Heat your Bastard to a temperature of 200 °C indirectly. Tear the oyster mushrooms into long strips and put them in a bowl. It may seem like you have too many mushrooms, but during frying, the strips will shrink considerably. Finely chop the onion and grate the ginger. Set aside.
Heat The Bastard Paella Pan on the BBQ. Once the pan is well warm, add a generous splash of olive oil. Fry the ginger and onion until glazy. Then add the oyster mushrooms and fry them a little crispy. Then add the minced peas and rice. Stir well. Cut the lime in half and cook both halves in the pan for a while, so that the lime gets a smoky flavor. Grate the garlic over the pan and cook it for about 5 minutes.
Meanwhile, cut the top off the pumpkin (like a lid). Scrape out the pumpkin's seeds with a spoon. Then hollow out the pumpkin a little extra so you have a little more room for the filling. Sprinkle the inside and outside with salt, so the pumpkin will caramelize a bit during baking.
Add the miso, sambal, soy sauce, kimchi and about 200 ml of water to the Paella Pan. It is important that it is a wet filling for inside the pumpkin, as this will make the pumpkin nice and juicy. Is the filling too dry? Then add a little more water.Â
Let everything sauté along for a few minutes. Then squeeze the limes over the pan and then remove the Paella Pan from The Bastard. Fill the pumpkin with the filling and press down well. Place the pumpkin in a dish such as the Bastard Sizzling Plate or a baking dish and cook for at least 45 minutes. Of course, the cooking time depends on the size and thickness of the pumpkin. When you can easily poke through the skin with a skewer, the pumpkin is ready.
Would you like to make a during Christmas a spectacular BBQ Christmas recipe from The Bastard make? Then make this well-filled Christmas squash!
