I could not write a halloween recipe without mentioning pumpkins, they are a fantastic antioxidant-rich source of manganese, vitamin C and alpha-linoleic acid, which help reduce inflammation and support healthy bones.
That said along side the creepy halloween gourd you need a robust seasonal meat and Veal is the perfectwinter treat, and if you cannot get your hands on a good source you could replace it with a generous cut of lamb or pork.
Try this combination for size and keep the hunger gremlins at bay this halloween.
Get Set:
Serves 4
For the Pumpkin crusted wedges:
700g Pumpkin (skin on)
50g Parmesan
20g desiccated coconut or almond flour
A large bunch of chopped parsley
A smaller sprig or two of finely chopped thyme
Zest of 2 lemons
2 cloves of garlic
olive oil
120g of Plain Greek yoghurt (to serve with chopped bunch of dill and seasoning)
For the Veal:
600g Venison
Sprig of Thyme
Sprig of Rosemary
Go:
Pumpkin: Preheat the oven to 190 c /gas mark 5
Cut pumpkin into 1cm thick slices and lay them flat on a baking sheet lined with greaseproof paper.
To make the crust mix together in a bowl the parmesan, coconut/almond, parsley, thyme, half the lemon zest, garlic and some salt and pepper.
Brush the pumpkin with oil and sprinkle over the topping and roast for 30 minutes or until tender.
Venison:
Put a splash of olive oil in an ovenproof frying pan and set over a medium heat. Season the venison all over and fry for 1-2 minutes on each side.
Add the remaining herb sprigs and transfer to the oven for 10-15 minutes (depending on whether you like your venison rare or medium-rare). When the venison is done, set it aside to rest in a warm place.
Cut into slices add some pumpkin wedges and serve with yoghurt on the side.
Get involved!