Well I woke up this morning to a whole lot of rain, and going out to breakfast was just not going to happen!
I had a look in the fridge and there was some pumpkin lying around, as well as some eggs, so pumpkin fritters with poached eggs were subsequently on the menu – I could tell this was going to turn this miserable morning on its head.
I decided to do my pumpkin fritters with haloumi and pine nuts, pop some chilli jam that I had bought at the good fine and wine show, and top it off with some spinach and rocket.
Here you go!
-250g of pumpkin, diced
-20g of water
-5 cloves of garlic
-1 1/2 cups of flour
-1 packet of haloumi
-50g of pine nuts, plus extra to serve
– chop the garlic in the thermomix first, about 5 seconds at a high speed.
– put the pumpkin in the thermomix, and chop at about speed 7 for 5 – 10 seconds.
-add the water, cook for 3 minutes at 100 degrees, speed 1. Whilst this is cooking chop your haloumi up into strips and lightly cook
– once the pumpkin is done, add flour and eggs blend on reverse speed 7 for about 15 seconds, or until it all combines.
– chop the haloumi into small squares (about 1cm cubed) and add that to the mix along with most of the pine nuts. Mix on reverse speed 2-3 for a couple of seconds, or until everything is just incorporated.
-cook the fritters on the stove – I cooked over a very low heat for a few minutes on each side into they were golden. Keep them in a warm oven once they are cooked while you do the eggs
I just cook my eggs the way the EDC cookbook says to, but take about 45 seconds off the cooking time (even with big 800g eggs). Oil the thermomix basket, pop it in the thermomix and heat up 1.2litres of water and 50g of white vinegar on varoma at speed 1 for about 11 minutes.
Once the water is bubbling away, crack the eggs into seperate bowls and slide into thermomix through the hole in the top, and increase the speed to 2. Cook this for about 2 minutes 30 seconds, then pull the whole basket out and let the eggs drain before putting it on your dish.
Putting it together
Grab your pumpkin fritters out of the oven, and put some pine nuts in a pan to roast a little bit. They will only need about a minute on low heat, so watch them carefully.
Put a fritter on the plate, and spread with a liberal amount of chilli jam. Put the rocket and spinach on top, and place the poached eggs on top and put the roasted pine nuts on top. Voila!