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Stuffed courgettes by Nikki Legon

Stuffed courgettes by Nikki Legon

Stuffed courgettes...

 

 

shutterstock 75766708

 

 

SERVES 6

 

6 small round courgettes

2 shallots, finely chopped

300g cooked rice

1 tsp ground cumin

2 tsp ground allspice

1 tbsp dried mint

2 tomatoes skinned,deseeded and chopped

grated zest of 1 lemon

3 tbsp chopped coriander leaves

salt and pepper to taste

 

 

SAUCE

1 tin of chopped tomatoes

1 tsp ground allspice

1 tbsp sugar

1 tbsp fresh mint, chopped

2 garlic cloves, crushed

2 tbsp balsamic vinegar

 

 

METHOD

Start with the filling: heat a little oil in a pan, add the shallots and sauté on a medium heat for 5 minutes stirring occasionally.

Add the rice, ground spices and dried mint.

Stir and cook for a further 8 minutes.

Remove from the heat, add the tomato, lemon zest, coriander and season to taste.

Cut the tops off the courgettes and scoop out the flesh with a teaspoon leaving a sturdy shell.

Fill each courgette with the rice mixture and place the hat back on top.

Place in a sauté pan.

Add boiling water to come to roughly 1 cm up the sides of the pan and weigh the courgettes down with a heatproof plate.

Cover the pan with a lid and cook on a gentle simmer for 11/2 hours or until the courgettes are just soft.

For the sauce, put all of the ingredients into a medium saucepan and add a teaspoon of salt and black pepper.

Cook gently to thicken slightly.

These can be served hot or cold, put some sauce into a dish and place the courgette on top.

Decorate with coriander leaves.