Wednesday, 10 October 2012

Stuffed Pumpkin - Hubby's Pre-birthday Dinner


Halloween recipe, Pumpkin recipe, Stuffed Pumpkin















It's hubby's birthday today. Happy Birthday Babe!!! Love you always <3 xxx

We decided to eat out on Saturday, but I thought I should at least make him something nice closer to the exact day to celebrate his birthday and made a stuffed pumpkin (well, two) for dinner. To be honest one was more than enough to share between the 4 of us, and the other one is now sitting in the fridge waiting to be eaten on another day.

We all loved the stuffing, but not so much the pumpkin as it wasn't starchy nor sweet enough. It wasn't doing much to the recipe to be honest, and I wish that we've bought Butternut Squash instead.


Halloween recipe, Pumpkin recipe, Stuffed Pumpkin

















For this recipe I tried out the above garlic, given to us by hubby's collegue. It's the adorable one clove per head garlic, which is about the size of 2 fat cloves or 4 small cloves. It's slightly milder than normal garlic, but tastier to eat, if you like to eat them.


The following recipe is for one stuffed pumpkin the size of a volleyball (sorry I didn't weigh it and I've thrown away the label..)


Halloween recipe, Pumpkin recipe, Stuffed Pumpkin















To prepare the pumpkin shell:

1. Set the oven to 150 degree Celcius and line a baking tray with foil (unless you don't mind cleaning up the sticky pumpkin juice afterwards)

2. Cut a lid off the top and discard any seeds and stringy bits.

3. Lightly coat the inside with olive oil, salt and pepper, place the lid back on and bake the pumpkin for about 45minutes to 1 hour, until the inside is soft (test with a fork)


Halloween recipe, Pumpkin recipe, Stuffed Pumpkin















For the stuffing:

250g             Lean Minced Beef (Lean! Always lean! Not so much about the quality or health but the grease that seeps out from normal minced beef is.. appalling)
1tsp                 Ground Paprika
1tsp                 Ground Basil
1tsp                 Tomato Puree        
                        Salt and Pepper

1/2 cup            Basmati Rice

1tsp                 Olive Oil (Unless you insist on using normal minced beef)
2 cloves           Garlic, smashed
1 medium         Carrot, diced
2 large             Chestnut Mushrooms, diced
1 large             Tomato, diced
1/2                   Beef Stock Cube
1 Tablespoon   Tomato Puree
2tsp                  Ground Basil
1tsp                  Sugar
                         Salt and Pepper to season
                         Grated Mozarrella Cheese

1. Marinate the minced beef with paprika, basil, tomato puree, salt and pepper.

2. Boil the Basmati Rice according to packet instructions. Once done, set aside

3. Heat pan, add the oil and garlic and fry until fragrant.

4. Brown the minced beef, stir in the carrots and cover for 3 minutes.

5. Stir in the mushrooms and tomato, add the beef stock cube and cover for another 2 minutes.

6. Add the cooked rice, tomato puree, basil, sugar and stir well. Season with salt and pepper, bearing in mind that you'll be eating it with the pumpkin flesh, so a bit more flavour is needed.


Halloween recipe, Pumpkin recipe, Stuffed Pumpkin















7. Once done, pack the pumpkin shell with the filling and top them with grated Mozzarella cheese. Cover the lid back up and cover the pumpkin with kitchen foil.


























8 About 45minutes before serving, preheat the oven to 150 degree Celcius. Bake the pumpkin for 25 minutes, then remove the foil and pumpkin lid and turn the oven on to the maximum. Bake for another 5 minutes. Serve with greens.