STUFFED COUR­GETTES

Essentials (South Africa) - - FOOD| WEEKEND KI TCHEN -

SERVES 6 READY IN 45 MIN

6 large cour­gettes

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

250g minced beef

2 tbsp tomato purée

3 sprigs fresh thyme

1 tsp dried oregano

Sea salt and freshly ground black pep­per

330ml beer of choice

2 tsp corn­flour

1 egg yolk

125ml cold milk

100g bread­crumbs

1 2

Cut the cour­gettes in half length­ways, scoop out the ¾����������������½������ Heat the oil over a medium heat and add the onion, ������������������ ���¾����� Cook un­til soft and golden. Add all the meat, tomato purée, thyme and oregano, and sea­son. Cook for about ����������������������½���������� to break up the meat. When the meat is cooked, pour over the beer and sim­mer for 30 min to al­low the liq­uid to re­duce. �����������������������¾���� and egg yolk to the milk, �����������������������¾���� di­lutes. Add this mix­ture to ������������������������������ un­til the sauce thick­ens, then re­move from the heat im­me­di­ately. ���������������������� �� Fill the cour­gette skins with the meat mix­ture, sprin­kle bread­crumbs over the top and ���������������������������� are crisp and golden and the cour­gette boats have all com­pletely cooked through.

3 4

1 427kJ PER SERV­ING 15g FAT 5.5g SAT FAT 21.5g CARBS

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