Ingredients Jump to Instructions ↓

  1. 20 ripe roma tomatoes

  2. 1 onion chopped

  3. 2 tsp minced garlic

  4. 2 tsp fresh chopped ginger

  5. 1 tsp cumin

  6. 1 tsp smoked paprika

  7. 1 tsp turmeric

  8. tsp saffron

  9. 3 tbsp canola oil

  10. 1 tsp salt

  11. Zest of one lemon

  12. cup of quinoa

  13. 1 tbsp pure organic (preferably) honey

  14. 1 tsp of ground black pepper

  15. Leaves from 3 springs of fresh thyme

  16. 5 re-hydrated chipotle chillies

  17. 200g shitake mushrooms

  18. 4 tbsp unsalted butter

  19. cup chicken stock

  20. cup lime juice - to taste

  21. 1 cup grated pecorino

  22. cup chopped coriander

  23. 500ml of pure cream

Instructions Jump to Ingredients ↑

  1. Put chipotle chillies in a bowl, pour boiling water over and allow to sit for 20 minutes.

  2. Add saffron to heated chicken stock and allow to sit.

  3. Preheat oven to 200 degrees.

  4. Place baking paper on a large flat baking tray.

  5. Quarter the tomatoes and place into a mixing bowl with the chopped onions, garlic, ginger, oil, salt pepper and thyme. Turn on to the baking tray and roast in the preheated oven for about 15-20 minutes or until the tomatoes start to blacken.

  6. While this is in the oven, have the pumpkin for the pie and the turkey cooking at the same time.

  7. Bring a small pot of salted water to boil and add the quinoa.

  8. Chop shitake mushrooms roughly and cook in the butter over high heat till blackened.

  9. Place the cooled baking tray ingredients into a blender and blend in batches until smooth and transfer to a large saucepan.

  10. Blend the mushrooms and add to saucepan.

  11. Drain the quinoa and add to the saucepan.

  12. Add all the remaining ingredients except the chipotle.

  13. Blend the chipotles until smooth and add a small amount at a time till desired heat is reached.


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