Recipe
Pumpkin-Chutney
Once upon a time, pumpkins were poor man’s food, but today they appear on menus in gourmet restaurants across Austria. It’s not a big surprise since pumpkins are loaded with nutrition and they taste simply divine, especially when used in a chutney. The following recipe is a ZillerSeasons house favorite.
You will need:
1 average size hokkaido pumpkin
1 white onion chopped into cubes
2 star anise
1 sprig of rosemary
250 ml dry white wine
1 liter vegetable broth
2 tbsp. white balsamic vinegar
Preparation:
Remove the seeds and cut the pumpkin in 1 inch pieces. Bring the broth with the vinegar, rosemary and anise to a boil and add the onion and pumpkin; let this simmer gently for five minutes. Fill clean canning jars with the cooked chutney ingredients and close lids. Place the jars in a water bath for 30 minutes in the oven at 80 degrees Celsius. Take out the jars, place them lid side down and let cool. Enjoy the chutney warm or cold with fish and wild game. Chutney also pairs well with vegetarian dishes and roasted mushrooms.
The pumpkin belongs to the family which includes melons, cucumbers and zucchini. With only 25 calories per 100 g, this orange beauty scores high as a low-cal vegetable and comes loaded with carotenoids, potassium and iron. The seeds which produce the wonderful, dark oil are high in vitamin E and essential fatty acids. The Austrian pumpkin season begins in September and the top-selling varieties include hokkaido, butternut, musk, pattypan and spaghetti.
Marcus Duchardt
The head chef in Restaurant Heleni sure knows the ropes in the kitchen: Marcus Duchardt was sous chef in Restaurant Schwarzreiter at the Four Seasons Kempinski – a two toque establishment with 15 Gault-Millau points. He also learned his craft at the renowned Hotel Schreiberhof. In Heleni he amazes guests with his exciting ideas, the highest quality ingredients, and raw talent.