John Myers
New Zealand – Roasted Kumara Pumpkin Special
The perfect new zealand – roasted kumara pumpkin special recipe with a picture and simple step-by-step instructions.
- 0,5 Pumpkin (Pumkin) fresh (Hokaido)
- 1 Sweet potato
- 4 Potato
- 1 Fresh broccoli
- 1 Onion
- 1 toe Garlic
- Oil
- Salt and pepper
- 1 tablespoon Pumpkin seeds
- 1 tablespoon Sunflower seeds
- 1 Lemon
- 4 Chops (pork) / can also be left out for vegi
- First of all – the recipe can be prepared in different ways – there is no right or wrong. Try it out and adapt it to your own taste – the main thing is that it tastes good. 😉 This version here, I got to know originally on my trip through New Zealand and refined it into my own recipe over time.
- The Pumpkin: As far as the pumpkin is concerned, you can actually use any edible pumpkin. In New Zealand I always used a green one – I suspect it was a “Crown Prince” but I’m not sure. 🙂 Here in Germany I’ve always taken a little Hokkaido (but this year I pulled Crown Prince seeds and planted them in my garden – I’m looking forward to autumn!).
- The vegetables – preparation: Wash the vegetables (pumpkin, kumara, potatoes and broccoli) well. Halve the pumpkin, hollow it out (remove the soft inner parts and the seeds) and cut into larger cubes / pieces. Peel the kumara and potatoes (if you like, you can leave the skin on for all three) and cut into large pieces. (Pumpkin, kumara and potatoes can be put together in a bowl until further processing.) Now cut the broccoli into individual florets, chop the onions and finely chop the garlic.
- The meat: (If you choose a vegetarian option – you can simply ignore this section.;) The pork chops (lamb certainly goes well with this New Zealand dish – but since I don’t like lamb myself, I have no experience here) Wash briefly under cold water, pat dry and turn in flour. (Shake off lightly after turning so that too much flour doesn’t get stuck.) Timeing now plays a role. You can roast the chops in the oven with the vegetables (version 01) or serve crispy straight from the pan (version 02). – Version 01: Fry the chops in hot oil in a pan until crispy, season with a little salt and pepper and then place in a large ovenproof dish. (The meat is then cooked in the oven together with the vegetables.) – Version 02: Only at the very end (after step 6) sear the chops in hot oil in a pan (the meat should be thorough and golden on the outside – be brown and crispy), add a little salt and pepper and serve hot with the vegetables from the oven.
- Roasting the vegetables: First, preheat the oven to 180-200 ° (fan-assisted or top-bottom heat). – Melt the onions and garlic in a little oil (either in the remaining frying fat of the cutlets or in approx. 3-6 tablespoons of fresh oil) and add the pumpkin, kumara and potato pieces to the hot oil (depending on the stove, with fry at relatively high heat). Fry the whole thing for a few minutes on all sides and add the broccoli. The vegetables should be golden-brown crispy on the outside, but still firm (undercooked) on the inside. Season to taste with salt and pepper.
- Off to the oven: Put the vegetables (with the meat) in a fire-proof oven dish – add a little more oil if necessary – and slide into the preheated oven on the middle shelf. Bake the whole thing for about 5-10 minutes so that the vegetables are cooked nicely.
- Now distribute the sunflower and pumpkin seeds over the vegetables. (A little tip: If you like it really crispy, you can briefly roast the kernels in the pan beforehand.) Bake again for another 5 minutes – the oven grill can also be set here – just be careful, the kernels turn black quickly. 😉
- When everything is sizzling and crispy, it’s time to serve. Ideally with lemon wedges to drizzle the juice over meat and vegetables. – Enjoy !! 🙂
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