Preparation

  1. Chop the garlic confit and place in a large mixing bowl with the chopped mint, coriander, thyme, chives, and Serrano pepper. Set aside.
  2. In a medium sauté pan, heat 50g (3 tbsps.) of olive oil over medium to high heat. Sauté the onions until golden. Cool slightly.
  3. Add the cooked onions and the Redefine Beef to the bowl and knead the mixture into a unified mass.
  4. Prepare the sauce: In a saucepan, heat 30g (2 tbsps.) olive oil, over medium to high heat. Add the spices.
  5. Cook for a few minutes, stirring constantly, till the spices are fragrant.
  6. Add the water and bring to a boil. Reduce heat to a simmer and continue to cook for an additional 5 minutes. Set the sauce aside.
  7. Prepare the vegetables: Cut the tomatoes, potatoes and zucchini in half, lengthwise.  Remove the stem from the mushrooms, leaving just the cap.
  8. Scoop out the center of each vegetable, except for the mushroom caps, with a Parisian spoon (melon baller) to create a hollow space to hold the filling, making sure to maintain the integrity and shape of the vegetable walls. Scoop out as much as possible, making the vegetable walls as thin as possible.
  9. Stuff the mushroom caps, and each hollowed out vegetable, with the reserved filling. Place the prepared vegetables and the mushroom caps in a shallow baking dish or heat proof casserole.
  10. Preheat your oven to 200°C (400°F). Bake vegetables for 15 min.
  11. Remove pan from oven. Pour the sauce over the vegetables. Return the stuffed vegetables to the oven and continue to bake for an additional 10 minutes. Serve.
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Ingredients

The Filling

250g (9 oz) Redefine Beef

5g (1 tsp) garlic confit

110g (1/2 cup) 1 medium onion, chopped

5g (1 tsp) chopped mint leaves

15g (1 tbsp) chopped coriander leaves

7g (1 ½ tsps) chopped fresh thyme leaves

10g (2 tsps) chopped chives

35g (2 tbsps, plus 1 tsp) chopped scallions

10g (2 tsps) Serrano pepper, chopped

Pinch of salt

Pinch of black pepper

Pinch of ground cumin

50g (3 tbsps) olive oil

The Vegetables

2 Portobello mushrooms (approximately 10 cm (4 inches) in diameter)

2 medium tomatoes (120g/4.3 oz, each)

2 medium potatoes (150g/5.3 oz, each)

2 medium zucchinis (140g/5 oz, 20cm/8 inches long)

The Sauce

30g (2 tbsps) olive oil

100 ml (3.5 oz) water

2.5g (1/2 tsp) sweet paprika

2.5g (1/2 tsp) ground turmeric

Pinch of salt

Pinch of pepper