Spiced Northcote Pumpkin Cappuccino, White Bean Chorizo, Puffed Seeds (V)

Lisa Goodwin Allen

Lisa Goodwin Allen

6th December 2017
Lisa Goodwin Allen

Spiced Northcote Pumpkin Cappuccino, White Bean Chorizo, Puffed Seeds (V)

Spiced Northcote Pumpkin Cappuccino, White Bean Chorizo, Puffed Seeds (V) from the menu at the one Michelin starred, Northcote.


  • Soup:
  • 100g Unsalted butter
  • 900g Butternut Squash (peeled, deseeded, roughly chopped)
  • 20g Fresh Root Ginger (peeled and roughly sliced)
  • 50ml Dry White Wine
  • 1 ltr Chicken Stock
  • 75ml Double Cream
  • Salt & Pepper
  • White Bean Chorizo:
  • 100g Onion
  • 100g Carrot
  • 500g Soaked Haricot Beans (overnight)
  • 2 Cloves Garlic
  • 1ltr Veg Stock
  • 4 Tomato (Concasse)
  • 12g Hot Smoked Paprika
  • 2 Bay Leaf
  • 5g Picked Thyme
  • 50ml Olive Oil
  • To Set:
  • 250g Tomato Juice
  • 4g Agar Agar
  • Puffed Seeds:
  • Pearl Barley
  • Potato Puff
  • Wild Rice
  • Garnish:
  • The Puff
  • Put seeds in the bag
  • Pumpkin Seed Oil


Melt the butter in a heavy based saucepan. Add the chopped butternut squash, ginger, sugar and 1 tsp of Salt. Stir then cover with a tight fitting lid and sweat over a low heat for about 45 minutes stirring occasionally. Remove the lid and continue cooking to reduce the liquid until the butternut squash is almost dry. Add the white wine and reduce by two – thirds, add the chicken stock and cream and cook for 10 minutes. Cool slightly, then whiz the soup in a blender until smooth. Pass through a fine sieve into a bowl and leave to cool.
White Bean Chorizo:
Heat the olive oil in a medium size pan. Add the onion, carrot and garlic and cook for 3-4 minutes until lightly caramelised. Add the white beans and a little salt. Add the paprika, bay leaf and thyme. Cook for a further 2 minutes. Then add the veg stock and tomato. Simmer on a medium heat until the beans have cooked and the liquor has reduced. Check the seasoning and add more salt if needed. Place the beans into a thermo and blend until a rustic paste. Boil the tomato juice in a pan – once boiled, add the agar. Boil and whisk well for a further minute. Fold in well to the bean mix until all incorporated. Place in a tray 2cm thick and leave to set. Cut into 2cm by 2cm cubes.
Puffed Seeds:
Boil the pearl barley till soft, dehydrate overnight, deep fry at 200°C. Deep fry wild rice at 200°C.

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