Pumpkin Cream Stew (26 Sep)

Just wondering how many people got injured by preparing Halloween pumpkin lantern in this season.

Pumpkins got hard skin and they are tough to curve by a kitchen knife. 

By microwaving a pumpkin, the curving process becomes much easier.

 I made cream pumpkin stew with pork and cabbage. This is very seasonal and the warm yellow colour celebrates the arrival of autumn. 

Ingredients


  • 1/4 pumpkin 
  • 1 round onion
  • 100g pork belly
  • 4-5 cabbage leaves (or Chinese cabbage leaves)
  • 1 tablespoon of vegetable oil
  • 1 tablespoon of butter
  • 2 tablespoons of flour
  • 300cc milk
  • 3/2 teaspoon of salt
  • black pepper

 Directions

1. Put a pumpkin in a heat resist bowl. Cover it with a plate. Microwave it for 10-12 mins
 2. Cut cabbage into large bite sized, slice onion into 1.5 cm and slice pork as thin as possible
 3. Once the pumpkin got cool down, cut into quarter. Remove seeds and cores
 4. Wrap each piece of pumpkin with a cling film and put into a freezing bag to store in the freezer
5. Heat up a large deep pan over medium temperature. Add oil and butter and cook the pork pieces until they get half done. Add the rest of veggies and flour. Fry them until the white colour from flour disappears (about for 4-5 mins)
6. Add milk and allow ingredients gently boiled for 20 mins until they get tender
7. Season with salt and black pepper to serve. I added some sugar snaps in last minutes to cook before serving.

Mr. Husband really liked this dish and went for the second portion.
He expects me to repeat this soon once he knows about the pumpkin stock left in our freezer.

Time to prepare: 40 mins
Total cost: 3.1 pounds (60p for pumpkin, 1.5 for pork belly, 1 for the rest of veggies including salad)

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