4 large courgettes, 700 g (1 1/2 lb) total weight, trimmed
90 g (3 1/2 oz) butter
100 g (4 oz) onions, skinned and finely chopped
50 g (2 oz) walnut pieces, chopped
50 g (2 oz) fresh white breadcrumbs
10 ml (2 tbsp) chopped sage
15 ml (1 tsp) tomato puree
1 egg,beaten
salt and freshly ground pepper
30 ml (2 tbsp) plain flour
300 ml (1/2 pint) chicken stock
30 ml (2 tbsp) chopped parsley
142 ml (5 fl oz) carton single cream
90 g (3 1/2 oz) butter
100 g (4 oz) onions, skinned and finely chopped
50 g (2 oz) walnut pieces, chopped
50 g (2 oz) fresh white breadcrumbs
10 ml (2 tbsp) chopped sage
15 ml (1 tsp) tomato puree
1 egg,beaten
salt and freshly ground pepper
30 ml (2 tbsp) plain flour
300 ml (1/2 pint) chicken stock
30 ml (2 tbsp) chopped parsley
142 ml (5 fl oz) carton single cream
method
1. Score down the courgettes' skin at 1cm (1/2 inch) intervals, halve lengthways and hollow out the centres using a teaspoon. Blanch: put into a pan of boiling water for 4 minutes. Drain well and cool. Butter an ovenproof dish.
2. Melt 25 g (1 oz) butter in a pan and fry the onion until golden. Remove from the heat and stir in the walnuts, breadcrumbs, half the sage, tomato puree, egg and plenty of seasoning.
3. Sandwich the courgettes with the stuffing. Put into the ovenproof dish and dot with 15 g (1/2 oz) butter.
4. Bake the courgettes covered at 190°C (375°F) mark 5 for about 35 minutes. Meanwhile, melt the remaining butter in a pan and stir in the flour. Cook for 1 minute then gradually add the stock, the remaining sage and the parsley. Stir until the sauce thickens and season.
5. When the courgettes are cooked, reheat the sauce, adding the cream at the last minute and pour over the courgettes.
2. Melt 25 g (1 oz) butter in a pan and fry the onion until golden. Remove from the heat and stir in the walnuts, breadcrumbs, half the sage, tomato puree, egg and plenty of seasoning.
3. Sandwich the courgettes with the stuffing. Put into the ovenproof dish and dot with 15 g (1/2 oz) butter.
4. Bake the courgettes covered at 190°C (375°F) mark 5 for about 35 minutes. Meanwhile, melt the remaining butter in a pan and stir in the flour. Cook for 1 minute then gradually add the stock, the remaining sage and the parsley. Stir until the sauce thickens and season.
5. When the courgettes are cooked, reheat the sauce, adding the cream at the last minute and pour over the courgettes.
serving amount
serves 2
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