Thanks to our friends at Mezzo Ristorante & Lounge, we were able to share this absolutely amazing Autumn recipe with all of you:
Curry Spiced Butternut Squash & Mutzu Apple with Pistachio croquette and Chambord Reduction
(makes 12 servings)
Materials:
Step 1
55g butter
50mL olive oil
150g white onion (small dice)
35g celery (small dice)
50g carrot (small dice)
1200mL water
1 bay leaf
Method:
1. Saute Mirepoix until tender. Add water and bring to a small boil
2. Reduce ¼ amount of water
Add:
450g Butternut squash (small dice)
400g Mutzu apple (small dice)Cook for 30 minutes on low heat or until water reduces ¼ again
Add:
1½ tsp curry paste (red)
250g brown sugar
¼ tsp cardamom
¼ tsp coriander
2 tsp ground pepper
2 tsp salt
Puree together.
Chambord Reduction
55g sugar
55mL water
Boil sugar into water and reduce until a syrup consistency
Add:
125mL chambord royale liquor
200mL brown stock
Reduce ½
Allow to cool.
Pistachio Croquette
125mL cooked and mashed potato
120mL ground shelled pistachio
½ tsp clove spice
½ tsp cardamom
1 tsp ground pepper
½ tsp salt
Mix together and form small croquettes.
Egg wash, breadcrumb and fry.
