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| Pumpkin Stew |
Hello Readers! In the spirit of Halloween, I decided to make pumpkin stew. Now Pumpkin is not something I get excited about however,
after preparing this dish my whole stance has changed. I experienced one of
those “don’t knock it until you try it moments”. As with all my dishes, this is dish
is simple to prepare and perfect as a main course for lunch or dinner.
I used pork to compliment the sweet flavour of the
pumpkin however; any meat of your liking can be used as a substitute. The vibrant colours of this dish not only makes it pretty but its tastes exceptionally divine as well. I hope you enjoy reading and hopefully
try out the recipe.
Aprons on!!!
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| Ingredients |
Ingredients
- Pumpkin ( quarter kg)
- 4 strips of pork belly
- 3 medium sized onions
- 2 Red bell peppers
- 2 scotch peppers
- Spring onions
- 2 large carrots
- Seasoning
- 350ml olive oil
- Tomato purée
Serving for four
Cooking Instructions
1. Wash, dice and season pork.
2. Peel and chop pumpkin and carrots
into chunky cubes. Bring to boil for 5 minutes and let it cool in cold water to let
the cooking stop.
3. Chop onions, bell peppers and spring onions.
4. Blend one onion with 2 scotch
peppers
5. Pour oil into hot sauce pan and
heat to cooking temperature.
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| Chopped Chunky Carrots and Pumpkin |
1. Once oil is heated, add in pork chopped onions, peppers, spring onions and let it fry for 5 minutes.
2. Add bits of blended pepper and onions into the stew whilst the above is
cooking.
3. Add seasoning and salt for
flavour and tea spoon full of tomato purée to give the stew colour.
4. Add boiled pumpkin and carrots to
the pot with fried stew. Mix the pot and turn the heat low.
5. Leave stew to cook for a further
5 minutes or until all the water from the stew has evaporated.
Voilà!
Dish is done!
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| Pumpkin Stew |
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