Recipe detail

Minced meat Stuffed bishop's hat

16. 11. 2020

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Minced meat

Cuisine: German

Program steps

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1
Combination
20 %
probe icon Termination by core probe temperature
probe icon50 °C
probe icon 180 °C
ventilator icon 100 %
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Deckel hinzugeben

2
Combination
20 %
probe icon Termination by core probe temperature
probe icon74 °C
probe icon 180 °C
ventilator icon 100 %
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3
Hot air
0 %
probe icon Termination by core probe temperature
probe icon80 °C
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Ingredients - number of portions - 10

Name Value Unit
white bishop's hat pumpkin 2 pcs
bananas 2 pcs
lime juice 10 ml
milk 3.5% 100 ml
ground beef 600 g
minced lamb 400 g
red onion 100 g
raisins 50 g
almonds 50 g
apricot jam 45 g
mango chutney 45 g
lime juice 25 ml
curry powder 15 g
cardamom 4 g
salt 30 g
corn oil 15 ml
chicken eggs 2 pcs
lemon 4 pcs

Nutrition and allergens

Allergens: 3, 7, 8
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 294.1 kJ
Carbohydrate 11.3 g
Fat 18 g
Protein 18.7 g
Water 0 g

Directions

This recipe is not a classic German dish in the true sense, as the meatloaf filling is prepared according to a South African recipe.
Prepare the bishop's hat by cutting off the lid in a wedge shape and then removing the core.
Mix milk, corn oil and eggs into a topping.
Knead the remaining ingredients well except the lemon leaves and season to taste. Put the filling in the pumpkins, cover with lemon leaves, then spread with the topping.
Cook the stuffed pumpkins in the combi steamer as described in the program, only putting the lids on after the first step and continuing to cook.
Remove from the oven and serve with the lid on.
*bananas, sliced, pickled with lime juice

Recommended accessories

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