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Stuffed Corgettes in A Tomato Stock

Name: Stuffed Corgettes in A Tomato Stock
Cook time: 60 min
Total time: 60 min
Cuisine: International
Ingredients: 3 large corgettes; 1 lb mutton/beef mince; 1 chopped red onion; 6 tablespoon left over rice (optional); 4 tablepoons tomato and garlic pasata; 1 teaspoon tomato puree; 2 cloves crushed garlic; 3 teaspoons sweetcorn; 2 teaspoons chilli powder; 1 teaspoon dried mixed herbs; 3 drops wostershire sauce; 1 knorr veg stock pot / veg stock cube; 1 teaspoon paprika; 1 small tin chopped tomatoes; 1 teaspoon cumin; ½ teaspoon sugar

Over a year ago 2,309 views

Cook: 60 mins

Main Course

Ingredients

3 large corgettes
1 lb mutton/beef mince
1 chopped red onion
6 tablespoon left over rice (optional)
4 tablepoons tomato and garlic pasata
1 teaspoon tomato puree
2 cloves crushed garlic
3 teaspoons sweetcorn
2 teaspoons chilli powder
1 teaspoon dried mixed herbs
3 drops wostershire sauce
1 knorr veg stock pot / veg stock cube
1 teaspoon paprika
1 small tin chopped tomatoes
1 teaspoon cumin
½ teaspoon sugar

Accompaniment

Method

1
Chop the both ends off of each corgette, and with a spoon gently dig out the white flesh and scrape it out with the side of the spoon you hold until most of the white flesh is gone and you can hold each corgette up and see right through to the other side. Rub olive oil all over each corgette and leave to one side.

In a pan heat some vegetable oil fry your onions, garlic, tomato pasata, tomato puree and chilli powder until soft, add your mince along with herbs, wostershire sauce and cook until all mince is brown constantly stiring. When mince is brown add sweetcorn and rice and leave simmering for a few more minutes. When ready leave to one side to cool.

When cool gently push the mixture into your corgettes with a small spoon and place into an oven proof pot/dish with a lid.

In a jug add boiling water to your stock along with cumin, sugar and paprika and pour over the corgettes also pour over your tinned tomatoes and mix slightly.

Put the lid on your dish and put in a medium heat oven for 30 minutes or until the corgette skins go soft.