Pumpkin chutney with hoof steak

Name: Pumpkin chutney with hoof steak
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Pumpkin (Muscat pumpkin); 2 Onions; 2 Tomatoes; 75 g demerara sugar; 1 TABLESPOON pickled green peppercorns (from the jar); 3 TABLESPOONS White wine vinegar; 100 ml Vegetable broth (instant); 2 TABLESPOONS Oil; 4 Hoof steaks (approx. 180 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Pepper panicles

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Pumpkin (Muscat pumpkin)
2 Onions
2 Tomatoes
75 g demerara sugar
1 TABLESPOON pickled green peppercorns (from the jar)
3 TABLESPOONS White wine vinegar
100 ml Vegetable broth (instant)
2 TABLESPOONS Oil
4 Hoof steaks (approx. 180 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Pepper panicles

Directions

1
Cut the pumpkin into slices, remove the seeds. Peel pumpkin. Dice flesh. Peel and chop onions. Clean, wash, quarter and cut tomatoes into small cubes. Melt sugar in a large pot. Add pumpkin, onions and tomatoes and stir well. Add pepper, vinegar and stock, bring to the boil and simmer for about 30 minutes. Let the pumpkin chutney cool down. Heat oil in a pan. Fry the steaks in it for about 3 minutes on each side. Season with salt and pepper. Arrange steaks with some chutney on plates. Garnish with pepper pancakes. Add the rest of the chutney. Delicious with baguette bread
2
Note: Pumpkin chutney lasts about 3 weeks in the refrigerator
3
Waiting time approx. 30 minutes

Nutrition Facts

KCAL
350 kcal

CARBS
25 g

FATS
10 g

PROTEINS
40 g

Pumpkin chutney with hoof steak

Ingredients

Directions

Nutrition Facts

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