Directions: |
Directions:Brown mince, garlic and onion in a heavy based pan. Add all the vegetables and water and simmer for 30 mins.
While this is simmering, cut the top out of the pumpkin- being careful to not damage it as it will go back on top and work as a lid. Scoop out all the seeds, and most of the pumpkin flesh, leaving approx an inch of pumpkin against the skin throughout. Place a large piece of foil on a baking tray and put the pumpkin in the centre.
Now go back to the mince and add Gravox powder in a little water to thicken-make sure the mince mixture is quite thick and not too runny. Add the meat mixture into the inside of the pumpkin, leaving room at the top to put the lid back on.
Once you have added the lid, wrap the pumpkin in the foil completely, and cook in the oven for 40 mins @ 180º.
You can check with a metal skewer, as this will go straight through the foil and pumpkin without having to unwrap it. Leave longer if needed-checking after another 5 mins.
Remove from the oven and place on the table ready to serve. Serve with crusty bread rolls-straight from the oven.. |
Personal
Notes: |
Personal
Notes: This is a great dish for cold winter nights. Served straight from the pumpkin, it's presentation looks great. As you scoop it out onto the plates, not only do you get the meat mixture, you get cooked pumpkin as well. You can keep the pumpkin flesh you have scooped out and make some pumpkin soup-so you don't waste any.
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