Vegetarian Christmas dish, published in the Chef’s Handyman food blog: Filled pumpkin!
Chef’s Handyman Filled Pumpkin
Filled pumpkin, a great dish, not only for vegetarian lovers! A light Eastern and Asian breeze will delight the tongue and the senses. The yoghurt with the peppermint leaves will give a cool touch and the chili will deliver the hot stuff. Over all, a vegetarian dish to die for.
Vegetarian dish, published in the Chef’s Handyman food blog: Filled pumpkin
Cut the pumpkin in two pieces. Take the seeds out. Apply olive oil on the skin. Sprinkle with spices.
To make filling, place 250 g or 8 oz. of couscous into a pan. Add 1-2 cups of hot water. Allow the couscous to swell. Add 2 tbsp. of butter, 1 tbsp. of olive oil, lemon rind, 3 tbsp. of ras el hanout, cinnamon, 2 dashes of salt, 3 dashes of black pepper, 1 tsp. of chili flakes, chopped herbs, dried fruits, nuts and vegetables. Fill the mixture into the pumpkin. Bake in oven at 220°C or 425°F for 20-35 minutes or cooked through, it depends on the size of the pumpkin. Apply each 5-10 minutes vegetable stock on top of the filling.
Combine the yoghurt with the chopped peppermint. Decorate the plate with pomegranate seeds.
Shopping list for 4 serves:
Couscous: 250 g or 8 oz.
Vegetables: 1 carrot, 1 bell pepper, 4 small pumpkins or one about 800 g or 26 oz.
Nuts and dried fruits: 6 tbsp. pistachio, 6 tbsp. cashews, 100 g or 3.5 oz. dates, 100 g or 3.5 oz. dried apricots
Fruits: 1 lemon, 1 pomegranate
Dairy Products: 1 cup yoghurt
Herbs: Peppermint, parsley, chives
Salad: Rocket salad for decoration
Vegetable stock: 2 dl or 1 cup
Oil, Butter: Olive oil, 6 tbsp. butter
Spices: Chili-flakes, salt, black pepper, ras el hanout, cinnamon
Have a great weekend, yours Chef’s Handyman team!
Outlook of the next post published in the Chef’s Handyman food blog: Red snapper with mashed pumpkin.
