{"id":108158,"date":"2015-05-22T21:31:10","date_gmt":"2015-05-22T11:31:10","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=108158"},"modified":"2015-05-29T18:18:09","modified_gmt":"2015-05-29T08:18:09","slug":"which-pumpkin","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2015\/05\/22\/which-pumpkin\/","title":{"rendered":"Which Pumpkin?"},"content":{"rendered":"<p><a href=\"http:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/08\/ford-on-food-d.jpg\"><img loading=\"lazy\" src=\"http:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/08\/ford-on-food-d.jpg\" alt=\"\" title=\"Ford On Food\" width=\"210\" height=\"350\" class=\"alignright size-full wp-image-77803\" srcset=\"https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/08\/ford-on-food-d.jpg 210w, https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2014\/08\/ford-on-food-d-180x300.jpg 180w\" sizes=\"(max-width: 210px) 100vw, 210px\" \/><\/a><strong>May 29, 2015<\/strong><\/p>\n<p><strong>by Jason Ford<\/strong><br \/>\n<strong><a href=\"http:\/\/fordonfood.com.au\/\" target=\"_blank\">Ford on Food<\/a><\/strong><\/p>\n<p>The Goomeri Pumpkin Festival will be entertaining thousands of festival-goers on Sunday, May 31, and I&#8217;ll be there performing cooking demonstrations.<\/p>\n<p>It\u2019s critical that I select the right pumpkin for each recipe, because each species has its own unique qualities. <\/p>\n<p>Texture, flavour, colour and moisture content can vary considerably.<\/p>\n<p>If you ever find yourself in the same boat, here&#8217;s a quick guide to the most popular Australian pumpkin types:<\/p>\n<ul>\n<li><strong>Jarrahdale<\/strong> has a hard grey skin, which should be peeled. The moist bright orange flesh is not suitable for baking and is best boiled, steamed or pureed.\n<\/ul>\n<ul>\n<li><strong>Butternut<\/strong> are an elongated pear shaped fruit (yes, pumpkins are fruit) with a creamy brown coloured skin. The dry flesh is sweet and nutty in flavour, which makes it ideal for soup; however it is versatile enough for most cooking methods.\n<\/ul>\n<ul>\n<li><strong>Queensland Blue<\/strong> looks a bit like Jarrahdale, but is generally a bit larger and has deeper grooves. It has a smooth texture when steamed and pureed, it\u2019s great for using in desserts and scones.\n<\/ul>\n<ul>\n<li><strong>Golden Nugget<\/strong> are a smaller pumpkin with a bright orange skin. The flesh has quite a bland flavour. For this reason, they are often hollowed out and stuffed with ingredients such as feta and spinach, then baked.\n<\/ul>\n<ul>\n<li><strong>Kent<\/strong> are also known as \u2018<strong>Jap<\/strong>\u2019 or \u2018<strong>Kabocha<\/strong>\u2019, they have a dark green skin covered with blond coloured freckles. They have a fluorescent yellow\/orange flesh that is great for roasting because it is soft, dry and easy to cut into chunks. The skin is tender enough to be left on when roasted.\n<\/ul>\n<h2 style=\"text-align: center;\"><strong>* * *<\/strong><\/h2>\n<p><a href=\"http:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2015\/05\/pumpkins-and-chef-question-mark.jpg\"><img loading=\"lazy\" src=\"http:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2015\/05\/pumpkins-and-chef-question-mark.jpg\" alt=\"\" title=\"pumpkins-and-chef-question-mark\" width=\"300\" height=\"300\" class=\"alignright size-full wp-image-108159\" srcset=\"https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2015\/05\/pumpkins-and-chef-question-mark.jpg 300w, https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2015\/05\/pumpkins-and-chef-question-mark-150x150.jpg 150w, https:\/\/southburnett.com.au\/news2\/wp-content\/uploads\/2015\/05\/pumpkins-and-chef-question-mark-50x50.jpg 50w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<h2><strong>Roast Mushroom And Pumpkin Salad<\/strong><\/h2>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>500g jap pumpkin, cut into 1cm thick slices\n<li>200g chickpeas, canned\n<li>200g flat mushrooms, 1cm thick slices\n<li>1 red onion, cut into 1cm thick slices\n<li>1\/4 cup olive oil\n<li>2 tbsp brown sugar\n<li>2 garlic cloves, crushed\n<li>salt and pepper\n<li>3 tbsp balsamic vinegar\n<li>1\/4 cup fresh tarragon leaves\n<li>rocket leaves\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ol>\n<li>Combine oil, balsamic vinegar, sugar and seasoning together\n<li>Drizzle over vegetables and roast at 200<sup>o<\/sup>C for 20-30 minutes\n<li>Serve warm, on a bed of rocket and sprinkle with fresh tarragon leaves\n<\/ol>\n<ul>\n<li><strong><a href=\"http:\/\/southburnett.com.au\/news2\/ford-on-food\/\">Read more Ford On Food columns<\/a><\/strong><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The Goomeri Pumpkin Festival will be entertaining thousands of festival-goers on Sunday, May 31, and I&#8217;ll be there performing cooking demonstrations.<\/p>\n","protected":false},"author":9,"featured_media":108159,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[595],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Which Pumpkin? 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