25 January 2013
Sometimes when we
get home from work there are other things to do other than pick vegetables
(first anyway). We need to talk to the dogs,
the goats, the sheep, admire the new calf and generally admire the farm. This means that sometimes it is getting a
little darker when it comes to harvesting dinner. Courgettes have a nasty habit of hiding and then
suddenly leaping out as large things.
The really marrow-sized ones go to the pigs but the middling ones are
great as “vegetable casings” (as we used to call them in order to encourage
children to eat them) for stuffing. Lots
of things can be used to stuff marrows or courgettes with. Often leftovers can be turned into an easy
meal this way.
Stuffed courgettes
A cup of leftover
cooked rice will make enough stuffing to fill courgettes enough for 4 for a
side dish or lunch.
1 cup or so of cooked rice
Half a small red
onion (ours are still fairly small so I used a whole one)
Handful of
raisins
A large handful
of fresh herbs, chopped finely
Salt and freshly
ground black pepper to taste
4 – 6 middling courgettes
or smaller marrows
Grated cheese for
garnishing (Parmesan or left over Manchego that has dried out is good)
Mix the filling
ingredients, and season. Cut the
courgettes/marrows lengthwise and scoop out the flesh. Give it to your hens (or pigs). Fill the skins with the rice mixture and put
the courgette boats in a roasting dish. Sprinkle
the cheese over the top. Pour a small
quantity of water into the dish and cover the dish with foil. Cook the courgettes at 180◦ for
about 15 minutes, then remove the foil.
Cook for a few more minutes until the cheese is bubbly and golden brown.
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