John Myers
Spicy Stuffed Hokaido / Gratin
The perfect spicy stuffed hokaido / gratin recipe with a picture and simple step-by-step instructions.
- 400 g Minced beef from the young bull
- 300 g Chopped onion
- 150 g Chopped garlic
- 100 g Chopped capers
- 200 g Red peppers
- 1 Teaspoon (level) Chili Sauce (Sambal Oelek)
- 1 teaspoon Curry powder
- 1 Tablespoon (level) Vegeta spice
- 1 Teaspoon (level) Mustard medium hot
- 1 Teaspoon (level) Tomato paste concentrated three times
- 200 g Grated cheese reduced fat
- 100 Milliliters Water
- 2000 g Hakkaido pumpkin
- Put 1 tablespoon of oil in a saucepan or a higher frying pan and sauté the onion, garlic and ham with paprika for about 2-3 minutes. Add the minced meat and water and fry for about 20 minutes, stirring occasionally. Then the water has evaporated. Add the rest of the ingredients except grated cheese and Hokaido and add another 10 minutes. Steaming. Halve the Hokaido and remove the seeds. Fill the Hokaido with the minced meat mixture and bake at 200 ° C in a preheated oven for about 20 to 30 minutes until a brownish crust forms. Take it out of the oven and sprinkle grated gratin cheese over it. Put it back in the hot oven and wait about 10 minutes. Open can stay out of it. It’s hot enough to bake. You can serve it with sour cream. Tastes very good warm and cold.
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