Please Pass the Recipe

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NUGGETS OF GOLD

Golden nuggets stuffed 2Baked pumpkin is my all time favourite vegetable. In Melbourne, the growers at the Farmers Markets currently have seasonal pumpkins and their close relation squash in a plethora of shapes, sizes and colours. The availability of the tiny single serve “Golden Nugget” pumpkins is limited to a few short weeks in autumn and this is my favourite way to serve them for a satisfying and economical meal.

STUFFED GOLDEN NUGGET PUMPKINS

2 Golden Nugget pumpkins

1 tablespoon of olive oil

½ red onion

1 small stick celery

1 small carrot

2 cloves of garlic

3 cm fresh root ginger

250g lean minced lamb

2 teaspoons cinnamon

½ teaspoon ground cloves

½ teaspoon ground allspice

2 tomatoes chopped

1 cup stock

Heaped tablespoon short grained rice

1 tablespoon currants

1 tablespoon pine nuts

Juice of 1 lemon

Salt and pepper to taste

¼ cup chopped coriander

METHOD

1. Preheat the oven to 160C

2. Wash the pumpkins then cut the tops off low enough to allow you to scoop out the seeds. Spray the pumpkin with olive oil and bake 30 -40 minutes or until tender.

3. Finely dice the onion, carrot, and celery, then grate the garlic and ginger. Saute the vegetables in olive oil until translucent.

4. Increase the heatadd the lamb and brown well.

5. Add the spices, tomatoes and stock.

6. Bring to the boil then add the rice and currants. Simmer uncovered until the rice is cooked and the liquid absorbed. Add a little more water or stock if necessary.

7. Add the pine nuts, lemon juice and salt and pepper to taste.

8. Spoon the stuffing into the pumpkin cavities and return to the oven for 20 minutes to reheat.

9. Serve topped with chopped coriander .

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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This entry was posted on March 17, 2013 by in Food, Gluten Free, Lamb, Main Meals and tagged , , .
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