For Hallowe'en, here is a classic recipe with pumpkin from the brilliant Denis Cotter, of Cafe Paradiso, in Cork. The pumpkin is a small but vital ingredient in this delicious dish, which enjoys all the comforting autumnal flavours of cabbage and nuts.
Dennis Cotter's Pumpkin and Almond Cabbage Dolma in Feta Custard with Coriander and Chilli Pesto
For the Dolma:
12 leaves Savoy or Spring cabbage, stalks trimmed and boiled for five minutes
1 onion, diced
6 cloves garlic, crushed
1 teaspoon cumin seeds
2 small chillies, chopped
1/4 teaspoon nutmeg
Juice of half a lime
1/4 teaspoon cinnamon
2 tablespoons parsley, chopped
1/4 teaspoon salt
115g (4oz) whole skinned almonds, toasted and chopped
1 small pumpkin (about 900g/2lbs)
1 egg
55g (2oz) breadcrumbs
For the custard:
100g (4oz) feta
2 cloves garlic
400 mls (14 fl oz) yogurt
1 egg
Pinch cayenne pepper
For coriander and chilli pesto
4 small green chillies
100g (4oz) fresh coriander
25g (1 oz) almonds, blanched and peeled
2 cloves garlic
Juice of 1 lime
Pinch of salt
Olive oil (about 300ml/1/2 pint)
Combine the custard ingredients in the food processor and reserve. Make the pesto by combining all ingredients except the olive oil in the processor and grind until smooth. Add the olive oil as you go until you achieve a thick pouring-consistency.
To make the Dolma, peel, seed and chop the pumpkin. Steam until it softens then mash roughly with a fork. Cook the onion and spices in a little oil until soft, then combine with the other ingredients. Allow to cool. Place about a tablespoon of pumpkin mixture at the base of a cabbage leaf, and roll up fairly tightly, tucking in the sides to make a secure parcel. Repeat and arrange all the parcels in an oven dish. Pour the feta custard over and bake at a medium heat until custard is browned a little and set softly. Serve with the pesto poured over.