Sunday, October 3, 2010

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.

18 comments:

  1. This looks so delicious and elegant. I would love to serve this to guests, omitting the veggies, and just serving it with fresh baguette, as you mentioned. The veggies add a colorful touch!

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  2. Elisabeth,

    Without the veggies is fine, it really individual preference.Thanks for dropping by again. I really appreciate your kind words.

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  3. Nice pic !
    We´re fancy about the word kwai,
    as we live in Thailand, the word kwai means in Thai language water buffalo and is a strong cuss word.
    Greetz from Chiang Mai, Thailand
    The Foodist Team

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  4. Yummy!! These look so good!! Congrats on the top 9!

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  5. Congrats on the top 9! this looks so yummy!!!!!!!

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  6. So incredibly lovely! Congratulations on the top 9, it looks delicious :o)

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  7. Carolyn,
    Thanks. I really appreciate your visit.

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  8. Hi The Foodist
    Thanks for dropping by. I learn a new Thai word:D

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  9. Hi patissierement-votre,
    It is so sweet of you to drop by and congratulate me:D thanks my dear, I really appreciate it! Hope to see you again soon.

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  10. Hi Veronica,

    So nice of you to congratulate me and visit me often. I really appreciate it.

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  11. Hi WTCT,

    Thanks dear and when I get back from my trip I will contribute more recipes to your site.

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  12. Hi Eva,
    Very kind of you to congratulate me. I really appreciate it! drop by often okay?

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  13. The stuffed vegetables are beautiful and would be wonderful with that savory onion gravy. Your Yorkie looks so cute too!

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  14. Hi The Mom Chef,
    Thank you for coming back to check on my recipes. My dog is s Miniature Snauzher and her name is Ruby:D She gives as much joy as cooking. I love her very much.

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  15. Hi Raven,

    Thanks! Good to see you again.

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I love to hear from you. Your comments mean a lot to me. Thanks!