It’s All About The Pumpkin…. Roasted Whole, Stuffed To The Gunnels & A Herby Crust…. Epic Bonfire Party Feast.
October 22, 2014
Rustling leaves, damp chilly mornings and a roaring fire, the celebration of Mr Guy Fawkes, witches on broomsticks and Pumpkins......We love this time of year and one of our favourites...... the harvest of our our little pumpkin patch. Loving soups, roasting, puree, sweet treats the list is epic for the amazing pumpkin. Epic sharing dish for bonfire night.
- Prep: 30 mins
- Cook: 1 hr 30 mins
- Yields: 6 Generous
Give the pumpkin a wash under cold water, carefully cut the top off to make a lid, place to one side, remove all the seeds, wash them as it's great to roast these little beauties separately in a little seasoned oil, they make a delicious treat. Gently remove the pumpkin flesh, leaving the hollow pumpkin ready to stuff.
In a large pan over a moderate heat, splash in some olive oil, add the sliced onions and sauté for 10 mins, until just starting to colour. Push to one side add the mince, chorizo, smokey paprika and garlic, breaking it up and browning as you go, about 5 minutes. Combine together with a dash or two of beef stock, add the halved potatoes and any other goodies from your vegetable draw. Simmer away for about 10 mins. Finally add your beautiful pumpkin flesh. Taste for seasoning and continue to cook until the potatoes are soft.
Heat your oven to 180c, place the pumpkin and lid on a tray with a scattering of rock salt, and stuff the meaty mixture inside, top with a handful of seasoned breadcrumbs and a scattering of grated fresh parmesan, a twist of black pepper, drizzle with olive oil and roast for 1 hour in the oven. The pumpkin will be golden and charred, bubbling like a witches cauldron, place the lid back on top and serve straight to your table, party or feast. Its incredibly tasty and a real stunner to serve..... Enjoy.