Stuffed Vegetable Parcels
750 g Scotch Beef PGI mince, not too lean
750 g Scotch Lamb PGI mince
Salt and pepper
1 medium aubergine, trimmed and halved lengthwise
1 large courgette, trimmed and halved lengthwise
1 large red onion, peeled but not trimmed, halved lengthwise
1 large rounded fennel bulb, trimmed of any hollow stalks, halved lengthwise (if they are large enough separate the shells and stuff each shell separately, then cook 2 small ones in one parcel)
1 red or yellow pepper, halved lengthwise through the stalk, seeds removed
1 large lemon, halved lengthwise
4 tbsp light olive oil
1 large clove garlic, finely chopped
2 carrots peeled and finely diced
1 x 400 g can chopped tomatoes
A dash of red wine (optional)
Use a colourful selection of vegetables and stuff with beautifully seasoned Scotch Beef and Scotch Lamb mince for these stuffed vegetable parcels, you will need one piece per person if there is other barbecued food, or two pieces per person as a complete serving. You could choose from aubergines, large courgettes, red onions, fennel bulbs, large lemons and sweet peppers, in their variety of colours.
Additional ingredient for the beef
1 tsp chopped thyme
2 tbsp hot horseradish sauce
Additional ingredients for the lamb
1 tbsp red currant jelly
*(Plus lemon, see cooking method)
A small handful of flatleaf parsley, finely chopped
You will need plenty of extra thick aluminium foil, even better if you have the foil that has a baking parchment lining.
Prepare the vegetables
- Hollow out the aubergine and courgette leaving a thin wall that can hold its shape, not too thin, and retain all the pulp.
- Roughly chop the pulp and set aside.
- Separate the inner onion and fennel layers, leaving hollow shapes 1 or 2 layers thick. Finely chop the middles of the onion and fennel and set aside.
- Run a serrated knife around the lemon halves leaving a thin layer of the flesh, do this over a bowl so that you don’t lose the juice . Chop the lemon flesh and add to the bowl of juice.
- Prepare the two different meat stuffings
- In two tablespoons of olive oil in a large frying pan, gently fry the chopped onion, garlic, and carrot, about 5 minutes, add the chopped fennel and cook for a few more minutes.
- Then add the aubergine and courgette pulp and cook a further 5 minutes until beginning to soften, adding more oil if necessary.
Add the chopped tomatoes and wine, if using, and simmer for about 10 minutes.
- Take two mixing bowls and divide the vegetable mixture evenly between them.
- Wipe out the pan with some oil and kitchen paper, then fry the minced beef in a little extra oil until well browned but not too dry, grinding a little salt on it as you fry (5-8 minutes). Add the beef to one bowl of vegetables with the thyme and horseradish, mix well and check seasoning.
- Wipe the pan again and repeat with the lamb mince ( you may not need more oil if the lamb has plenty of its own), and when it is brown, melt in the redcurrant jelly, some of the reserved lemon juice ( try a tablespoon at a time)and parsley, finally adding it to the second bowl of prepared vegetables. Mix well and check the seasoning.
- Fill the courgette, red onion and pepper halves with the beef filling.
And the aubergine, fennel and lemon halves with the lamb filling.
Wrap each separate filled vegetable half in oiled foil and pinch to seal securely. Chill the parcels overnight or until ready to pop on the barbecue.
- Cook on the barbecue ( preferably “kettle-style” lidded barbecue), vegetable side down, don’t turn the packages over, for about 25-30 minutes or longer until the vegetables are tender and the stuffing is piping hot.