A smooth, velvety mash made with cooked pumpkin, butter, and a touch of seasoning. Naturally sweet and rich, it’s a flavorful alternative to mashed potatoes and pairs beautifully with roasted meats.
Ingredients
- Horseradish 3 tbsp, root, peeled and finely grated
- Lemon Juice 2 tbsp
- Sour Cream 175 g
- Salt
- Pepper
- Pumpkin 1 small Hokkaido , approx. 1.4 kg, peeled, and cubed
- Extra virgin olive oil 100 ml
- Kale 240 g, curly, washed
- Ham 10 thin slices
- Olive oil 2 tbsp
- Cod 4 fillets, skinless, pin-boned, approx. 200 g each
- Red Pepper 1/2 tsp, flakes
- Olive oil 2 tbsp
- Extra virgin olive oil 2 tbsp
Instructions
Steps:
- Cook the pumpkin in a large saucepan of salted, boiling water until tender, 18-22 minutes.
- Drain well, and leave to steam off for a few minutes. Meanwhile, preheat the grill to hot.
- Return the pumpkin to the saucepan they were cooked in and add the extra-virgin olive oil and plenty of seasoning.
Mash until smooth, adjusting the seasoning to taste as needed. - Arrange the kale and ham on a grilling tray.
- Drizzle with the olive oil and then grill for 2-3 minutes, turning occasionally, until the kale is crisp at the edges.
The ham may need an additional 1-2 minutes. - Add most of the kale to the mash, folding to incorporate.
- Chop two slices of grilled ham and fold into the mash.
- For the horseradish cream
- Stir together the grated horseradish and lemon juice in a small bowl.
- Add the sour cream and seasoning and stir again until well-combined. Cover and chill until needed.
- For the fish
Step10 Drizzle the cod with olive oil and season with the pepper flakes, salt, and pepper.
Arrange on a grilling tray and grill until firm yet slightly springy to the touch, 5-7 minutes, turning once.
