Monday, March 18, 2013
Filled Courgette and Paprika
I will write about how the paprika is done first, and then point out the small differences in ingredients and flavours for the courgettes.
FILLED PAPRIKA, 4 persons:
400g of minced meat
Rice, preferably Basmati
Paprika powder, broth, salt & pepper
A nice grated cheese, (I used Gruyère)
So, chose some nice paprikas in lovely colours and make sure the bottom part is as flat as possible and that they are quite big in size. If they can't stand up on their own, cut a small part of the bottom away, so that they can stand up without falling. Cut the top part of carefully so the green tail still hangs in there. Take the inside out and throw away.
Fry some small chopped onion and when they are in a lovely texture, fry some nice minced meat bought at the butcher's in the same pan. Add a lot of paprika powder, pepper, salt and a half broth of optional flavour.
Cut a squash in small pieces, and two paprikas and put them in the same frying pan and let it all cook together in a delightful mix of juices and aromas. Let this cook at low temperature for about 15 minutes, but make sure the juices are still there. Taste it? Is there a lot of lovely flavours? No? Then add more of what you think is missing!
Boil rice for four persons. When the rice is ready, blend it into the mix of vegetables and minced meat and let the flavours combine.
Fill the paprikas with the blend with some help of a spoon and a fork, push it in, add some more and when nothing more can fit, add the cheese on top and put the cute paprika lid on top and it's ready for the oven! This needs to cook in there for at least 45 mins at about 180°-200°C. Watch them like your babies during the time! Et voilà.
FILLED COURGETTES, 4 persons
300g minced meat
Grated Parmigiano cheese
Salt, pepper, broth
Take the skin off the potatoes, cut into small pieces and cook them.
Cut the hat of the wonderful creations of mother nature - the courgettes - and take the soft inside out with a spoon and reserve. Make sure the edges are as thin as possible, without falling apart.
Chop the onion thinly and fry it in a pan, then add the good quality minced meat and let them cook together. Then chop the inside of the courgettes into small pieces and fry it. Add a 3/4 of a broth, some salt and pepper and stir around and let it cook for about 15 mins. Taste it. Add whatever is missing (if something is missing). Else, grate the parmigiano and add about 2dl into the mix and cook it.
When the potatoes are ready, put a big click of butter inside, add about 1-2dl of milk, some salt and mash the mix together with a bespoke poatao masher.
Open the courgettes and fill them with the tasty mix and top them with some mashed potatoes. Grate a thick layer of parmigiano on top and put them like that with the hats lying next to them in the oven. Let them cook for the same time as the paprikas, about 45 mins in 180°-200°C, but have an eye on them all the time. When ready, put the lid back on and serve these wonderful delicacies that are one of my absolute favourite!
So, there you go!