BBQ VEGETABLES | FUNGI

BBQ Pumpkin Filled with Cheese, Beer and Sourdough

October 30, 2014

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What? It’s salad, I promise. I created this recipe for Big Green Egg UK. It’s an idea I nicked from the Americans, who are very serious about their pumpkins. I’ve given it a British touch though – booze. Beer is mixed with cream and poured into a hollowed out pumpkin along with chunks of sourdough and plenty of cheese. The result is like a pot of gooey fondue, in an edible smoked pumpkin bowl.

Click here to see the full recipe on Big Green Egg UK

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15 Comments

  • Reply Lizzie October 30, 2014 at 10:44 am

    HELEN YOU FITHY TART!

    (I love it. Even though I hate pumpkin. Can I haz Big Green Eggh?)

    • Reply Helen October 30, 2014 at 10:50 am

      Yeah I kind of hate pumpkin too so I ate the middle bit and left the others with the pump.

  • Reply Alicia (foodycat) October 30, 2014 at 11:19 am

    Damn you woman – I’m doing a pumpkin stuffed with booze and cheese for dinner tomorrow, and now if I blog about it I will look TOTALLY DERIVATIVE. However, mine’s French & posh.

    • Reply Helen October 30, 2014 at 11:20 am

      You can always count on me to create something that is the opposite of French and posh.

  • Reply Niamh October 30, 2014 at 11:55 am

    Oh Helen! This looks sublime. I am just roasting a whole pumpkin now a la 1970’s but you know what? I need to do it on the BBQ, clearly 🙂

    • Reply Helen October 30, 2014 at 11:57 am

      I like it much more when it’s smoked. I kind of weirdly went off pumpkin about a year ago – really strange!

  • Reply Catherine October 30, 2014 at 1:07 pm

    Americans don’t use that type of pumpkin for cooking, only for carving. I would try the same recipe with another type of squash, like acorn.

    • Reply Helen October 30, 2014 at 1:27 pm

      Hi Catherine, it the idea of cooking the pumpkin whole that I got from American websites.

  • Reply Nicola Miller October 30, 2014 at 2:15 pm

    I love pumpkin and I love cheese but I just cannot go with soggy bread.

    • Reply Helen October 30, 2014 at 3:12 pm

      You need to use a very good quality sturdy sourdough that is stale, then it will be moist and gooey, not soggy.

  • Reply Catherine October 30, 2014 at 7:30 pm

    There are carving pumpkins and pie pumpkins, and a pie pumpkin tastes a lot better than a carving one. Would never eat a carving pumpkin.

  • Reply Faye October 30, 2014 at 9:28 pm

    SUCH a good idea!!

  • Reply Liz Thomas October 31, 2014 at 3:09 am

    That sounds gorgeous!

    Have to have a go, we do have BBQ on the roof where we are staying at the moment, but the sourdough might be a problem, we’re in Macau, China. Will have to check out some of the hotels.

    Cheers!
    L

  • Reply Allie Keith (@alliekeith) December 8, 2014 at 2:11 pm

    Totally making this at Christmas!!!

    • Reply Helen December 8, 2014 at 5:46 pm

      Excellent! Let me know how you get on.

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