Stuffed Zucchini with Avgolemono

Meat Fish Poultry and EggsPasta Rice and Grains
Written By Michaela Davison
 

What an inspiring weekend it was, demonstrations, discussions and tastings at the Chefs Masterclass at Langham Melbourne for Melbourne Food & Wine Festival.

I feel immensely privileged to have been part of the Chefs Masterclass amongst some of the world’s best culinary masters…it was so much fun. Chocolate masterpieces created by Johnny Iuzzini, inspiring discussions together with delicious seafood by Mauro Uliassi and so much more.

Hope everyone that came to my session enjoyed it as much as I did.

Here one of the recipes that I prepared on the day…Mary x

 

  • 8 white (Lebanese/white) zucchini

  • 200 grams beef mince

  • ¾ cup medium grain rice

  • 2 heaped tablespoons chopped parsley

  • 1 heaped tablespoon chopped mint

  • 1 teaspoon chopped dill

  • 1 tablespoon tomato paste or ½ cup tomato passatta

  • olive oil

  • salt and pepper

  • egg and lemon sauce

 

Prepare the zucchini by washing and trimming the stalk end. Carefully remove the pulp using a teaspoon or knife, making sure not to pierce the other end, and set aside.

Place the mince, rice, tomato paste and herbs into a bowl and season. Mix well using your hands and fill the hollowed out zucchini. Place the filled zucchini into a large pan, add 1 cup water and a teaspoon of the tomato paste and drizzle with a little olive oil.

Cook slowly on the stove top, keeping an eye on it, for about an hour or until cooked.

 

Avgolemono (Egg and lemon sauce)

  • 2 eggs

  • juice of 1 lemon

  • juice from stock

Lightly beat the eggs in a small bowl, adding lemon juice gradually.

Slowly add a little stock into the egg and lemon mixture beating all the time, add a little more stock, continue mixing.  Pour the egg and lemon sauce into your soup or dish stirring well so it doesn’t curdle.

Michaela Davison https://www.cloverson.com
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