STUFFED COUR­GETTES

Essentials - - Weekend Kitchen -

SERVES 6 READY IN 45 MINS

6 large cour­gettes

1tbsp olive oil, for fry­ing 1 large onion, finely chopped 4 gar­lic cloves, crushed 250g minced pork

250g minced beef

2tbsp tomato purée

3 sprigs fresh thyme

1tsp dried oregano

Sea salt and freshly ground black pep­per

330ml lager

2tsp corn­flour

1 egg yolk

125ml cold milk

100g bread­crumbs

1 CUT THE COUR­GETTES IN HALF LENGTH­WAYS, SCOOP OUT THE FLESH AND CHOP IT FINELY.

2 HEAT THE OIL OVER A MEDIUM HEAT AND ADD THE ONION, GAR­LIC AND COUR­GETTE FLESH. COOK UN­TIL SOFT AND GOLDEN. ADD ALL THE MEAT, TOMATO PURÉE, THYME AND OREGANO, AND SEA­SON. COOK FOR ABOUT 10 MINS – STIR FOR

THE FIRST 2 MINS TO BREAK UP THE MEAT. WHEN THE MEAT IS COOKED, POUR OVER THE BEER AND SIM­MER FOR 30 MINS TO AL­LOW THE LIQ­UID TO RE­DUCE DOWN.

3 IN A BOWL, ADD THE CORN­FLOUR AND EGG YOLK TO THE MILK, AND BEAT UN­TIL THE CORN­FLOUR DI­LUTES. ADD THIS MIX­TURE TO THE MEAT AND STIR FOR 1–2 MINS UN­TIL THE SAUCE THICK­ENS, THEN RE­MOVE FROM THE HEAT IM­ME­DI­ATELY. 4 HEAT THE OVEN TO 180C FAN, GAS 4. FILL THE COUR­GETTE SKINS WITH THE MEAT MIX­TURE, SPRIN­KLE BREAD­CRUMBS OVER THE TOP AND BAKE FOR 20 MINS, UN­TIL THEY ARE CRISP AND GOLDEN AND THE COUR­GETTE BOATS HAVE COM­PLETELY COOKED THROUGH.

341 CALS PER SERV­ING 15G FAT 5.5G SAT FAT 21.5G CARBS

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