Stuffed Vegetables

Name: Stuffed Vegetables
Cuisine: French
Ingredients: 4-5 shallots, finely chopped; 100 g/4 oz sundried tomatoes, coarsely chopped; 4 slices of boneless lamb (same weight as the chicken); juice of 2 lemons; ½ cup chicken or veal stock; generous ½ cup freshly grated Parmesan cheese; 4 aubergines, as near round as possible; 4 round courgettes, if possible, or the bottom half of 4 large courgettes; sea salt and black pepper; 2 boneless, skinless chicken breasts, cut in half lengthways; olive oil; 100 g/4 oz white mushrooms, finely chopped; 2-3 garlic cloves, finely chopped; butter; 1 cup finely chopped fresh parsley; 4 large round tomatoes

Preparation info

Difficulty
Medium

Appears in

Floyd Around the Med

By Keith Floyd

Published 2000

About

Ingredients

100 g/4 oz sundried tomatoes, coarsely chopped
olive oil
2

Europe
France
Main course
Mediterranean

Method

Gently sauté the sundried tomatoes in olive oil for about 15 minutes, then set aside to cool in their oil.

Heat a little olive oil in a heavy-based pan until very hot and sear the chicken breasts and lamb on both sides until they are nicely chargrilled. The meat must be raw in the middle because it is going to be cooked again and will be too dry if overcooked at this stage. Leave the me