Please watch in High Quality!
Here is a recipe I thought looked like I needed to try, so I did. Here is the result! The original recipe also called for mushrooms. The link to the original video, that I did my little veriation on, is after this recipe.
Stuffed Zucchini (Courgettes)
Serves: an army!
1 lb lean ground beef
about an inch of root ginger chopped
1 large or 2 small onions chopped
2-3 cloves of garlic
chopped coriander (Cilantro)
dash of Worcester Sauce
dash of tomato ketchup
chilli powder or chillies
zucchini/courgettes (remove ends and seeds) or marrow
salt and pepper to taste
2 cans diced stewed tomatoes (I used with chilis)
1 can beef stock
grated cheese for topping
Fry onions, garlic, ginger and beef until onions are soft
Add cans of tomatoes, chopped cilantro, ketchup, chili, Worcester sauce, cloves, 1 cup water and stock.
Simmer for half an hour
Add a 1 cup of rice and simmer until rice is cooked — add extra liquid as necessary
Place prepared zucchini/courgettes in an oven dish and fill with the meat and rice mix — cover with foil
Cook in oven at 180c (350f) for about 30-40 minutes — remove foil and top with grated cheese during the last 10 minutes
Serve with whatever you fancy!
To watch the original recipe from the Master himself, RandomWritings:
Duration : 0:3:57
Zagat Presents hosted an evening of vintage drinking at Keens Steakhouse, and if you weren’t able to make it, no worries we put together a video. Top drink doctors Dale DeGroff, Steve Olson, Paul Pacult, Andy Seymour and David Wondrich of B.A.R. (Beverage Alcohol Resource) mixed 19th centuryinspired libations, while Keens provided grub like mutton and prime rib. Stay tuned, because later in the week, we’ll have video of the master mixologists showing you how make some of these drinks at home.
Zagat Presents – The Vintage Dinner Series
B.A.R. (Beverage Alcohol Resource)
Duration : 0:1:39