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Scones with pumpkin, spicy sausage and pickled onions

Scones with pumpkin, spicy sausage and pickled onions, Prescriptions, Any category, Appetizers, Scones

Ingredients portion 6

Pumpkin 1kg

Chorizo 400 g

Shallots 2 heads

Chilli pepper 1 piece

Red onions 2 heads

Garlic 2 cloves

Oranges 1 piece

Lime 1 piece

Olive oil 50 ml

Parsley 20 g

Pita 6 pieces

Salt to taste

Cooking instructions 40 minutes

1 Preheat the oven to 200 degrees. Finely chop the red onion and marinate in the lime and orange juice mixture.

2 Shape the pumpkin into small cubes – with sides of a centimetre or two each.

3 Mix the olive oil with the crushed garlic and salt and roll the pumpkin slices in the mixture. Place them on the tray, sprinkle with the finely chopped chilli pepper and put them in the oven for twenty minutes.

4 Fry the finely chopped shallot and diced hot sausage in the same oil, salt and garlic mixture until the onions are soft. Add the roasted pumpkin to the pan with the chorizo and shallot, sprinkle over the chopped parsley and stir to combine.

5 Wrap the contents of the pan in tortillas and put the pickled onions on top.

Pan pizza

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .