Pumpkin Stew
Continuing on with the leftovers from the Meat-Stuffed Pumpkin recipe, I cobbled together this li'l number. I was skeptical (extremely so), but it turned out rather well. Rather filling, though (you'll probably end up with a freezer full of leftovers too). I seriously would never have considered adding cracked wheat to a stew, but I had to stay true to the original Hyrule recipe. I'm glad I did!
Like my last pumpkin-based recipe, if you follow my lead you will have leftovers that will slide very nicely into one of two upcoming pumpkin-y recipes: Pumpkin Soup (Skyward Sword, and other appearances) and from Breath of the Wild - Vegetable Risotto.
Goat Butter
Tabantha Wheat
Fresh Milk
Butter
Cracked (Bulgar) Wheat
Milk
1 Stock Cube
About 300mL of boiling water
Pork for ragout / stewing (cubed)
2 onions (chopped)
a tiny bit of ginger (very finely chopped)
dried thyme
black pepper
*leftover from the Meat-Stuffed Pumpkins recipe, or quite easily made from scratch. See note below on how to roast pumpkin slices (for this garnish and for future recipes), and simply allow the cooked pumpkin to cool enough to handle. Peel from the, uh, peel, and then puree in a food processor or mash with a fork (easy to do). Freeze any leftovers for future use.
Garnish: Pumpkin slices, roasted (brushed with oil/butter, in oven at 200 C for about an hour, loosely covered with foil. Note: If you use a whole pumpkin (as I did), you will be able to use the rest of it (the majority!) to make Vegetable Risotto (BotW) and/or Pumpkin Soup (Skyward Sword) with later!
Add in the meat, grind in some pepper, raise the heat to medium-high and stir frequently until the meat is browned.
Dump in the (thawed) pumpkin puree (about half a litre / a couple of cups worth), add a stock cube, add the cracked wheat (about 1/2 cup or 150mL worth? See image!), the milk (about a cup / 250mL) and the hot or boiling water and stir. Add enough water to tip it over the edge from 'stew' into 'soup' - the wheat will absorb a significant portion of the water as it cooks.
Keep heat high and once it is boiling, stir very well (make sure wheat isn't sticking and burning to the bottom of the pot), and cover with a lid. Reduce heat to low. Stir occasionally, and stir in a couple of generous pinches of dried thyme.
Cook for at least 60 minutes (note: see your meat package for approximate cooking time - it could vary wildly from this!), and remove a chunk of meat carefully and cut in half to check if it's cooked. Taste (carefully! Super hot!) and season as needed (I didn't need any additional salt).
Chop up a crescent of cooked pumpkin into one or two pieces to use as a garnish, and sprinkle over a few more dried thyme leaves for authenticity if you like. Enjoy (but carefully - stays piping hot for a surprisingly long time!).
That's it! We found it surprisingly tasty! Which is a good thing, too, because I think I have at least 3 more servings left in the pot! :)
Like my last pumpkin-based recipe, if you follow my lead you will have leftovers that will slide very nicely into one of two upcoming pumpkin-y recipes: Pumpkin Soup (Skyward Sword, and other appearances) and from Breath of the Wild - Vegetable Risotto.
Pumpkin Stew
Ingredients (in game):
Fortified PumpkinGoat Butter
Tabantha Wheat
Fresh Milk
Ingredients (in reality):
Pumpkin puree*Butter
Cracked (Bulgar) Wheat
Milk
1 Stock Cube
About 300mL of boiling water
Pork for ragout / stewing (cubed)
2 onions (chopped)
a tiny bit of ginger (very finely chopped)
dried thyme
black pepper
*leftover from the Meat-Stuffed Pumpkins recipe, or quite easily made from scratch. See note below on how to roast pumpkin slices (for this garnish and for future recipes), and simply allow the cooked pumpkin to cool enough to handle. Peel from the, uh, peel, and then puree in a food processor or mash with a fork (easy to do). Freeze any leftovers for future use.
Garnish: Pumpkin slices, roasted (brushed with oil/butter, in oven at 200 C for about an hour, loosely covered with foil. Note: If you use a whole pumpkin (as I did), you will be able to use the rest of it (the majority!) to make Vegetable Risotto (BotW) and/or Pumpkin Soup (Skyward Sword) with later!
 |
| (I added foil loosely over the top when I noticed the tips beginning to burn) |
Directions:
Chop up the onions (coarse) and the tiny piece of ginger (as fine as you can manage - even finer than I did would be best!) and put them into a great big pot on medium heat with a 'knob' of butter (about 1.5 Tbsp - see image!).
Add in the meat, grind in some pepper, raise the heat to medium-high and stir frequently until the meat is browned.
Dump in the (thawed) pumpkin puree (about half a litre / a couple of cups worth), add a stock cube, add the cracked wheat (about 1/2 cup or 150mL worth? See image!), the milk (about a cup / 250mL) and the hot or boiling water and stir. Add enough water to tip it over the edge from 'stew' into 'soup' - the wheat will absorb a significant portion of the water as it cooks.
Keep heat high and once it is boiling, stir very well (make sure wheat isn't sticking and burning to the bottom of the pot), and cover with a lid. Reduce heat to low. Stir occasionally, and stir in a couple of generous pinches of dried thyme.
 |
| Watch out! It splatters hot pumpkin stew at you! :S |
Cook for at least 60 minutes (note: see your meat package for approximate cooking time - it could vary wildly from this!), and remove a chunk of meat carefully and cut in half to check if it's cooked. Taste (carefully! Super hot!) and season as needed (I didn't need any additional salt).
Chop up a crescent of cooked pumpkin into one or two pieces to use as a garnish, and sprinkle over a few more dried thyme leaves for authenticity if you like. Enjoy (but carefully - stays piping hot for a surprisingly long time!).
That's it! We found it surprisingly tasty! Which is a good thing, too, because I think I have at least 3 more servings left in the pot! :)
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