Make it Scotch

Stuffed Vegetable Parcels

  • Prep 1+ hours
  • Cook 25+ mins
  • Serves 6

Ingredients

Cooking Method

  • 1
    Prepare the vegetables. Hollow out the aubergine and courgette leaving a thin wall that can hold its shape, not too thin, and retain all the pulp. Roughly chop the pulp and set aside.
  • 2
    Separate the inner onion and fennel layers, leaving hollow shapes 1 or 2 layers thick. Finely chop the middles of the onion and fennel and set aside.
  • 3
    Run a serrated knife around the lemon halves leaving a thin layer of the flesh, do this over a bowl so that you don't lose the juice . Chop the lemon flesh and add to the bowl of juice.
  • 4
    Prepare the two different meat stuffings
  • 5
    In two tablespoons of olive oil in a large frying pan, gently fry the chopped onion, garlic, and carrot, about 5 minutes, add the chopped fennel and cook for a few more minutes.
  • 6
    Then add the aubergine and courgette pulp and cook a further 5 minutes until beginning to soften, adding more oil if necessary.
  • 7
    Add the chopped tomatoes and wine, if using, and simmer for about 10 minutes.
  • 8
    Take two mixing bowls and divide the vegetable mixture evenly between them.
  • 9
    Wipe the pan again and repeat with the lamb mince ( you may not need more oil if the lamb has plenty of its own), and when it is brown, melt in the redcurrant jelly, some of the reserved lemon juice ( try a tablespoon at a time)and parsley, finally adding it to the second bowl of prepared vegetables. Mix well and check the seasoning.
  • 10
    Fill the courgette, red onion and pepper halves with the beef filling.
  • 11
    And the aubergine, fennel and lemon halves with the lamb filling.
  • 12
    Wrap each separate filled vegetable half in oiled foil and pinch to seal securely. Chill the parcels overnight or until ready to pop on the barbecue.
  • 13
    Cook on the barbecue ( preferably "kettle-style" lidded barbecue), vegetable side down, don't turn the packages over, for about 25-30 minutes or longer until the vegetables are tender and the stuffing is piping hot.
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