CINNAMON PUMPKIN, SQUASH, YAM AND CHEDDAR POT PIE
Makes 100 servings

FOR THE PUMPKIN MIXTURE:
1 can pumpkin
1/2 packet rosemary
1/2 lb garlic chopped (may be divided use with the squash and yam mixture)
2 lbs leeks
Heavy cream (amount not given)
salt and pepper (to taste)
1 oz cinnamon powder
Egg white (amount not given)
FOR THE SQUASH AND YAM MIXTURE:
5 lbs yam
5 lbs butternut squash
1/2 liter vegetable oil
2 lbs onion chopped
Heavy cream (amount not given)
4 pints cherry tomatoes
5 bunches scallions
1 packet basil
2 packets chives
1 lb brie cheese
1 lb cheddar cheese
1 lb mozzarella gated
1 lb onion sliced
2 cups gari (pickled ginger)
2 1/2 lbs short crust pastry (recipe follows)
FOR THE POLENTA:
5 lbs polenta
chicken stock
grated cheese
3 lbs butter
FOR THE GARNISH:
1 cup red pepper reduction
5 bottled pearl onions
200 sprigs watercress
5 lbs green peas

TO PREPARE THE PUMPKIN MIXTURE:
Roast pumpkin puree in the oven with rosemary.

Heat a pan with oil saute garlic and leeks add heavy cream and make a leek fondue and add the roasted pumpkin puree and cook season with salt pepper and spice with cinnamon powder.

Whip egg white and fold in the pumpkin mixture once it is cold. Arrange the fluffy mixture of the pumpkin on the bottom of the oval bowl.

TO PREPARE THE SQUASH AND YAM MIXTURE:
Roast yam with skin and deskin and cut in to dices. Cut Squash in dices.

Heat oil in pan saute onion and garlic; add the butternut squash and saute add heavy cream and cook the squash.

Add the yam cook, add half cut cherry tomatoes and sprinkle some cut scallions and flavor with basil, chives. Thicken the mixture by folding in brie, cheddar and grated mozzarella cheese.

Pickle the thinly sliced onion in gari juice (pickled ginger juice) and add them in the yam and butternut squash mixture. Adjust seasoning. Arrange in the oval bowl over the pumpkin mixture.

TO PREPARE THE PUFF:
Cut the pastry into size that can fit the oval bowl. Place the pastry sheet over the square bowl and tuck the edges. Eggs wash the pastry. Take another sheet and cut strips of 1cm each. Arrange these strips over the tucked sheet of the oval bowl to form a trellis impression, egg wash the puff and keep in the fridge. There should be 12 strips per portion, 6x6

Bake in the oven in batches serve hot as close to service.

TO PREPARE THE POLENTA:
Make the polenta with chicken stock, cheese, butter and parsley. Set on a sheet tray chill and then cut into triangles. Warm in the oven as required.

PRESENTATION AND GARNISH:
Place the baked square bowl on the topmost corner of the plate. Brush the red pepper reduction on the plate. Arrange triangles of polenta on the plate. Sprinkle with sauteed peas and pearl onion and garnish with watercress and parsley sprigs.

SHORT CRUST PASTRY FOR 100 PUMPKIN POT PIES

8 lb H&R flour
1 1/2 lb cake shortening
1 lb unsalted butter
2 oz salt
3 to 31/2 liters ice cold water

Sift flour, add in the shortening and butter. Mix at slow speed till the butter and shortening break down well. Add in the salt and mix. Add the water gradually till medium stiff dough is formed. Mix well at medium speed till smooth dough is formed.

Sheet out to 2 mm thickness. Place a few sheets in the refrigerator for lattice cut. Arrange all oval dishes on a work table and roll out the dough on the dishes. Press along the edges and cut to cover making sure the dough stays a little over the rim.

Apply egg wash and arrange thinly cut strips for the lattice (6x6 crisscrosses). Again apply egg wash.

Bake at 325 degrees F for 20-25 minutes till golden brown.

We look forward to welcoming you aboard again soon.

Cordially,

Carnival Cruise Lines