AT THE CHEFS COUNTER - Grilled Delica Pumpkin, Pickled Walnut and Kale
First in our monthly series of recipes, all cooked from the chef’s counter, we have this delicious vegan dish with bags of flavour – the perfect dish to get through Winter!
@chefritzen uses aged Delica pumpkins, aged in barns for 30 days, which removes excess moisture and intensifies both flavour and sweetness. The pumpkin is grilled over hot coals. Once cooked he glazes in a miso and rice vinegar glaze and tosses in a hazelnut dukkha.
There’s also our sweet and sour pickled walnut “ketchup”, which pairs perfectly with the sweet and smoky charred flavour from the pumpkin.
Full recipe in the link in our bio. Enjoy! #DoubleRedDuke
