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RECIPE: Miguel Maetre’s Pumpketta


Miguel Maestre is so proud of this recipe he’s trademarked it. This pumpkin-y take of porchetta is popular with vegetarians and carnivores alike. 

 

But Maestre DOES warn that this is part recipe, part DIY project as the recipe calls for a PVC pipe and a hammer.

 

Image supplied by Good Food & Wine Show

 

INGREDIENTS

1small butternut pumpkin (1.2kg)

1 egg

1 small red onion, finely chopped

1 garlic clove, crushed

1 small handful parsley leaves, chopped, plus extra to serve

¼ cup macadamia nuts, coarsely chopped

50g Persian-style soft fetta cheese, crumbled

1 cup cooked brown jasmine rice

1 tbs olive oil, plus extra to drizzle

1 kg rock salt

Serve with hummus, fresh pesto or baba ganoush

 

METHOD

  1. To hollow out the pumpkin. Preheat oven to 180C fan-forced. Place the pumpkin on a chopping board standing up (you may need to trim the base slightly so it sits straight).Using a piece of clean hollow pipe PVC pipe about 4cm diameter 25cm long), and a hammer, hit the pipe through the centre of the pumpkin to core out pumpkin. Remove pipe and centre piece of pumpkin using the end of a wooden spoon. 
  2. For the filling. Grate the centre piece of pumpkin. Crack the egg into a medium bowl and whisk with a fork. Add the grated pumpkin, onion, garlic, parsley, macadamias, fetta, rice and 1 tbs olive oil. Season with salt and pepper. Mix to combine. 
  3. Fill the cavity. Spoon the mixture into the cavity of pumpkin and pack tightly using the end of a wooden spoon until filled. Spoon remaining filling into a piece of greased aluminium foil and roll up to enclose. 
  4. Roast pumpkin. Pour the rock salt into a small roasting pan. Rub the skin of the pumpkin with a little oil and salt. Put the pumpkin and the roll of filling onto rock salt and roast for 40 mins, turn over and roast for a further 30-40 mins or until just tender (depending on size of pumpkin), you don’t want it to over-cook and become too soft to carve. 
  5. Serve it up. Stand in pan for 10 mins. Transfer to a board and carve into slices. Serve with hummus.

 

Miguel Maestre will be demonstrating this recipe live at the 2021 Good Food & Wine Show, kicking off in Sydney from Friday, June 25 to Sunday, June 27, followed by Perth, Brisbane and Melbourne in the coming months.

 
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Published: 21 June 2021

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