Hokkaido pumpkin is a vegetable from Japan. With an orange colour, after cooking it´s peel, it becomes tender and edible. Inside, it is soft and sweet.
It is a source of Beta-Carotene, Potassium, Fibers, Vitamin A and C, Zinc.
This recipe may be a great option for vegetarians and you only have to remove the chicken, replacing it with another vegetable (s) such as sweet potatoes, turnips or potatoes.
Ingredients:
Enough for 6 to 8 people
- 10 thin Chicken steaks (300g)
- 300g Aubergine
- 500g Hokkaido Pumpkin
- 2 Small Onions
- 6 Cloves of Garlic
- 5 tablespoons of olive oil
- Cayenne pepper, pepper, saffron and salt as desired
- 2 Cups of water
- Rosemary and chives as desired
Preparation:
Turn the oven on to 200 ° C (390º F)
Cut the vegetables with the mandolin (see recipe where I explain what this utensil is https://lifeandflavours.blogspot.pt/2017/09/crispy-apple-chips.html)with the exception of the garlic which is cut by hand.
Arrange all the vegetables in a stainless steel oven pan and season with the salt, cayenne pepper, pepper, saffron, rosemary and chives as desired.
Pour in the olive oil and water and mix well, inserting the pan in the oven at 200º C (390º F) and leaving to cook for about 30 minutes.
While the vegetables are cooking, cut the chicken steaks into strips (stroganoff type) and place them in the oven pan after the 30 min. of cooking, stirring equally well.
Cook in the oven for another 15 minutes.
Enjoy it!
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