Delicious Sundays: Stuff a Munchkin (with Chorizo, Cream & Kale)
I know two things about munchkins. One is that they were the tiny people in the Wizard of Oz that I loved so very much when I watched that film over and over again as a child.
The other is that it is a cynical marketing name for a tiny pumpkin in the supermarkets right now.
I have been sucked in. I love them, both the name and the tiny gorgeous orange pumpkins. Parcels of sweetness that partner so well with savoury and spice. So pretty too. I like to stuff and roast them, many different ways, one simple way I will share with you right now.
The beauty of roasting a pumpkin with things in – both large and very small – is that they are, well, self saucing. As they roast, the firm pumpkin wall softens and becomes part of the stuffing, making a gorgeous pumpkin stew or soup, with very little effort at all.
Kale and chorizo are the very best of friends. Two gruff culinary partners, one boasts of the earth and the other of meaty spice. They love the more sweet delicate pumpkin too.
With some garlic, cream and approximately 45 minutes in the oven, you are left with a lovely little munchkin, that is bright and cheerful, and really delicious too.
Simple! Perfect for Halloween too.
RECIPE: Munchkin Stuffed with Chorizo, Cream & Kale
Per munchkin (avoid the very tiny ones, I always get the larger munchkins so that I can put more filling in)
Filling: 1 tbsp chopped kale; 1 tbsp chopped chorizo; half a clove of garlic, peeled & finely chopped; enough cream to fill to the top once the rest of the filling is in (probably a couple of tbsp)
Preheat the oven to 180 deg C.
Cut the top off your munchkin, taking care to cut as straight as possible as you will be roasting this part too.
Carefully scoop out the seeds using a teaspoon.
When all seeds are removed add the garlic, then the chorizo and kale, finishing with the cream.
Put the munchkin lid back on and roast for approx 45 minutes until the munchkin flesh is just soft.
Gently scoop the flesh from the edges, without tearing the wall and mix with the filling.
Serve hot. I like to serve a little extra chorizo and kale on the side.