• 4 med-size orange or golden kumara
  • 1 dash oil
  • ½ cup well drained crushed pineapple
  • 1 tsp minced fresh ginger (optional)
  • 2-3 spring onions, trimmed and chopped
  • 340 g can Hellaby's Corned Beef
  • ¼ - ½ cup grated cheese

1. Wash the kumara and dry well. Trim the ends. Rub the kumara with oil and place on a baking tray. Cook at 200°C for 45-50 minutes or until well cooked. Alternatively prick the kumara with a fork and microwave on high power for 15 minutes or until tender.

2. Slice a top off each kumara and scoop the flesh into a bowl.

3. Add the pineapple, ginger, spring onions and Hellaby's Corned Beef
and mix gently with a fork to break up the corned beef and mix the ingredients lightly. Do not mash.

4. Re-fill each kumara with 1/4 of the mixture and return or place on the baking tray. Sprinkle each with a little grated cheese.

5. Cook at 200°C for 15 minutes until piping hot and golden.

Rate and Review

2 Ratings

Reviews (2)

larissa's Review | Rating

I cook this with and without the Corned Beef , wrapped in foil on the BBQ

Kirsty's Review | Rating

First of all, I'm a canned beef snob, but this recipe changed my mind about beef in a can. This makes an easy, cheap, yummy lunch for the family that is protein rich in a low GI kumura. I make it in advance and pack them for lunch out on the farm - always enjoyed and nutritious enough to keep tummys happy until dinnertime.