1.5 kgJap or kent pumpkin, seeds removed, cut into 5cm pieces2onions, coarsely chopped1head of garlic, separated into cloves300 gmpork back fat, chilled1½ tbspsmoked sweet paprika1 tbspdried oregano30cloves, heads only, groundTo serve:toasted bread or crackers
Combine pumpkin, onion and garlic in a saucepan, add 200ml water, then cover and cook over low heat until pumpkin is tender (50 minutes-1 hour). Remove lid and cook until most of the liquid evaporates (15-20 minutes). Remove from heat and drain off any remaining liquid. When cool enough to handle, remove and finely chop the onion, then place in a bowl. Squeeze cooked garlic cloves from their skins into the same bowl, add pumpkin and 1 tsp sea salt and combine well. Place a double-layered square of muslin in a bowl, pour in pumpkin mixture and tie the cloth with string. Hang in refrigerator overnight, suspended over a bowl to drain. The mixture should yield just under 1kg of pumpkin pulp.
Finely mince the chilled back fat with the mincing attachment of a food processor or a hand mincer (see note). Combine drained pumpkin mixture, paprika, oregano, cloves and 3 tsp sea salt in a bowl. Add minced fat and mix together well. Place in a 700ml serving bowl or dish, such as an earthenware cazuela. Cover tightly with plastic wrap and refrigerate until firm (24 hours).
To serve, spread a little on toasted bread or crackers and enjoy with beer or light red wine.
Note Alternatively, ask your butcher to mince the back fat for
you. This recipe is from MoVida Rustica: Spanish Traditions and
Recipes by Frank Camorra and Richard Cornish and published by
Murdoch Books ($59.95, hbk) and appeared in the October 2009 issue
of Australian Gourmet Traveller. In editing these recipes for
publication, we have made minor changes to bring them into Gourmet
Traveller style.bring them into Gourmet Traveller style.
"Pimentón ahumado (smoky Spanish paprika) is regarded as a
natural food preservative by many Spaniards. They say a combination
of the natural chemicals infused into the peppers as they dry over
the fire and some compounds in the peppers themselves act as
antibacterial agents. That is why so many Spanish embutidos
(sausages and cured meats) are made with pimentón ahumado. Morcilla
de calabaza is traditionally a pumpkin and pork sausage made with a
lot of salt, stuffed into sausage skins and hung to cure from the
rafters. We've changed this recipe ever so slightly to make a rich,
sweet and spiced pâté that is delicious on toasted bread and offers
a real taste of the food from Extremadura." You'll need to begin
this recipe 2 days ahead.
At A Glance
Serves 6 people
At A Glance
Serves 6 people
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