Wednesday, 28 August 2013

Sage and Mushroom Stuffed Capsicums

NAME: _Sage and Mushroom Stuffed Capsicums

2 large capsicums
1 egg
2 tbsp milk

1 cup basmati
2 cups water (beef stock)
12 small button mushrooms
1 tbsp butter
4 tsp dried sage
1/4 nutmeg
1 tbsp caraway seeds
2 tbsp pine nuts

Prepare the rice, boil 1 cup rice in 2 cups stock or water, reduce to simmer once boiling and simmer until all water is absorbed. Set aside.

Stem and skin mushrooms, cut caps into 8 sections. Place in saucepan with the butter, caraway seeds, and pine nuts. Fry until pine nuts smell toasty, add the rice and toss while still frying, add the sage and ground nutmeg, stir, salt to taste, and take from heat. Allow to cool before use.

(If you didn't use beef stock for the rice, add a tsp beef stock powder at the same time as adding the sage and nutmeg.)

Cut capsicums in half lengthways, remove ribs and seeds, trim the stem and seed mass without puncturing the capsicum. Over a medium flame, hold capsicums in tongs and char-blacken the outside.

Arrange in glass ovenproof dish, microwabe on 50% power for around ten minutes, until they have partly softened. Fill with the stuffing, brush over filling with a glaze made of the egg and milk beaten together. Place in oven for 60 minutes at around 190C.

Serve hot, or cold as mezes.

I tend to use the stock powder option a lot, as I often have rice left over from another meal. I use one of the milder stock cubes and crumble it to powder.


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