Pumpkin Seed Scroggin Recipe - Great British Chefs

Pumpkin seed and nori crisp scrogan with sour cherries and dark chocolate

Snack
easy
8
30 minutes, plus about 2 hours drying time

PT30M

PT2H

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

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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

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Vitamix Pro750 fitted with 0.9l Container

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

Preheat the oven to 160°C/gas mark 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

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

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

Once fully blended, tip out into a bowl and mix in the sea salt by hand

1 1/2 tsp sea salt

Preheat the oven to 100°C, or as low a gas mark as possible

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

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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Anna Hansen

Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.