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Recipe Card
Spiced Stuffed Pumpkin
A stunning, veggie-friendly supper which is perfect for this month's festivities!
Great for sustaining the little monsters before trick or treating.
Serves 4 - 6 people.
Ingredients
Available from British Corner Shop
- 10g of Merchant Gourmet Mixed Mushrooms, soaked in 150ml of boiling water for an hour
- 1 tin of Foresight Pease Pudding
- 1 small tin of Princes Sliced Mushrooms
- 1/2 a tin of Eazy Fried Onions
- 1 Oxo Vegetable Stock Cube
- 125g of Tilda Steamed Brown Basmati Rice
- 1 teaspoon of Schwartz Flat Leaf Parsley
- 1/2 a teaspoon of Schwartz Ground Cinnamon
- 1/2 a teaspoon of Schwartz Tropical Mixed Peppercorns - crushed
- A 75g sachet of Granose Meat Free Chicken Style Roast Mix
- 1 tablespoon of Bertolli Extra Virgin Olive Oil
To be Sourced Locally
- 1 medium Pumpkin
- 1 fresh clove of Garlic - chopped
- Salt and Pepper for seasoning
Method
Heat the oven to 160°C.
Cut the top off the pumpkin, scoop out the seeds, season the pumpkin case with salt, pepper and olive oil and set aside.
Follow the instructions to rehydrate the chicken style roast mix.
Then add the onion, pease pudding, rice, peppercorns, cinnamon and garlic, followed by the parsley and the mushrooms (save the liquer), combining well - taste and adjust seasoning as necessary.
Mix the stock cube with the mushroom liquer and add to the mix.
Fill the pumpkin and replace the lid, wrap loosely in silver foil and bake for 2 - 3 hours (depending on pumpkin size) until the pumpkin flesh can easily be pierced with a skewer.
Recipe Date: 17th October 2011.