12 October 2011

Day 12-31 Days of Samhuinn Cooking-Stuffed Courgettes

This recipe is not one of mine, however in trying to keep up with daily recipe postings I had to take the easy way out.   This is a lovely addition to any autumn meal.

Stuffed Courgettes

3 large courgettes (zucchini), washed,cut in half lengthwise
3/4c  uncooked wild rice
1 large onion, chopped fine & sauteed in oil
1/4c  raisins, chopped fine
8 dried apricots, chopped fine
2 tablespoon pinenuts, chopped fine
1lb  minced sausage
2 tablespoon freshly chopped parsley
2 teaspoon freshly chopped mint
salt and pepper, to taste

Yogurt Sauce

3 c. plain yogurt
1 egg white, beaten slightly
1 Tb cornstarch
2 cloves garlic

After cutting zucchini in half lengthwise, with a spoon scoop out insides. Finely chop zucchini flesh and add to a medium bowl with the rice, fruits, nuts, garlic and onion.  Add meat, herbs, salt & pepper and mix well.  Fill and mound zucchini halves with mixture, packing it in well.  Set in a baking dish.  Pour into pan 1c. water, cover with foil and bake in a 375* oven about 40-45 min, then uncover and pour yogurt mixture over zucchini.  Return to oven uncovered and bake for an additional 10 min.

Yogurt Sauce

Combine yogurt, egg white, cornstarch (add salt if desired) in a saucepan over medium heat, stir and bring to a boil. Stir constantly and cook for 5 min, while thicken as it cools.  Add garlic and cook and additional 2-3 min, stirring constantly.

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