PUMPKINS, PUMPKINS, PUMPKINS… AND SPICE
October is tractor rides, chestnuts, and bright moonlit nights. Soon, we will undoubtedly find ourselves with a handful of flimsy carving tools wrestling a pumpkin in an attempt to create a Jack-O-Lantern, someone will always mention in passing that we should take time to roast the seeds and we might wonder to ourself why we didn’t just paint it! Rainy days and colourful leaves… we have officially arrived… in autumn.
These beautiful Isles that we call home come alive this time of year. The weather becomes wilder, the colours turn vivid and time spent outdoors finds us coming home smelling just like the earth or the ocean! There is hardly a more perfect time for vibrant rich flavours and spices are the perfect addition to any day.
When we think of exotic spices our thoughts immediately travel to the East and although Britain imports most spices it has been doing so since at least the 15th century. Half a millennia ago wealthy homes were accustomed to eating meats spiced with ginger, pepper, mace, cloves, cinnamon and galangal.
That’s why we get excited about companies like Spice Mountain. Magali Russie and Matt Norris import foreign spices but roast and hand blend them here in the UK. They produce high quality exotic spices as close to home as possible.
If you’re looking for something more ready-made Old Hamlet Wine and Spice might be a perfect fit. Based in North Yorkshire, they are proud to use Fairtrade, organic ingredients in their handmade mulling spice kits. They are known for their simple cotton drawstring bags.
Here at E&O we enjoy spicing our wine but we also love a good spiced rum and Cape Cornwall Rum really is a special treat.
If you do find yourself returning from a pumpkin patch with an armload of pumpkins you might want to set a couple aside to make this delicious Spiced Pumpkin Bread, it’s the perfect afternoon treat when the wind whips around the house and a fire warms the hearth.
** If you do decide to go ahead and roast pumpkin seeds, do it like this:
– Wash and dry the seeds well
– Put the seeds in a bowl, add a little olive oil to coat them, add your favourite spices and mix well (we like smoked paprika, cumin, salt and black pepper)
– Spread the seeds evenly on a lightly greased cookie sheet or baking paper,
– Roast the seeds at 180ºC for 10-15 minutes, tossing them every 5 minutes to brown evenly
When they are golden brown and you smell that nutty aroma, they are ready!
