October 29, 2023 ACTION, dying light2, Recipes

Pickled pumpkin and salad with bloody cherry dressing – Dying Light

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We proudly present the first recipe from Dying2Cook series inspired by Dying Light, which we have prepared for you in collaboration with Techland. And as we have Halloween season now, we’ll kick off with a nod to Villedor’s Pumpkin Farm.

In this estate you can find plenty of jars of pickled pumpkin – and that’s our first thing to craft! As a tribute to Villedor’s residents, who cultivate veggies and keep goat pens on their rooftop havens – we’ll round off a complete dish with salad, goat cheese, and a drizzle of bloody, cherry-oil dressing. But you can use pickeld pumpkin also in other meals, on a toast or as a side dish for serving meat.

Sponsored post in collaboration with Techland

RECIPE VIDEO

PICKLED PUMPKIN & SALAD WITH BLOODY DRESSING
Dying Light 2

PREPARATION TIME: 1 h + 2 days for pickling
PRICE: average
SERVINGS: 1 large jar + 1 salad serving
DIFFICULTY: easy
YOU’LL NEED
knife
pot with a lid
jar
small strainer
bowls

INGREDIENTS:

PICKLED PUMPKIN
600g edible pumpkin (or butternut squash), seeded, peeled and cubed
1 tsp salt
2 ½ cups /600ml water, or as needed
1/2 cup /120ml 10% vinegar
1/3 cup / 70g sugar
2 thick slices of ginger, peeled
1/2 tsp chili flakes
6 whole cloves
2 allspice berries
1/2 tsp yellow mustard seeds
2 Tbsp / 50g floral honey
CHERRY DRESSING
2 flat Tbsp cherry jam
2 Tbsp pickle liquid from pickled pumpkin
2 Tbsp olive oil or other vegetable oil
1/3 tsp spicy mustard
a pinch of salt
SALAD
cherry dressing (see above)
2-3 handfuls / 60g salad mix
several chunks / 70g goat cheese
a handful of pickled pumpkin, strained
1 Tbsp pumpkin seed kernels, roasted, store-bought

PREPARATION

PICKLED PUMPKIN
  1. Cut pumpkin in half, discard seeds and strands.
  2. Cut the pumpkin into long slices then peel.
  3. Cut pumpkin flesh into even chunks.
  4. Add pumpkin chunks into pot.
  5. Add water just to cover, add salt.
  6. Cover, stir, set on medum heat and bring to a boil.
  7. Cook for 5 minutes.
  8. Then add vinegar, sugar and spices (ginger, chili, cloves, yellow mustard seeds). You can add other spices (like cinnamon stick or bay leaf) or resign from some (like chili to make it less spicy) if you want too, but remember not too overdone with quantities, as pumpkin will develop stronger flavour over 2 days.
  9. Continue to cook pumpkin until tender but still firm, about 10-15 minutes.
  10. Turn the heat off and stir in honey.
  11. Transfer cooked pumpkin chunks and spices into jars.
  12. Wipe jar rims with a tea towel.
  13. Pour in cooking liquid.
  14. Tightly close lids.
  15. Turn upside down and let it sit until cooled off completely.
  16. Keep in a cold place for 2-3 days before serving in a salad to let flavors develop.
DRESSING
  1. Rub cherry preserves through a strainer into a bowl.
  2. Add pickle liquid, mustard, and a pinch of salt.
  3. Stir in oil and continue to whisk to get a thick, smooth sauce.
SALAD ASSEMBLY
  1. Spread a portion of the dressing on a plate.
  2. Add salad to a plate.
  3. Add chunks of goat cheese.
  4. Add chunks of strained, pickled pumpkin
  5. Garnish with pumpkin seed kernels.
  6. Drizzle with more dressing.
  7. Serve immediately and enjoy!



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