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PUMPKIN / SQUASH /
MARROW / KUMIKUMI
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Pumpkin Mash
With 2 x tbsp of butter, sauté 1 x chopped
onion 2
x garlic cloves then add 1 x tsp of chicken stock powder and
1-2 x tsp brown sugar..
Boil and mash some pumpkin and add the onion
mix and some fresh ground black pepper, stirring well in.
Put into a
pyrex dish and sprinkle with grated cheese and a little paprika .
Bake until golden.
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Sweet Pumpkin Pie
Preheat the
oven to 165°C
You MUST
"steam" your pumpkin and then mash to a pulp. Blind bake short crust
pastry in a round pie dish
In a bowl beat two eggs and 1/4 cup of brown sugar.
Add a 1/2 tsp of allspice 1/2 tsp of cinnamon 1/4 tsp of
ground ginger 1/4 tsp of ground cloves 2 tbsp of orange juice
zest of the orange.
Mix all together with the pumpkin pulp Pour
into cooked pastry base, spread out and place in pre heated oven for
approx 40 mins.
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Savoury Stuffed
Marrow / Courgette
1 medium-sized vegetable marrow 1 tbsp oil 1
onion chopped 340gm minced beef 5 tsp flour 150ml beef
stock 2 skinned and chopped tomatoes
salt and pepper 1 tsp vinegar 50gm each of fresh
breadcrumbs and grated cheese.
Method:
Trim off the ends of the marrow, halve it lengthways and scoop out any
seeds. If the marrow is too long for your largest saucepan, halve each
section across the middle.
Put the marrow halves into boiling salted water and cook them for
about 15 minutes until just tender. Drain carefully and as thoroughly as
possible.
Meanwhile heat the oil in a saucepan and fry the onion until it is
beginning to brown. Add the minced beef and stir it over the heat until
it is browned. Mix in the flour.
Add stock, tomatoes, seasoning and vinegar. Simmer on a very low
heat for about 30 minutes, stirring occasionally – it should be a very
thick mixture..
Place the marrow halves in a baking dish. Fill the marrow hollows
with the mince filling. Mix the breadcrumbs and cheese together
and sprinkle on top.
Pour a little water around the marrow halves, then cover the dish loosely
with foil. Bake at 190°C for 20-30 minutes until heated through
Remove the foil for the last few minutes to allow the breadcrumb/cheese
topping to brown.
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Kumi Kumi Bake
Preheat the oven to 200°C
Also for Large Courgettes ~ Marrow
Ingredients:
2 tbsp
vegetable oil 1 medium onion 300g minced
beef 1 KumiKumi 1/2 teaspoon
mixed herbs breadcrumbs 100ml beef stock
or one oxo cube
1 tbsp tomato paste black pepper
dash fish sauce
Method:
Heat the oil in a saucepan.
Chop the onion finely, and cook gently for about 5 minutes until
softened. Add the mince and fry for another five minutes. Drain.
Add the stock,
tomato paste, herbs, some freshly ground black pepper and the fish
sauce, and cook until the liquid has reduced by half.
Meanwhile, wash and cut the Kumikumi in half lengthways and scoop out the
seeds. Prick the inside flesh thoroughly with a fork.
Once the mince is browned all over, put half the mince and
onion into each half , pouring in any juices left in the pan.
Sprinkle
a little breadcrumbs over the mince if desired.
Wrap each half in foil and bake in a baking dish for
about one hour.
Push back the foil to expose the tops, and cook
for a further ten minutes to brown the breadcrumbs.
Serve with any
juices from the dish poured back over the top.
Variations:
You can also use minced lamb or pork instead of the beef.
If you do not have fish sauce, add salt to taste.
For a tastier topping, try mixing grated parmesan cheese and mixed
herbs, salt and pepper into the breadcrumbs. |
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Back to Vegetables
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