Matt Preston's pumpkin in three ways covers all of the most delicious flavours and textures that come from this tasty vegetable.
For the Pumpkin Pappardelle, combine pumpkin puree and flour in a food processor and season generously with salt. Process until dough comes together, adding 1 tablespoon of water if dough is too dry.
Transfer dough to a lightly floured bench and knead for 5 minutes or until smooth. Wrap the dough in plastic wrap and rest in the fridge for 30 minutes.
Divide the dough into 6 equal portions. On a lightly floured bench, use a rolling pin or pasta machine to roll into 3mm thick rectangles. Fold dough into thirds and repeat process 5 times over, turning 90° after each roll. On final roll, roll dough to 2mm thickness and cut into 1cm wide ribbons. Place on a lightly floured tray.
Bring a large saucepan of salted water to the boil. Add Pappardelle and cook until al dente. Drain Pappardelle in a colander and serve with a sauce of your choosing.
For the Pumpkin Gnocchi, place pumpkin puree on a clean bench and sift flour over. Carefully incorporate, with minimal mixing, until flour is just combined. Use your hands to bring together if needed. Work in batches on baking paper to roll dough into cylinders. Cut into approximately 3-4cm lengths and freeze until needed.
Bring a saucepan of salted water to the boil. Carefully add Gnocchi and cook until they float.
Use a slotted spoon to carefully lift Gnocchi from the water to drain in a colander. Transfer Gnocchi to a hot pan of butter and oil. Add pine nuts, sultanas, baby capers and bacon and cook until golden. Season with salt and pepper.
Divide gnocchi between serving bowls and finely grate parmesan over the top.
For the Pumpkin Puri, combine wholemeal flour, ghee, pumpkin puree, salt and water in a medium mixing bowl and mix until dough comes together. Transfer dough to a lightly floured bench and knead for 2-3 minutes. Divide the dough into small equal portions, roll into balls and use a rolling pin to roll to paper-thin disks.
Half fill a large frypan with oil and warm to 200-210°C. In small batches, shallow fry Puri for 1-2 minutes each side or until puffed and golden.
Drain Puri on paper towel and serve immediately.
For the Pumpkin Hotteok, combine pumpkin puree and glutinous rice flour and mix until dough comes together. Roll dough into a 4cm thick log and cut into 1.5cm thick slices.
Half fill a frypan with oil and warm to 200°C. In small batches, shallow fry Hotteok turning to cook until all sides are golden. Use a metal spatula to move dough and ensure doughnuts do not to stick to the base of the pan or to each other. Drain Hotteok on paper towel.
Place Hotteok on a serving platter and top each with a small dollop of Tamarind and Chipotle Ketchup and crème fraiche. Scatter coriander leaves over.
To make pumpkin puree, preheat the oven to 180°C fan forced. Dice peeled and deseeded butternut pumpkin into approximately 3cm pieces. Place pumpkin in a single layer on a large oven tray and roast for 30-40 minutes or until completely soft. Transfer pumpkin to a food processor and process until smooth.
For the Tamarind And Chipotle Ketchup, combine the tamarind and stock in a small saucepan and cook over medium heat, stirring until combined. Add the chipotle and sugar and cook for a further xx minutes or until thickened. Remove saucepan from the heat and transfer contents to a food processor, process until smooth. Season with salt, apple cider vinegar and brown sugar to get a balance you like.