Stuffed tomatoes and zuchinni in onion gravy - Featured as top 9 at Foodbuzz & at Group Recipes

I always keep some homemade pork pate in my freezer.  There are so many things I can make using pork pate and stuffed tomatoes and zuchinni is onion gravy is just one of the dish.  This dish should be served with freshly baked baguettes.

Ingredients:

Serving: 2

Preparation for pork pate:
600 gm minced pork of beef

   1 cup chopped fennel ( very fine )

   1/3 cup chopped spring onion

   1/2 medium size green onion

   ½ clove chopped garlic

   ground black pepper and salt to taste

Method:
Pulse blend 1 clove garlic and ½ medium size onion in a small amount of olive oil until almost combined into a spread. Add the blended mixture to a large bowl with the minced pork.  Mix with cleanly washed hands while adding  finely diced fennel and spring onion. Add salt and pepper to taste.  Shape the meat patty into ball, cover and place in the freezer for 1 hour.  Take it out of the freezer and put in the fridge till cooking time.

Preparation for vegetables:
2 plum tomato

1 zuchinni

1 cup frozen mixed vegetable

Method:
Cut of ¼ of the top of tomatoes and scrap out all the seeds
Cut zuchinni in about 1 ½ in long each piece and scrap out all the seeds.

Boil the mixed vegetables with ½ ts salt in water for about 2 mins, drain and set in the serving plate.

Stuff tomatoes and zuchinni with pork pate generously. Heat 1 tb olive oil, add vegetables with the meat side down and fry for about till meat is complete cooked.  Take out the vegetables and set them on the serving plate.

Preparation for sauce:
1 tb olive oil

1/2 tsp caramelsauce

1 tsp chopped garlic

1 tb chopped onion

¼ cup chopped spring onion (only the green part)

½ cube chicken stock bullion

1 tbs oysters sauce

1/2 tsp ground white pepper

1 cup water

1 tsp corn flour dissolve in 2 tbs water

Method:
Heat olive oil and fry garlic till fragrant. Add chopped onion and fry till translucent. add water, oyster sauce, chicken bullion  and ground white pepper.  Lower heat and let simmer for 1 min.  Add corn starch mixture to thicken the gravy. Pour the gravy over the vegetables and serve.


Note: if there is balance of pork pate, you can always keep in the fridge and use it for another recipe.

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