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Preparation: 20 min.
Cooking: 50 min.
Equipment: frying pan,
earthenware dish
Stuffed Aubergines
Pre-heat the oven to 190°C / 375°F (gas mark 5).
Halve the aubergines lengthways and sprinkle with lemon
juice to stop them browning.
Lay them in a dish and bake for 20 minutes in the oven (or
cover with microwaveable cling film and microwave for 10
minutes). Then, scoop out some of the flesh with a spoon.
Cut the lamb into pieces and put these in the main bowl,
fitted with the main blade, along with the aubergine flesh,
shallots, garlic and parsley.
Use the pulse button to chop everything, then add the
Worcestershire sauce via the feed tube, along with the
salt and pepper. After using the pulse button a few more
times, transfer the mixture to a frying pan in which the oil
has been heated and fry for a few minutes.
Fill each aubergine shell with this stuffing, check the seaso-
ning and bake in the oven for 30 minutes.
Tip: these aubergines can be served with a tomato coulis.
Ingredients
(serves 4)
• 2 medium aubergines
• 260g (10 oz) shoulder
of lamb
• 2 peeled and halved
shallots
• 1 small garlic clove
• 1 tsp Worcestershire
sauce
• 1 bunch parsley
• 1 lemon
• Salt and pepper
• 1 tbsp olive oil
Preheat oven to 180°C / 355°F (gas mark 4).
Wash the tomatoes. Cut the top off the tomatoes and set
aside. Remove the flesh and seeds of the tomatoes using
a small spoon. Salt the inside of the tomatoes and leave to
stand, upside down on kitchen roll, to allow the excess water
to drain out.
For meat stuffing
Put the bread soaked in the warm milk. Peel the garlic and
onions. Wash and drain the parsley. Peel the garlic. Cut into
quarters. Put them in the bowl with the main blade. Give 3-4
pulses.
Cut the meat into pieces. Add it to the bowl. Turn 20 seconds.
Add the squeezed bread,some flesh of tomatoes, paprika,
salt and pepper. Pulse 4-5 times to obtain a homogeneous
mince. Check the seasoning.
For the assembly of tomatoes
Stuff the tomatoes with the mixture. Sit the tomato lid on top.
Put them in a dish. Sprinkle with olive oil.
Cook for 30 min.
Delicious served with rice or wheat.
Preparation: 30 min.
Cooking: 30 min.
Equipment:
kitchen paper,
earthenware dish
Ingredients
(serves 3)
• 6 large beef tomatoes
• 250g (8 oz) lean rump
steak
• 50g (2 oz) white
breadcrumbs
• 1 small onion
• Few sprigs of parsley
• 1 tsp paprika
• 4 tbsp milk
• 1 clove garlic
• 1 tsp paprika
• olive oil
• Salt and pepper
Stuffed Tomatoes
MAIN COURSES
Preparation: 20 min.
Cooking: none
Steak tartare
Wash and drain the parsley.
Put it in the bowl fitted with the main blade. Give 5
pulses. Peel the shallots and onions. Cut into four.
Add them to the bowl. Give 5 pulses.
Cut the meat into pieces. Add chives and capers. Give
some pulses.
The meat should be chopped and not pureed. Serve
immediately. Delicious with home fries.
You can serve it with sauces, Worcestershire, ketchup
and Tabasco
®
.
Ingredients
(serves 3)
• 450g (1 lb) rump steak,
sirloin steak
• 1 shallot
• 2 onions
• 3 tbsp capers
• 1 small bunch chives
• ½ bunch flat-leaved
parsley
• Salt and pepper.
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