Roast Pumpkin Barlotto with Coolattin Cheddar

Thu, 12 September 2019

Roast Pumpkin Barlotto with Coolattin Cheddar, Toasted Hazelnuts & Crispy Sage

Takes: 1Hour

Makes: Main course for 6-8

Pre-heat oven to 200C

Ingredients:

• 1 medium pumpkin or butternut squash, skinned and cubed
• 2 medium white onions, chopped finely
•  
• 3-4 garlic cloves, crushed
• 400g Pearl Barley
• 80g butter
• 2tbls olive oil
• 1tsp ground nutmeg
• 1tsp ground cumin
• 1.5L Vegetable stock
• 200ml white wine
• 1000ml cream
• Handful sage leaves (crisp up in a pan of butter)
• 100g Roasted hazelnuts
• 200g grated Coolattin Vintage cheddar

 

Method:

1. Chop up the pumpkin or squash into cubes. Some people like to leave the skin of squash on. That is up to you but it can become chewy when cooked.
2. Place the chopped pumpkin in a bowl and season with salt pepper and olive oil.
3. Roast in the oven at 200c for 25-30mins.
4. In a deep sauce pan, add half your butter and chopped chopped onions. Allow to sweat over a medium heat for ten minutes.
5. Add the crushed garlic and cook for a further 2 minutes. Season with salt & black pepper and add the cumin & nutmeg.
6. Toss in the barley and coat it fully with the butter. Then pour in the white wine and allow it to reduce.
7. Add ¾ of the stock and leave it to simmer for 30mins, stirring occasionally.
8. Add the remaining stock and keep stirring until absorbed. Taste the barley to see if it is cooked, it with still have a bite to it but not hard. If it is too hard just add some more stock or water until cooked.
9. Take the pumpkin from the oven and put a third in the food processor with the cream and blitz. Add this puree and the roasted pumpkin to the barley mixture.
10. Fold in ½ the cheese and serve immediately.
11. Top each plate with grated cheese, chopped hazelnuts & crispy sage.