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Baked pumpkin and stew

Baked pumpkin and stew, Prescriptions, Any category, Any kitchen, Main dishes, American cuisine

Ingredients portion 10

Pumpkin 1 piece

Beef 2kg

Potatoes 300 g

Onions 1 piece

Carrots 3 pieces

Celery stalk 2 pieces

Tomatoes 3 pieces

Garlic 2 cloves

Red pepper 1 piece

Salt to taste

Ground black pepper to taste

Cooking instructions 3 hours 15 minutes

1 Take one whole pumpkin (10-12kg) and, after carefully cutting off the top, remove the guts (seeds and fibres). Do not discard the cap.

2 Dice the potatoes, celery and carrots, dice the tomatoes and peppers and ring the onion. Finely chop the garlic.

3 Cut the beef into medium-sized cubes and stew with the vegetables and spices for about 1 hour.

4 Put the stewed meat and vegetables into the gourd, stripped of its guts, and cover with the cap.

5 Brush the outside of the pumpkin with vegetable oil and bake in the oven at 175 degrees for 2 hours.

Skimmed cottage cheese chocolate mousse

6 Place the cooked pumpkin on a large dish before serving.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .