Smoked Pumpkin with Chermoula
This will take 3–4 hours to cook but is surprisingly simple to prepare. Place the whole pumpkin into the barbecue, where it will slowly smoke and cook at the same time. Once cooked, break the charred exterior open to reveal the incredibly soft, sweet and smoky interior. Small golden nugget pumpkins are the best for this.
Ingredients 13
Chermoula
1 tsp cumin seeds
1 tsp coriander seeds
45 g coriander, (cilantro) roughly chopped
15 g flat-leaf parsley, (italian parsley), roughly chopped
1 tsp fresh ginger, roughly chopped
1 tsp thyme leaves
3 garlic cloves
200 ml extra-virgin olive oil
1⁄2 lemon, zest and juice
1⁄2 tsp aleppo chilli flakes, see notes below
1⁄2 tsp salt
Smoked Pumpkin
1 golden nugget pumpkin, approx. 1 kg/2 lb 2 oz each
Handful smoking wood, your favourite, oak is a nice subtle flavour
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Method 10
To Make The Chermoula
Toast the and in a frying pan over a medium heat, stirring frequently, for 1–2 minutes until fragrant.
Transfer to a mortar and pestle and crush the toasted seeds into a rough grind – it’s ok if there are a few chunky bits.
Place all of the remaining chermoula ingredients (, , , , , , , , and ) in a blender, add the ground spices, and pulse until it all comes together as a chunky paste.
Transfer to an airtight container.
To Smoke The Pumpkin
For best results, use a wood-fired grill or smoker. Light enough charcoal for a 3-hour cook (two chimneys full of charcoal).
Once your charcoal is hot, place the coals to one side and adjust the grill or smoker to hold the temperature at 160°C (250°F).
Place your whole on the opposite side to the coals.
Place a few small chunks of on the coals and close the lid. Let the cook undisturbed for 3 hours.
As the cooks, regularly assess the progress by inserting a wooden skewer through the skin to feel if the pumpkin is tender and cooked.
To serve, cut the in half. Using a large spoon, scoop out the seeds and discard. Slice the pumpkin into wedges and arrange on a serving plate, then top with chermoula.
Meatsmith's tips
Aleppo pepper is named after the Syrian city. Aleppo pepper is usually sold crushed and is characterised by its mild heat, glossy red colour and a flavour profile that marries fruity sweet with zippy tanginess. In Turkey, the predominant global producer, it is known as pul biber.
