Sweet and sour pumpkin

Sweet and sour pumpkin

By
From
The Art Of The Larder
Photographer
Mike Lusmore

This sounds terribly old-fashioned, but don’t let that put you off. Served at room temperature, it’s the perfect dish to make during the day and leave out of the fridge for the flavours to meld. Add the mint just before you plan on serving on its own or as sidekick to roast pork, lamb or grilled steak. Or serve with some garlic-rubbed toast and torn balls of mozzarella. Use the chilli and herb quick pickle liquor to add to the pan when you make the syrup, if you like.

Ingredients

Quantity Ingredient
3-6 tablespoons olive oil
1 good-sized pumpkin, peeled and cut into 1cm slices
salt
freshly ground black pepper
175ml white wine vinegar, (or quick pickle juice)
2 garlic cloves, finely chopped
1 teaspoon caster sugar
1 small bunch fresh mint, leaves roughly chopped

Method

  1. Heat a good-sized frying pan with enough oil to fry the pumpkin slices in small batches until bronzed on both sides and easily pierceable with a sharp knife. Season with salt and pepper as you cook each batch of pumpkin, adding a little more oil to the pan as necessary.
  2. With each batch cooked, transfer the pumpkin to a wide flat serving dish and continue cooking the rest.
  3. With the pumpkin all cooked and housed in the serving dish, using the same frying pan because it will hold all the caramelized pumpkin flavour, tip out any excess oil in the pan and add the vinegar along with the chopped garlic and sugar. Bring the vinegar to the boil over a moderate heat and dissolve the sugar. Pour the hot syrup over the cooked pumpkin and leave to cool to room temperature. Scatter over the chopped fresh mint to serve.
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