Veal Stuffed Vegetables
HT MC French 60mins
4 Hot Veal
Pork Vegetable Main Course Gluten Wheat Free France Europe
Medium sized Aubergines (eggplant)
Medium sized Onions
and Black Pepper
fl.oz. Olive Oil
Lean Bacon, diced
Garlic Cloves, crushed
tbsp Freshly chopped Tarragon
tbsp Freshly chopped Parsley
Freshly grated Parmesan Cheese
Preheat the oven to 375F, 190C, Gas mark 5.
Poach the whole aubergines and onions for 3 minutes then add the whole
courgettes and cook for a further 3 minutes in boiling
salted water. Drain and leave until cool enough
Slice the tops off the tomatoes, courgette and onions and halve the
lengthways. Using a small spoon, scoop out the pulpy flesh of the vegetables,
taking care not to break the skins, to within 30mm/ 1/8 inch of the sides.
Reserve the pulp of the aubergine, courgette and tomato (but not the onion)
for use in the stuffing.
Heat 4 tablespoons of the olive oil in a large pan. Add the minced veal, diced bacon and
chopped onion to the pan and fry until lightly
Mix together the garlic, herbs, egg,
rice and reserved vegetable pulp, then add to the pan. Season generously
with salt and freshly ground black pepper and fry for a few minutes, stirring
Remove the pan from the heat and stir in the grated Parmesan
Use the mixture to stuff the scooped-out vegetables. Pour the remaining olive oil into
a large, shallow ovenproof dish. Arrange the stuffed
vegetables in the dish and place a knob of
butter on top of each one. Bake in the oven for about 30 minutes or until
tender. Serve immediately.
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