Food & Wine

Deakin Estate, passionate about food as much as wine, has collected recipes kindly sent to us by friends who have perfected their own food matches for our wine. Do you have an idea for matching food to one of our wines? Upload a recipe and share with everyone else.
Food that goes with Deakin Estate Chardonnay
Pinot Noir

Baby pumpkins stuffed with coconut vegetables


INGREDIENTS

3 (about 320g each) golden nugget pumpkins
2 tablespoons olive oil
1 brown onion, halved, sliced
2 tablespoons korma curry paste
200g broccoli, cut in small florets
120g green beans, trimmed, cut into 3cm pieces
1 red capsicum, chopped
270g can light coconut cream
plain natural yoghurt and coriander sprigs, to serve
METHOD

Step 1
Preheat oven to 180°C. Cut pumpkins in half horizontally. Scoop out seeds and discard. Place pumpkins, cut-side up, on a large baking tray. Drizzle with half the oil and season with salt and pepper. Bake for 45 to 50 minutes or until just tender.

Step 2
Meanwhile, heat remaining oil in a large frying pan over medium heat. Add onion and cook for 3 to 4 minutes or until tender. Add curry paste and cook for 2 minutes. Add broccoli, beans and capsicum. Cook, stirring, for 2 to 3 minutes or until well coated. Pour over the coconut cream. Reduce heat to low and simmer for 5 minutes or until vegetables are just tender.

Step 3
Spoon vegetable mixture into pumpkin halves. Bake for 15 to 20 minutes or until golden and hot.

Step 4
Place pumpkins on plates. Top with a dollop of yoghurt and coriander. Serve

Serves 6


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