Vomiting Stuffed Pumpkin
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 45 minutes
Degree of difficulty: Medium (mainly carving which you will need a sharp knife for)
For black rice stuffing
- 1/2 pumpkin, cut into small pieces
- 3 tablespoons oil
- 3 cups uncooked black rice (not glutinous)
- 1 teaspoon salt
- 12 dried shiitake mushrooms, rehydrated in hot water for 30 minutes
- Oil for frying
- 3 onions
- 6 cloves garlic, peeled and finely chopped
- 300g Persian feta cheese and oil, crumbled
Step 1 - Preheat oven to 200C/400F. When ready, drizzle the pumpkin pieces with oil and roast for 25 minutes or until pumpkin is cooked through. Meanwhile put 4 cups of water onto the boil. Rinse the rice and then add salt and the 4 cups of boiling water. Allow to come to the boil and then knock back the temperature to a simmer. Cook for 35 minutes and do not remove the lid while cooking. Drain the rice and set aside.
Step 2 - While the rice is cooking, remove the stalk and slice the rehydrated shiitake mushrooms very thinly. Heat a saucepan and add oil and fry the onions until translucent. Add the garlic and fry until soft but be careful not to burn it. Add the rice and fry and add the mushrooms and feta cheese and mix to combine. Add the pumpkin to the mix and season to taste. You can serve this warm or cold.
Inauthentic but absolutely delicious Guacamole
- 3 avocadoes, ripe
- 1 small red onion, peeled and finely diced
- 1 small tomato, diced
- 1 tablespoon Thai sweet chilli sauce (the inauthentic bit)
- 2 teaspoons lime juice
Step 1 - Mash all ingredients together with a fork in a bowl. Cover until serving.
You will also need:
- 1 large pumpkin
- A sharp paring knife
- A sharpie or permanent marker
Cut out hole in the top of the pumpkin large enough to fit a bowl in snugly. Then cut a hole down the bottom where the mouth would be. Draw eyes and eyebrows with a Sharpie and place the bowl of guacamole underneath along with some corn chips.