For the Two Cheese Pumpkin dip and black pepper crisps
400mlsemi skimmed milk
½teaspoonnutmeg
50gbutter
50gplain flour
40gmozzarella
40gstrong cheddar
½tin pumpkin puree210g
Black pepper
1bag of Amica black pepper crisps
For the Pumpkin and Guacamole dip and olive oil crisps
175gpumpkin flesh
Flesh from 2 large or 3 small avocados300g
Juice of a full lime
Black pepper
Handful chopped fresh coriander
1bag of Amica Olive oil crisps
Instructions
For the pumpkin bowls
Cut a lid out of the top of each pumpkin. Use a spoon or your hands to scoop out the seeds and pulp. Scrape out the inner layer of flesh to thin the walls slightly. Place the flesh to one side for adding to the guacamole later. Rinse off the pumpkin bowls and line up ready for the dips.
For the Autumnal Salsa and vegetable crisps
Heat the oil in a small pan and add the chopped red onion and garlic. Fry gently for 2-3 minutes. Next add the diced tomatoes, lime juice and black pepper to the pan. Mix well and cook for a further minute. Remove from the heat and transfer to a bowl to cool. Once cool stir in the chopped parsley and spoon into one of the pumpkin bowls. Decorate with the Amica vegetable crisps and serve.
For the Two Cheese Pumpkin dip and black pepper crisps
Measure out the milk and whisk in the nutmeg with a fork.
Melt the butter in a small sauce pan. Turn the heat to low then add the flour and mix well to form a paste (roux). Keeping the pan on a low heat and gradually add the milk whilst continually stirring. The flour mix should absorb the first few additions of the milk and remain quite thick. The last few additions of milk will thin out the sauce. Once all the milk has been added turn the heat up slightly and stir continually until the sauce starts to boil and thickens again. At this point remove from the heat. Add both cheeses and stir in until melted. Finally add the pumpkin puree and black pepper. Mix well and spoon into a second pumpkin bowl. Decorate with the Amica Black pepper crisps and serve.
For the Pumpkin Guacamole.
Pre heat the oven to 180 degrees C
Weigh out 175g of the pumpkin flesh that was removed from the inside of the pumpkins earlier on. Place in an ovenproof dish and bake for 20-25minutes until soft. Allow to cool then turnout of the dish and onto a chopping board. Chop roughly and set to one side.
Half the avocados by placing a knife into to the fruit and up to the stone. Then slice around the stone. Twist each half in opposite directions to break apart. Remove the stone by carefully chopping a knife into it and then twist (the stone will come away with the knife. Tap the blade on the work surface to knock off the stone.
Use a fork to mash up the avocado flesh whilst still in the skins. Then scoop out into a bowl using a spoon. Immediately add the lime juice a mix well - this prevents the avocado flesh from oxidising and turning brown. Next add the chopped roasted pumpkin flesh, black pepper and chopped coriander. Mix together well and spoon into the final pumpkin bowl. Decorate with the Amica Olive oil crisps and serve.
Place any remaining crisps in bowls at the side of the pumpkins.