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ALSO |
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Other
Paul Rankin recipes
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| FACTS |
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As
well as appearing on a number of TV shows, Paul Rankin runs
a successful restaurant business, the Rankin Group, in his
native Belfast
His
wife Jeanne is also a familiar face, cooking alongside him
Paul
and Jeanne have appeared together in three series of a television
culinary journey called Gourmet Ireland
Together,
they have written five books
Paul
also hosted three series of The Rankin Challenge, for television,
with numerous appearances on Masterchef, Who'll do the Pudding?,
and The Good Food Show
He
is also one of the long time favourites on Ready Steady Cook
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Gratin
of pumpkin
750
g. (1 1/2 lb.) ripe pumpkin
25 g. (1 oz.) butter
Salt and pepper
1 large clove of garlic, cut in half
300 ml. (10 fl. oz.) double cream
Pinch of grated nutmeg
1 tbsp. chopped parsley
1/2 tbsp. chopped sage
2 tbsp. grated Parmesan cheese
SERVES
4 - 6
Method
Preheat
the oven to 200oC (400oF).
Peel
and seed the pumpkin.
Cut
it into 2 cm. (1 inch) cubes, and sautΓ© in a large fry pan
with the butter, and salt and pepper, until it is lightly golden.
This will take about 5 minutes.
Sprinkle
a small gratin or casserole dish with a little salt, and rub it
all over with the cut side of the garlic.
Tip
the sautΓ©ed pumpkin into the dish.
Bring
to the boil the cream, and add a little salt, the nutmeg, the parsley
and the sage.
Pour
it over the pumpkin, and sprinkle on top the Parmesan cheese.
Bake
in the oven for 10 - 15 minutes until golden and luscious.
Serve
with local game or lamb.
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