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Stuffed Vegetable Parcels

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Use a colourful selection of vegetables and fill with beautifully seasoned Scotch Beef and Scotch Lamb mince for these stuffed vegetable parcels.

How to cook & Ingredients

1-1.5 hours, prep the parcels upto a day ahead
on the BBQ approx 25-30 minutes
6

Ingredients 

750 g Scotch Beef PGI mince, not too lean

750 g Scotch Lamb PGI mince

Olive oil

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)

1 tsp chopped thyme

2 tbsp hot horseradish sauce

1 tbsp red currant jelly *(Plus lemon, see cooking method)

A small handful of flatleaf parsley, finely chopped

Cooking Method

  • 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.

    1
  • 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.

    2
  • 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.

    3
  • Prepare the two different meat stuffings

    4
  • 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.

    5
  • Then add the aubergine and courgette pulp and cook a further 5 minutes until beginning to soften, adding more oil if necessary.

    6
  • Add the chopped tomatoes and wine, if using, and simmer for about 10 minutes.

    7
  • Take two mixing bowls and divide the vegetable mixture evenly between them.

    8
  • 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.

    9
  • Fill the courgette, red onion and pepper halves with the beef filling.

    10
  • And the aubergine, fennel and lemon halves with the lamb filling.

    11
  • 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.

    12
  • 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.

    13
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