P is for Procrastination

It's taken me three weeks to get to writing this post.  Now you might think that's a long time, but my co-conspirator on this blog didn't write anything for about two years!  So I think three weeks is ok ;)  I'll be better next time it's my turn, I promise.

The letter 'p' was amazing to cook with.  Once you start thinking about it, just about every second food starts with 'p'.  I was very spoilt for choice.  Dessert was a no-contest and decided about 3 weeks ahead of time - pecan pie.  I even found some popcorn ice-cream to go with it.  I haven't made pecan pie before, but have eaten many.  It really is quite a simple pie, just the pastry, pecans and the caramelly filling.  I've included the pastry recipe below, but you could use a shortcrust from the supermarket if you don't want to have a go yourself or if you are short for time.

Entree and mains took me a bit longer to decide.  The choices were endless - pasta, polenta, pork, pizza, pumpkin, porcini, pesto, pie, prosciutto and let's not forget peas!  I really could go on for about 4 lines with all of the 'p' foods I brainstormed.  In the end I went for a bit of a different entree - polenta pizzas, with 'p' toppings - pepperoni, peppers and parmesan, and passata, pancetta, pineapple and parmesan (good ol' Hawaiian pizza).  With the polenta you can easily buy the block in the supermarket and just chop it up, or make your own and let it set on a tray before cutting it up.

And so to the main, which was always going to be some sort of pasta!  But which one?  In the end potato gnocchi with roast pumpkin, prosciutto and the classic burnt butter and sage sauce.  Make your own gnocchi or buy the best you can.  Life doesn't get much better than soft, pillowy gnocchi.

To drink - Pimms, Pasito and Pinot Noir!!

Polenta Pizzas (makes approx 12 mini pizzas)
1 cup polenta
3 1/2 cups vegetable stock
1/2 tsp salt
1/4 tsp each dried thyme, oregano, rosemary, basil
Toppings of your choice!

1. Line a medium sized baking sheet with baking paper and draw out 5 - 6cm circles over it.
2. In a medium saucepan combine polenta, stock, salt and herbs.  Cook over medium-low heat, stirring continuously for 8 - 10 minutes or until very thick.
3. Spoon polenta into traced circles and flatten with a spoon.  Let sit for 20 minutes to firm up (or place in refrigerator).
4. Bake 20 minutes at 180C.  Remover from oven
5. Add toppings and rebake for up to 10 mins if necessary.

You can also use the premade polenta that is already 'set'.  Use a cookie cutter to cut it up, then slice each into thinner slices (about 0.5cm thick).

Potato Gnocchi with Roast Pumpkin and Prosciutto (Serves 2)
200g potato gnocchi
150g pumpkin
4 slices prosciutto
50g butter
8 sage leaves

1. Preheat oven to 200C.  Remove skin from pumpkin and cut into small cubes (smaller than the gnocchi).  
2. Place diced pumpkin on a lined baking tray and drizzle with some olive oil.  Roast for 20 minutes or until golden.  Don't let them go mushy though.
3. While that is roasting, bring a large saucepan of water to the boil.  Add gnocchi and cook until they float to the top, about 6 - 8 minuntes.  Drain gnocchi and keep warm.
4. Meanwhile, place the slices of prosciutto under a hot grill.  Keep a close on eye on it so it doesn't go from beautifully just crisp to burnt to a crisp - it happens quickly!
5. When the gnocchi is cooked, heat a medium sized frypan and add the butter (you may not need it all).  Once butter has melted throw in the sage leaves.  Swirl it around and allow the sage to crisp up and the butter to brown, about 3 - 4 minutes.
6. Add gnocchi to pan and swirl to coat in butter sauce.
7. Divide gnocchi amongst serving dishes, add roast pumpkin, pour sauce over and sage leaves.  Crumble prosciutto and parmesan over the top.

Pecan Pie 
Shortcrust pastry
200g plain flour
pinch of salt
125g chilled unsalted butter, chopped
1 egg, lightly beaten

1. Combine flour and salt in a large bowl.  Add chopped butter.  Using your fingers rub the butter through the flour until it resembles fine breadcrumbs. Make a well in the centre of the mixture.  
2. Combine egg and 1 tablespoon of iced water.  Pour into the well and mix with the back of a knife until dough comes together.  
3. Turn dough onto a lightly floured surface and shape into a 2.5cm thick disk.  It is a delicate dough so don't work it too much.  Wrap in plastic wrap and allow to rest in the fridge for 30 minutes.
4. Preheat oven to 200C.
5. Unwrap dough and place onto a lightly floured piece of baking paper (this will make life easier getting it into the tin).  Roll out the dough to a 30cm disc or to match your pie tin.  Line the base and sides of the tin with the dough and trim excess.  Refrigerate a further 15 minutes.
6. Line pastry with baking paper, fill with dried beans or pastry weights.  Bake for 20 minutes or until light golden brown.  Remove beans and paper.  Reduce oven to 175C.

Filling
50g unsalted butter
150g (2/3 cup firmly packed) brown sugar
150mL (2/3 cup) golden syrup
3 eggs, lightly beaten
1 tsp vanilla extract
240g pecan halves

1. Place butter, sugar and golden syrup in a small saucepan over low heat.  Cook, stirring for 5 minutes until butter is melted and mixture is smooth.  Remove from heat and allow to slightly cool.
2. Add eggs and vanilla and whisk to combine.
3. Spread the pecans over the pastry base.
4. Pour the syrup mixture over.  Place on an oven tray and bake for 30 - 35 minutes or until filling is browned and cool to touch.
5. Cool in tin.  Serve with cream or ice-cream

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