Festival Recipe
Organic Pumpkin Pureé on Sourdough Toast with Poached Eggs, Peanut Rayu and Crumbled Feta
Recipe by Ray O'Neill
- Serves2
Ingredients
Peanut Rayu
- 500g peanuts
- 3 red chillis
- 4 cloves of garlic
- 25g white sesame
- 25g black sesame
- 190g of sunflower oil
- 2 tablespoon of soy sauce
- 1 tablespoon of honey (may need more if chillis are too spicy)
- Salt to taste
Pumpkin Pureé
- Pumpkin
- Oil and paprika
- 1 teaspoon Bouillon veg stock
- 250ml boiling water
- Sea salt
- Butter
To Serve
- Thick slice of sourdough
- Garlic
- 2 poached eggs
- Crumbled feta
- Chives
Method
- Peanut Rayu: Toast the peanuts in the oven until browned and blitz ¾ of them. Leave the remaining ¼ whole to be mixed at the end.
- Toast sesame seeds in a pan.
- Cut the tops off the chillis.
- Finely chop the garlic.
- Cook chillies in the oil until blackened then add the garlic and cook until brown.
- Stir in the soy sauce and honey and add the peanuts and toasted sesame seeds.
- Once it has come together, taste for seasoning – may need some salt and a little more honey, depending on the level of spice from the chillis.
- Pumpkin Pureé: Cut Pumpkin in half and de-seed.
- Cut in half and cook in the oven for 45 minutes with a little oil and paprika (timings may vary depending on size of the pumpkin) until the flesh is soft.
- Mix a tsp of Bouillon veg stock with 250ml boiling water
- Once the pumpkin has cooled, take the cooked flesh out of its skin and put into a blender with some seasalt and 50ml of the veg stock. Begin to blend and add a nob of butter, then add more.
- Cut a thick slice of sourdough, rub with garlic and dry fry on a pan until charred
- Once the sourdough is toasted layer the pumpkin pureé on top, topped with two poached eggs, rayu, crumbled feta and chives.
