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A bright red ball: one filled Hokaido pumpkin in the oven. Test of January 8, 2011 in Basel.

Stuffed Pumpkin

With Chicken Liver and «Maille-Masala»

In our various experiments with Maille-Masala, the spice mixture for the «Mission Kaki», we have more or less come by chance on the idea to fill a pumpkin with a slightly sweet and spicy «Maille-Masala» farce and to bake it in the oven. The first attempts were pure vegetarian. In the meantime we like the version with chicken liver and bacon best. The onions give the dish a garlicky depth, that carrots provide the necessary volume, and the kaki gives the farce a slight sweetness. Instead of liver one could also use ground beef, in that case however we would omit the bacon.

Ingredients (for 4 persons)

1 small, round pumpkin of about 1½ kg with edible skin – e.g. Hokaido pumkin

2 tablespoons rapeseed oil

2 onions, not too finely chopped

1 pinch salt

300 g chicken liver, finely chopped

100 g bacon, in very fine cubes

2 carrots, finely chopped or grated

1 small, hard skinned kaki (Persimon or Sharon), in small pieces

1 piece ginger of 30 or 40 g, peeled and finely chopped

6 pods garlic, pressed

4 teaspoons Maille-Masala

2 dl light tamarind water  (from fresh tamarind or a concentrated one, dissolved in some water – the more one likes it sour, the higher this concentration can be)


  1. Wash the pumpkin, cut a ‹cap› of it, remove the seeds, use independently (e.g. toasting them). The pumpkin should stand well - if necessary you can cut a small piece off to improve the standing surface (with the disadvantage that this makes the pumpkin more fragile).
  2. Heat oil in a frying pan and sauté the onions with a good pinch of salt until they are translucent. Add chicken liver and bacon and fry for about 10 minutes until the liver is through. Add carrots, kaki and ginger and fry again about 5 minutes on low heat until vegetables are slightly translucent.
  3. Stir in garlic and «Maille-Masala», then add the tamarind water, mix well. Again, let simmer about 5 to 10 minutes until the ingredients have combined well together and everything seems like a thickish sauce. Season with salt.
  4. Fill the farce in the hollowed pumpkin. If the farce does not completely fill the pumpkin, you can add some onion rings.
  5. Put the ‹cap› on, set the pumpkin on a baking tray and put in the middle of the oven, preheated at 200 ° C. Bake about 60 minutes. Check whether the flesh is soft (prick with a knife, it should feel soft).
During our test of January 29, 2011, the pumpkin broke on one side and juice came out. The filling was therefore a little dry - but still a pleasure.

More about the travel adventure of Secret Agent Hektor Maille:

In India, Hektor Maille gathers the ingredients that make up a special spice mixture in which his entire «mission» is represented – each ingredient in this «Maille-Masala» brings to mind one particular scene from each of the 20 episodes. Maille-Masala can be part of many different recipes - for example:

First Publication: 24-4-2011

Modifications: 21-6-2011, 16-11-2011, 19-12-2011