Stuffed Eggplant & Capsicum

Stuffed Eggplant & Capsicum

Stuffed Eggplant & Capsicum 2 large eggplants 6 – 8 small whole capsicums or 3 – 4 large whole capsicums (tops cut off & hulled) 2 tablespoons olive oil Cooking oil spray 2 brown onions, finely chopped 3 garlic cloves, crushed 1 large carrot, finely chopped 1 large red capsicum, finely chopped 500g beef mince 2 x 400g cans diced tomatoes 3/4 cup beef stock 2 tablespoons tomato paste 100g crumbled feta Method To make stuffing: Heat oil in a large saucepan & add onion, garlic, carrot, capsicum. Cook for about 5 minutes until onion has softened. Add mince. Cook until browned. Add tomatoes, stock and paste. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes. Remove cover. Simmer for 20 to 25 minutes or until thickened. Preheat oven to 200°C. Pierce eggplant several times with a fork & spray all over with oil. Place on an oven tray that’s lined with baking paper. Bake for 40 minutes or until tender. Cut eggplants in half lengthways. Using a spoon, scoop flesh from the eggplant halves, leaving a 1cm border. Finely chop. Combine stuffing and chopped eggplant in a medium bowl. Place eggplant halves on baking tray. Place capsicums into a baking dish. Spoon stuffing into eggplant and prepared whole capsicums. Top with the crumbed feta. Bake for 20 minutes or until heated through....
Braised Lamb Shanks & Pearl Couscous Salad

Braised Lamb Shanks & Pearl Couscous Salad

Braised Lamb Shanks & Pearl Couscous Salad 5 – 6 lamb shanks 2 tablespoons olive oil 1 brown onion, finely chopped 2 cinnamon sticks 6 whole cloves 10 allspice berries 1 cup beef stock 1 400g can diced tomatoes Salt & Pepper Couscous Salad 250g pearl couscous 2 tablespoons olive oil 2 cups chicken stock 1 brown onion, finely chopped 1 green capsicum, chopped into 1cm cubes 1 cup baby spinach leaves 1/4 cup pomegranate seeds 1/2 cup parsley leave, chopped finely 1/3 cup mint leaves, chopped finely Method Trim most of the fat off the lamb shanks & season with salt & pepper. In a large frying pan, warm 1 tablespoon of the olive oil & sear the shanks in batches, turning for about 8 minutes until brown on all sides. Transfer the shanks to a slow-cooker. Alternatively, you can place in a large oven dish. Using the same frying pan, add the onion, cinnamon sticks, cloves & allspice and sauté until the onion has softened & changed colour. Pour in the beef stock & stir in the tomatoes. Pour this mixture over shanks in slow-cooker or oven dish. If using slow-cooker, cover & cook for 8 hours on low setting. If cooking in the oven, cover the shanks with baking paper & then tightly cover dish with foil. Place in a preheated oven (at 170ºC) for 4 hours. Meat should be falling off the bone when cooked. Move lamb shanks to a large plate. Strain braising liquid into a small saucepan & bring to the boil. Leave to boil for about 5 minutes until it reduces by about half....
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