from the oven and place the lamb mixture inside and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 29 October, 2016.