Tweet
Hi all, I have a couple of melon sized round courgettes that I would like to stuff with some kind of mince type recipe - anyone got any ideas?
Thanks
Thanks
-
See our brand new allotment - a work in progress - at http://catherineandclaresallotment.blogspot.com/
-
Quantities will be guesswork. I rarely measure anything, and no idea how much space you will have in your courgettes, but try
1 small onion, ˝lb lean mince, ˝ cup fresh breadcrumbs, 3-7 drops tabasco (depending how spicey you like things), pinch of salt, black pepper to suit your usual tastes.
Halve, scoop seeds out and peel the courgette(s)
Dry-fry the mince and chopped onion until juices run freely (you can put a couple of teaspoonfuls of oil in the pan if you are worried about things sticking) and mince is definitely getting brown. Add tabasco, salt and pepper, then take off heat and stir in breadcrumbs,you can add a tbsp tomato puree if you like the flavour
Use that to stuff the courgettes (may do one, or both, depending on the size of melon they match). Drizzle a little water or beef stock over. I cover stuffed marrow with foil and bake at gas 4 until it has had time to get hot through, probably about 30 mins, but might be a bit more with the round shape, or less if I misunderstood the description of size.....Flowers come in too many colours to see the world in black-and-white. -
Brilliant! Thanks for that!See our brand new allotment - a work in progress - at http://catherineandclaresallotment.blogspot.com/Comment
-
Celery chopped finely and sauted in a bit of butter would be a great addition to the mince. A tsp of cumin and a little cinnamon is good too. I always try to burn the onion and mince a little bit, then add a half a glas of wine or a few tbsp of red wine vinegar to get all the burned bits off, it really adds a lovely flavour.
Dwell simply ~ love richlyComment
-
I use my spag bol recipe to stuff marrows:
Onions , olive oil, mince, pancetta cubes, tinned toms, wine, carrot, celery, mushrooms added near the end, bay leaves and any other herbs you fancy, seasoning. Sorry don't know the quantities but you may have your own recipe. Cooked for ages on a low light in the oven. I usually cook a big load and freeze it in portions, then have it ready for whatever recipes I want. The marrow flesh is a nice bland foil for the rich sauce ( a bit like pasta bit less fattening).Comment
-
... or a risotto mixture? A ragu-type risotto would be especially lovely.I don't roll on ShabbosComment
-
fennel seeds in teh tomato, bacon, mince mixture make a nice change too.
If the courgette/marrow has a very thick skin I peel it, stuff it , then pour a sauce made from chopped tomato, garlic , herbs and olive oil over it and bake in the oven. Serve it with brown rice to mop up all the juice.Comment
Comment