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Stuffed with taste - recipes

Published Oct 22, 2015

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Angela Day explores ways to stuff tasty filling into meat and vegetables.

 

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On the menu:

Antipasto stuffed loaf

Spinach stuffed pork

Broccoli cheese stuffed chicken breasts

Stuffed vine leaves

Stuffed brinjals

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ANTIPASTO STUFFED LOAF

Serves 6-8

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1 round sourdough loaf

1 yellow pepper, quartered and seeds removed

1 red pepper, quartered and seeds removed

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60ml olive oil

2 brinjals, sliced lengthways

4 courgettes, sliced thinly lengthways

1 tub of ready-made pesto

8 -10 slices Provolone cheese

Cut a shallow lid from the top of the loaf.

Remove the soft bread inside, leaving a 2cm-thick shell.

Preheat the grill on high. Place the peppers, skin-side up, on a baking tray and grill until charred, about 10 minutes.

Remove and place in a plastic bag, seal and allow to stand for 15 minutes. Remove skins and set aside to cool.

Meanwhile, brush the brinjals and courgettes with olive oil.

Roast the brinjals at 200°C for 10-15 minutes and griddle the courgettes. Set aside to cool slightly.

Spread a layer of pesto on the bottom of the loaf. Layer the courgettes, brinjals, peppers and Provolone until all the ingredients are used up and the bread is full.

Spread a layer of pesto on the lid of the bread, place on top and press down firmly.

Wrap tightly in plastic wrap, and chill for a few hours or overnight. Cut into wedges to serve.

 

SPINACH STUFFED PORK

Serves 6-8

30g butter

1 onion, finely chopped

5ml chopped garlic

200g spinach, chopped

60ml finely chopped piquanté peppers

salt and pepper

250ml grated mozzarella

15ml wholegrain mustard

15ml lemon juice

2 x 500g pork fillets

2 x 250g streaky bacon

Heat the butter in a frying pan and fry the onion and garlic until soft, about 5 minutes.

Add the spinach and cook until wilted. Stir in the piquanté peppers, salt and pepper. Remove and cool.

Add the grated mozzarella.

Combine the mustard and lemon juice and set aside.

Place the pork fillets on a board, cut down the side lengthways, not all the way through, to butterfly.

Cover with a piece of cling wrap and pound to flatten slightly.

Spread the inside with the mustard lemon mixture. Place some spinach and mozzarella mixture in the centre and roll up.

Wrap in bacon and secure with toothpicks.

Place on a baking tray lined with tinfoil and roast at 180°C for 40-50 minutes.

Allow to stand for 10 minutes before slicing.

 

BROCCOLI CHEESE STUFFED CHICKEN BREASTS

Serves 6-8

8 chicken breast fillets

200g broccoli

100g goat’s cheese

250ml grated mozzarella

125ml grated Parmesan

15ml lemon rind

15ml lemon juice

salt and pepper

for frying, 30g butter

for frying, 15ml olive oil

Place the chicken on a board, butterfly and flatten slightly.

Boil the broccoli for 3 minutes in salted water. Drain and chop.

Transfer to a bowl with the remaining ingredients.

Place some filling in the centre of each chicken fillet, roll up and secure with toothpicks.

Heat the butter and oil in a frying pan and brown the chicken fillets.

Place onto a baking tray and roast at 180°C for 10-15 minutes.

Remove, cover with tinfoil and allow to rest for 5 minutes before slicing.

 

STUFFED VINE LEAVES

Makes 24-30

700g lamb mince

250ml white rice

2ml allspice

salt and pepper

24 -30 bottled vine leaves, rinsed

750ml chicken stock

30ml lemon juice

for serving, plain yoghurt and dried mint

In a bowl, combine the mince, rice, allspice, salt and pepper. Mix well.

Place the vine leaves, vein-side up, on a work surface. Place 1 tablespoon of mince mixture in the centre bottom of each. Fold in the sides and roll up tightly.

Place extra vine leaves at the bottom of a large pot.

Place the rolled vine leaf parcels in the pot. Add the chicken stock. Cover with a saucer to prevent them from moving, then simmer gently for 1 hour.

Stir in the lemon juice and allow to stand for 10 minutes.

Serve with yoghurt sprinkled with mint.

 

STUFFED BRINJALS

Serves 6-8

4 large brinjals

15ml olive oil

1 onion, finely chopped

5ml crushed garlic

10ml dried oregano

500g beef mince

400g tin of chopped tomatoes

30ml tomato paste

125ml beef stock

125ml pasta rice

100g feta, crumbled

125ml chopped fresh parsley

salt and pepper

125ml grated Parmesan

Halve the brinjals lengthways.

Using a melon-baller or spoon, scoop out the flesh, leaving a 1cm-wide border around the edge of each brinjal.

Chop up the flesh.

Put the brinjal shells on a lightly greased baking sheet.

In a large pot, heat the oil and fry the onion, garlic and oregano for 5 minutes.

Add the mince and brown for 10 minutes. Add the chopped brinjal flesh and cook for a further 5 minutes. Stir in the chopped tomatoes, tomato paste and beef stock. Cover and cook for 20 minutes.

Meanwhile, cook the pasta rice in salted, boiling water until al dente. Drain and rinse.

Once the mince is cooked, stir in the pasta rice, feta and chopped parsley. Season with salt and pepper.

Fill each brinjal shell with the mince mixture, sprinkle with grated Parmesan and bake in a preheated oven at 180°C for 30-40 minutes, until golden and bubbling.

 

* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.

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