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Jenny Bristow's Broomstick Pumpkin Kebabs with Roasted Pepper Relish
Roasted pepper relish
2 yellow and 2 orange peppers halved
4 tbsp of olive oil
1 tsp chilli flakes
1 dsp of soft brown sugar
Juice ½ lemon
Place the peppers on a baking tray and cook in the oven at gas mark 6/ 200 c for 10 - 12 minutes until softened.
Peel the skin from the peppers and place the flesh in a bowl with the olive oil. Blitz in a blender for one minute until you have a smooth paste.
Place the pepper mixture in a saucepan and add the chilli flakes, soft brown sugar and lemon juice. Cook for 3-4 minutes. Leave to cool.
225g/8oz pumpkin flesh
1 pkt of large salad onions
1 yellow and 1 orange pepper cut into cubes
Cut the pumpkin into wedges and take out the seeds. Remove the soft pumpkin flesh and cut into 1 inch chunks.
Steam the pumpkin over a low temperature for 7-10 minutes until slightly soft.
Thread alternate pieces of steamed pumpkin, salad onions and peppers onto wooden skewers. Brush well with the roasted pepper relish and cook on the barbecue or under a hot grill for approximately 10 minutes or until the vegetables are tender. Turn the kebabs frequently and keep brushing them with the relish during cooking
From Jenny Bristow Cooks For The Seasons: Autumn and Winter. Published by Blackstaff Press; the ISBN is 0856407879.
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