Post by varana on Oct 14, 2006 9:03:12 GMT -5
Here is how to cook my favourite Halloween meal, please add your own ideas. Maybe we end up with a multi course meal here?
Ingrediants:
1 medium orange pumpkin
2 packets of frozen spinnache
2 large onions
1 big carrot
1 deciliter breadcrums
(1 deciliter water)
2-3 ripe red chilis
3 cloves of garlic
200 grams of grated cheese
1 ts salt
1 ts coarse black pepper
2 ts ground tumeric
2 ts ground cinnamon
1-2 ts ground corriander powder
1 whole crushed nutmeg
1-2 ts dried oregano
1-2 ts dried basil
1 ts dried thyme
0.5 ts cloves
Cut the top off the pumpkin, but make sure you keep the "lid". Remove all the gunky bits inside, so you are left with a hollowed out pumpkin.
Finely chop the onions, and give them a very quick fry in oil or butter, to make that start to soften (Do NOT cook them all mushy)
Give the spinnache a quick dip in boiling water, and squeeze out the liquid.
Grate the ocarrot and garlic.
Finly chop the chilis. Remove the pips if you don't like your food too spicy.
Now mix onion, spinnache, carrot, garlic, spices, breadcrums and cheese into a uniform mass. The result should be loose and sticky, If it feels dry add some water, but don't let this mix become runny.
Stuff the hollow pumpkin with this mix and put the "lid" back on.
Preheat the oven to 200 degrees celcius. place the pumpkin on a baking tray, lower the heat to 175 degrees, and bake for about 2 hours.
Serve the entire pumpkin on a tray (makes a fun centerpiece) and let people carve up the pumpkin and help themselves to stuffing as they please.
Serve with crusty bread and garlic butter, and a green salad. YUM!
PS, if you are not a vegetarian, spread crispy cubes of bacon on top. AFTER the pumpkin comes out of the oven, or they turn soggy and chewy.
Ingrediants:
1 medium orange pumpkin
2 packets of frozen spinnache
2 large onions
1 big carrot
1 deciliter breadcrums
(1 deciliter water)
2-3 ripe red chilis
3 cloves of garlic
200 grams of grated cheese
1 ts salt
1 ts coarse black pepper
2 ts ground tumeric
2 ts ground cinnamon
1-2 ts ground corriander powder
1 whole crushed nutmeg
1-2 ts dried oregano
1-2 ts dried basil
1 ts dried thyme
0.5 ts cloves
Cut the top off the pumpkin, but make sure you keep the "lid". Remove all the gunky bits inside, so you are left with a hollowed out pumpkin.
Finely chop the onions, and give them a very quick fry in oil or butter, to make that start to soften (Do NOT cook them all mushy)
Give the spinnache a quick dip in boiling water, and squeeze out the liquid.
Grate the ocarrot and garlic.
Finly chop the chilis. Remove the pips if you don't like your food too spicy.
Now mix onion, spinnache, carrot, garlic, spices, breadcrums and cheese into a uniform mass. The result should be loose and sticky, If it feels dry add some water, but don't let this mix become runny.
Stuff the hollow pumpkin with this mix and put the "lid" back on.
Preheat the oven to 200 degrees celcius. place the pumpkin on a baking tray, lower the heat to 175 degrees, and bake for about 2 hours.
Serve the entire pumpkin on a tray (makes a fun centerpiece) and let people carve up the pumpkin and help themselves to stuffing as they please.
Serve with crusty bread and garlic butter, and a green salad. YUM!
PS, if you are not a vegetarian, spread crispy cubes of bacon on top. AFTER the pumpkin comes out of the oven, or they turn soggy and chewy.