Contributed by: Chef Russell Wooten
Great
for marinating, using as a dip, etc. the blend has an amazing shelf life, is easy to make, has great health benefits (it’s high in lutein and beta carotene) and adds some zest and interest to what could be otherwise boring dishes.
Below, please find a recipe for Spicy Pumpkin Oil fromChef Russell WootenofLongitude Bar + RestaurantatLe Meridien Delfina in Santa Monica, CA.
Spicy Pumpkin Oil
Spicy pumpkin oil is great for marinating, using as a dip, etc. the blend has an amazing shelf life, is easy to make, has great health benefits.
Ingredients:
1 pound Pumpkin rind, Large dice (with a little flesh attached)
Seeds from 1 Pumpkin
3 tablespoons Red Chile Flake
3 tablespoons Coriander Seed
2 teaspoons Fennel Seed
2 teaspoons Paprika
2 tbs + 2 cups Extra Virgin Olive Oil
Directions:
- Heat 2 tablespoons extra virgin olive oil in a heavy bottom pan, add the pumpkin rind. Cook over medium high heat until the pumpkin begins to caramelize.
- Add the seeds from the pumpkin and cook for a further 5-10 minutes to toast the seeds and evaporate some moisture from the pumpkin flesh.
- Add all dry spices and allow to mingle in the pan for 3-5 minutes stirring and keeping a watchful eye to ensure nothing burns.
- Add enough of the extra virgin olive oil to cover the pumpkin and bring to a shallow simmer and cook for 15-20 minutes.
- Remove from the heat then add the rest of the oil.
- Allow to steep overnight. Strain through a cheese cloth and use immediately or store in the refrigerator in a container with a tight lid for up to 2 months.
