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Hokkaido – braising pan

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Ingredients for 6 servings:

  • 1 pumpkin(s) (Hokkaido)
  • 1 kg minced meat, mixed
  • 1 small onion(s), diced
  • 1 cup crème fraîche (fresh herbs)
  • 1 bottle of RAMA Cremefine for cooking
  • 1 pack of feta cheese (sheep’s cheese)
  • oil
  • Wine, white or tart apple cider (with alcohol, fruity but not sweet)
  • salt and pepper
  • possibly herbs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the onion in a little oil until translucent, then fry the minced meat until crumbly. Wash the Hokkaido pumpkin thoroughly, halve, deseed, and dice it, then add it to the minced meat in the pan. Briefly fry, deglaze with wine or must, and simmer until soft. Add the Cremefine and Creme Frischli, season with salt and pepper, crumble the feta cheese, and sprinkle with a few herbs, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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