Pumpkin Spice Wontons

Ingredients

400g                Roasted Pumpkin, smashed with a fork

70g                  Maple syrup

20g                 Brown sugar

5g                    Cinnamon

2g                    Nutmeg

1 Pack             Wonton wrappers

Icing sugar, for dusting

Oil for Deep Frying

Method

 Use a fork to mix all of the ingredients together

Place a heaped teaspoon of mixture into the centre of a wonton wrapper

Use a little water to dampen around the edges before pinching all four corners together and giving them a little twist.

Deep fry at 180ºc and allow to cool slightly before dusting with icing sugar

Honey Nut Mushrooms

Ingredients

100g                Crunchy nut cornflakes Crushed

100g                Panko Breadcrumbs

200g                Small Baby Button Mushrooms

20g                  Sesame Oil

2                      Eggs, beaten

50g                  Plain Flour

Oil for Deep Frying

Siracha mayonnaise for Dipping

Chopped Coriander to garnish

Method

 Cook the whole mushrooms in the sesame oil and drain in kitchen paper,  don’t worry about cooking them right the way through as they will be cooked again once you crumb them.

Take three bowls and fill each one with the Flour, Egg, Breadcrumb Flake Mix

Add the mushrooms to the flour and coat evenly, next add them into the egg, and then into the crumb mixture.

Deep fry at 180ºc and allow to cool slightly and serve with Siracha mayonnaise and coriander

Rosemary-Pumpkin Seed Brittle

Ingredients

 200g caster sugar

150ml water

70g pumpkin seeds, roughly chopped

2 Springs Rosemary leaf, Chopped

Method 

Place the caster sugar into a pan and add the water.

Heat gently, stirring to dissolve the sugar, then turn up the heat and cook (Do not stir with a spoon!)

Cook until the sugar turns a deep caramel colour – with care swirl the pan occasionally.

While the sugar is cooking, line a large baking sheet with baking paper.

Pour the caramel on to the prepared sheet, spreading to a thin, even layer with a spatula.

Sprinkle over the pumpkin seeds and Rosemary. Leave to set.

Break into shards with a rolling pin or toffee hammer.

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