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Recipes with pumpkin seed oil

5 recipes that use pumpkin seed oil, with photos, step-by-step instructions and cook times. The quickest, Steirische Kernöl-Eierspeis, takes 8 minutes. It is most often cooked with cider vinegar, butter and chives.

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Steirischer Käferbohnensalat

In the hills of south-east Styria, fat purple-speckled runner beans called Käferbohnen, 'beetle beans', are dried every autumn and turned into this simple salad. It is a fixture of the Buschenschank, the farm wine taverns where you sit outdoors with a board of bread, cheese and spreads. The beans are soft and creamy, the red onion and cider vinegar sharp, and the dark green pumpkin seed oil gives a deep, toasty, nutty flavour. A common mistake is dressing cold beans straight from the fridge; dress them lukewarm so they soak up the vinegar. Chef's tip: add the pumpkin seed oil last and do not heat it; it turns bitter when warm.

15 minAustrianSaladsVeganGluten free
by KrazyBadal 0 views

Steirische Kürbiscremesuppe

When the pumpkin fields of Styria turn orange in October, every inn from Graz to the Slovenian border puts this soup on the board. It is velvety and gently sweet, with a little nutmeg and a dash of vinegar for lift, and comes to the table with a swirl of almost black pumpkin seed oil and a scattering of toasted seeds. Serve it as a starter before a Sunday roast or with crusty bread for supper. A common mistake is boiling the soup hard after the cream goes in, which can split it and dull the colour. Check the stock if you need it gluten free. Chef's tip: toast the seeds dry in a pan until they puff and pop; it takes 3 minutes and doubles the nutty flavour.

40 minAustrianSoupsGluten free
by KrazyBadal 0 views

Backhendl

Backhendl, crumbed fried chicken, was the treat of 19th-century Viennese Sunday outings to the Prater and the wine villages, and it is still the star of Styrian taverns, served with lemon and a lukewarm potato salad glossy with pumpkin seed oil. Chicken pieces on the bone are seasoned with lemon, coated in flour, egg and fine breadcrumbs and fried slowly so the crust puffs and stays crisp while the meat cooks through. Chef's tip: fry at a moderate heat, not a fierce one; bone-in pieces need time for the centre to reach a safe temperature before the crumbs burn.

55 minAustrianChicken
by KrazyBadal 0 views

Steirische Kernöl-Eierspeis

Eierspeis is the Austrian word for scrambled eggs, and in Styria they get a final drizzle of the region's dark green pumpkin seed oil. It is a farmhouse breakfast or a late-night snack after a long evening in a Graz wine bar, eaten straight from the small pan it was cooked in with a slice of rye bread. The eggs are soft and creamy in big folds, and the oil adds a toasted, nutty depth that tastes almost like brown butter. A common mistake is stirring too fast on a high heat, which gives small dry crumbs instead of soft curds. Chef's tip: salt the eggs a few minutes before cooking; it helps them set more tenderly.

8 minAustrianBreakfast & BrunchGluten free
by KrazyBadal 0 views

Styrian Kürbiskernbrot

In Styria, the south-eastern corner of Austria where the hulless Styrian pumpkin is grown for its dark green seeds and oil, every bakery sells a loaf crowded with those seeds. Kürbiskernbrot is a light rye-wheat bread, nutty and slightly sweet, with toasted seeds through the crumb and pressed all over the crust. Locals eat it at a Buschenschank, the farmhouse wine tavern, with Liptauer, cured meats or a drizzle of pumpkin seed oil. A common mistake is adding the seeds raw: toasting them first gives the bread its deep, roasted flavour. Chef's tip: soak half the toasted seeds in hot water while you make the dough, so they stay tender inside the bread and don't pull moisture from the crumb.

230 minAustrianBreads & ParathasVegan
by KrazyBadal 0 views

Goes well with pumpkin seed oil