Preheat the oven to 220c/425f/Gas 7. 1 Cut the skin off the pumpkin and cut into quarters. Scoop out the seeds and cut flesh into small chunks. 2 For the Pesto: Place the lime zest, 2 cloves crushed garlic, one-third of the sweetcorn, breadcrumbs, Roquefort and 1 tbsp olive oil in a mini food processor and blitz until finely chopped and combined. Season. 3 For the Stuffed Drumsticks: Pull back the skin of the chicken drumsticks in one piece, turning it almost inside out and leaving it attached at the bone end. 4 Using a sharp knife, cut through the meat to expose the bone and fold back. Remove the small bone and use a large knife to cut through the large bone just above the point where it is still attached to the skin. 5 Spoon some pesto into each drumstick, fold the flesh and skin round to enclose, and secure the join with a cocktail stick. 6 Heat 2 tbsp oil in a frying pan, add the chicken drumsticks and cook for a few minutes to brown all over, transfer the pan to the oven and cook for about 15 minutes, until cooked through. 7 For the Curry: Heat 2 tbsp olive oil in a large pan. Add the pumpkin chunks and fry for a couple of minutes, add the ground turmeric, coriander, chilli powder, curry powder and cardamom pods and cook for three minutes. 8 Add half the spring onions and cook for a further few minutes, add 1 clove crushed garlic, the red wine and chicken stock. Bring to a simmer and cook for about 10 minutes, or until the pumpkin is tender and the liquid has reduced. 9 For the Pancakes: Place the plain flour in a bowl. Add the milk and eggs, beat to make a batter and add the remaining sweetcorn and spring onions. Season. 10 Heat the vegetable oil in a large frying pan. Add large spoonfuls of the mixture and cook gently for a few minutes until set and golden brown on the bottom. Turn over and cook the other side. 11 Place the remaining pesto in a small pan with the lime juice and 50ml/2fl oz olive oil and warm through very gently. Add the chopped parsley and season. 12 Arrange the pancakes on a plate, drizzle over the pesto dressing and sit the chicken drumsticks on top. Serve the curry in a shallow bowl, top with the Greek yoghurt and garnish with chopped coriander. NOTES : Chef - Nick Nairn Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (649g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 428 (48%)|
|Amt Per Serving||% DV|
|Total Fat 47.6g||63 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 6g|
|Cholesterol 1107.7mg||341 %|
|Sodium 1667.9mg||58 %|
|Potassium 847.2mg||22 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 39.9g|
|Protein 51.9g||74 %|
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Calories per serving: 896
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