Stuffed Cucumber recipe
information
430 calories per serving
ingredients
1 kg (2 lb) large cucumber
225 g (8 oz) cooked minced steak
1 small onion
1 small clove garlic
1 egg yolk
salt and freshly milled black pepper
dash of Tabasco sauce
1 1/2 tablespoons vodka
8 stuffed olives, sliced
sprigs of parsley to garnish
400 g (14 oz) frozen peeled prawns, thawed
juice of 1/2 lemon
100 g (4 oz) Roquefort cheese
150 ml (1/4 pint) single cream
1 tablespoon chopped dill
225 g (8 oz) cooked minced steak
1 small onion
1 small clove garlic
1 egg yolk
salt and freshly milled black pepper
dash of Tabasco sauce
1 1/2 tablespoons vodka
8 stuffed olives, sliced
sprigs of parsley to garnish
400 g (14 oz) frozen peeled prawns, thawed
juice of 1/2 lemon
100 g (4 oz) Roquefort cheese
150 ml (1/4 pint) single cream
1 tablespoon chopped dill
method
1. Wash and dry the cucumber and cut 4 thick slices from the centre. Cut the two ends in half lengthways and scrape out the seeds with a teaspoon.
2. Place the minced steak in a bowl. Finely chop the onion and garlic and add them to the steak with the egg yolk, salt and pepper to taste, the Tabasco and vodka. Mix well, spoon on to the slices of cucumber and garnish with sliced olives and sprigs of parsley.
3. Sprinkle the prawns with lemon juice. Crush the Roquefort using a fork, mix with the cream, a generous pinch of pepper and the dill. Arrange the mixture along the pieces of cucumber and finally top with the prawns.
2. Place the minced steak in a bowl. Finely chop the onion and garlic and add them to the steak with the egg yolk, salt and pepper to taste, the Tabasco and vodka. Mix well, spoon on to the slices of cucumber and garnish with sliced olives and sprigs of parsley.
3. Sprinkle the prawns with lemon juice. Crush the Roquefort using a fork, mix with the cream, a generous pinch of pepper and the dill. Arrange the mixture along the pieces of cucumber and finally top with the prawns.
serving amount
serves 4
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