Pumpkin seed and nori crisp scroggin with sour cherries and dark chocolate
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Anna Hansen serves up her delicious scroggin recipe, made by creating a toasted pumpkin seed and nori seaweed butter in the Vitamix that is then dehydrated into a flavourful crisp. The crisp is then mixed with a host of tasty ingredients including crystallised ginger, chocolate and buckwheat. If you haven't heard the name before, scroggin is New Zealand's take on trail mix.
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Ingredients
Metric
Imperial
Pumpkin seed and nori crisps
- 175g of shallots
- 30ml of coconut oil
- 275g of pumpkin seeds
- 20g of nori seaweed
- 1 1/2 tsp sea salt
Scroggin
- 175g of dark chocolate, 70%, chopped into small pieces
- 75g of dried sour cherries
- 85g of buckwheat, toasted in a pan until fragrant
- 35g of crystallised stem ginger, chopped into small pieces
Equipment
- Vitamix Pro750 fitted with 0.9l Container
Method
1
To begin, make the pumpkin seed and nori crisps. Finely dice the shallots and sweat off in the coconut oil until soft. Allow to cool completely
- 175g of shallots
- 30ml of coconut oil
2
Preheat the oven to 160°C/gas mark 3
3
Toast the pumpkin seeds in the oven for approximately 15 minutes, until they have a nice nutty aroma. Set aside to cool completely
- 275g of pumpkin seeds
4
Toast the nori sheets in the oven at the same temperature for 4 minutes. Cool completely then roughly crumble with your hands
- 20g of nori seaweed
5
Place the cooled pumpkin seeds, shallots and nori in the Vitamix and secure the lid. Select Variable 1 then slowly build it up to Variable 10, using the tamper to push the mixture down into the blades. Let the machine run for a minute or two until the mixture runs freely through the blades and you have a thick paste
6
Once fully blended, tip out into a bowl and mix in the sea salt by hand
- 1 1/2 tsp sea salt
7
Preheat the oven to 100°C, or as low a gas mark as possible
8
Roll the paste into thin sheets between two sheets of baking parchment and dehydrate in your oven for around 2–3 hours until crisp. Break up into a coarse crumb and set aside
9
To make the scroggin, mix the remaining ingredients with 130g of the pumpkin seed crisps and store in an airtight container until ready to use
- 35g of crystallised stem ginger, chopped into small pieces
- 175g of dark chocolate, 70%, chopped into small pieces
- 75g of dried sour cherries
- 85g of buckwheat, toasted in a pan until fragrant
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Pumpkin seed and nori crisp scroggin with sour cherries and dark chocolate
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© Great British Chefs 2019