 |
Cook’s Corner – a ghoulish place for all of you budding young chefs to try and cook your favorite Runescape dishes with ingredients lists and instructions provided. WARNING! Food preparation involves the use of sharp blades (perhaps even hatchets!) and either a range or an open fire. Blades are sharp and fire is hot, so make sure you have either an adult or the Wise Old Man to supervise you. |
Lumbridge Castle is almost ready for Halloween. The Jack-o-Lanterns have been lit, the costumes made and the castle decorated, there is just one problem. The Chef has complained of a haunted kitchen and is refusing to cook anything for the big Halloween feast, so the Duke of Lumbridge has called me, Chef Richboi0, and my trusty apprentices, to cook up some Halloween treats. In this edition of Cook’s Corner you will learn how to make pumpkin pie and pumpkin soup.
Pumpkin Pie:
Ingredients:
For the pastry:
Sweet short crust pastry case
or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.
For the filling:
450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk (use the white for another dish)
3 oz/75g soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
10 fl oz/275 ml double cream
Method
1. Pre-heat the oven to 180C/350F/Gas 4.
2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
4. Then lightly whisk the eggs and extra yolk together in a large bowl.
5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
6. Now add the pumpkin pureé, still whisking to combine everything thoroughly.
7. Then pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
8. Then remove it from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.
Pumpkin Soup:
Ingredients:
1 large pumpkin, cut into chunks
2 cloves garlic, chopped
1 medium red chilli, chopped
1 can of coconut milk or cream
lots of coriander leaves
salt and pepper
Method
1. Cut the pumpkin into quarters so they are a manageable size to work with. Scoop out the seeds and remove the skin.
2. Chop the flesh into small chunks and cook in boiling water until soft.
3. Meanwhile, add the chilli, garlic, half the corinader, salt and pepper to a blender and whiz until well blended.
4. When the pumpkin is soft, drain the cooking water but reserve it. Put the pumkin into the blender with the chilli mix and blend.
5. Put the mixture back into a saucepan, add the coconut milk and simmer. If it is too thick, add some of the reserved cooking water.
6. Serve in large bowls and add the remaining chopped coriander for garnish.
All recipes found at http://www.bbc.co.uk
BON APETITE