Fran Mazza's Stuffed Kumara
Fran's the force behind so many popular Auckland eateries, Winona Forever, Sugar, Major Tom, Rude Boy, Hello Friends & Allies to name a few, we're avid fans of her recipes and when looking for something to try when celebrating the harvest for Matariki we came upon this winner from her book Feed Me Feed Me, that we need to share with you all. Delicious with our traditional Kumara but equally moreish with potato, particularly agria for their light fluffy texture.
INGREDIENTS
3 Large or 6 small purple or orange kumara
200g cured chorizo, diced
250g creamy feta, diced
Approx 1cup Caramelised onion (to taste)
50g chopped Italian Parsley
30g chopped Thyme
200g grated cheddar
METHOD
Preheat oven 270C. Place kumara in the sink and with cold water running give them a good scrub to remove all dirt. Pat dry and place on a baking tray lined with baking paper. Drizzle a little oil on top and sprinkle with salt and pepper. Bake in the oven until soft right through to the middle; this takes about 20 minutes for small kumara or 40 minutes for large ones - check a few minutes before the end of the cooking time and give them a bit longer if needed.
Once the kumara are cooked, cut them in half lengthways and scoop the flesh out, reserving the skins for later. In a bowl, mix the kumara flesh, chorizo, feta, caramelised onion and herbs together well and season with salt and pepper. Place the mixture back into kumara casings and cover with grated cheddar. Place back in the oven and cook for 5minutes or until the cheese is melted and gooey.
- Tags: mains
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