In my youth our little village used to celebrate our National Day with a giant BBQ, wine, beer and fireworks. We had a méchoui: a whole barbecued lamb stuffed with rice, veggies and lots of herbs. It’s delicious, cheap and a total crowd pleaser. This year, like the year before and the year before that, and the year before…you got the idea, I am not in France. My little village, lost in the deep Southern French countryside, doesn’t organise a big méchoui anymore so here’s an alternative recipe that keeps the festive spirit of our village gatherings: Farcis or in English stuffed veggies.
I love this recipe because it's cheap, you can make it all year round, stuffing whatever seasonal vegetable as long as it’s big enough to be stuffed. It can be fancy or very cheap depending on the type of meat you’re using: lamb, veal, beef, pork, sausage meat. The beauty of this recipe is that it works with almost everything! It can also make a wonderful vegetarian alternative, if you switch the meat to bread crumbs! I’ll let you in my mother’s recipes and hope you’ll like these simple family recipes! Happy Bastille day everyone!
SUMMER FARCIS
Things you need: Ingredients:
a deep gratin dish 4 big aubergines or 4 big courgettes or 4 red bell peppers
big bowl 300g of mince meat
chopping board 1 onion
knife 1 carrot
tablespoon 1 branch of celery
Wooden spoon 1 tomato
Frying pan 4 cloves of garlic
1 bunch of parsley or basil or thym
Parmesan or gruyere or emmental or cheddar cheese
Salt & pepper
Preheat your oven to 180 degrees C
In a gratin dish, drizzle some olive oil. Hollow your aubergines/courgettes, make sure there’s still enough flesh in them to keep their shape while cooking but it also has to be hallow enough to hold a generous amount of stuffing. If you want to stuff bell peppers, just take the seeds out and add 1 red bell pepper to your stuffing. Put your hollowed veggies into the dish, drizzle a little bit of olive oil on them and season (salt and pepper) to taste. That way, your aubergines/courgettes/ red bell peppers won’t be blend.
Then cut their flesh into cubes, dice the celery, the carrot, the onion and the garlic. Preheat a pan on medium heat, once it’s hot put 1 tbsp of olive oil to the pan. Then the diced veggies, and let them cook for 5 mins. You’re actually pre-cooking them to make them tastier. Let your veggie mix cool down, put your mince meat into a big bowl and add the vegetables to it. Chop one bunch of parsley (basil or thym works well, too), season well with salt and pepper. Mix your stuffing well by hand or using a big spoon if you prefer. With a tablespoon, scoop the stuffing into the veggies, and form a dome. Repeat the operation until all of your hollowed vegetables are stuffed. Put some cheese on top, once your oven is hot put stuffed veggies into the oven for 30-40 mins.
Bon appétit !
I love this recipe because it's cheap, you can make it all year round, stuffing whatever seasonal vegetable as long as it’s big enough to be stuffed. It can be fancy or very cheap depending on the type of meat you’re using: lamb, veal, beef, pork, sausage meat. The beauty of this recipe is that it works with almost everything! It can also make a wonderful vegetarian alternative, if you switch the meat to bread crumbs! I’ll let you in my mother’s recipes and hope you’ll like these simple family recipes! Happy Bastille day everyone!
SUMMER FARCIS
Things you need: Ingredients:
a deep gratin dish 4 big aubergines or 4 big courgettes or 4 red bell peppers
big bowl 300g of mince meat
chopping board 1 onion
knife 1 carrot
tablespoon 1 branch of celery
Wooden spoon 1 tomato
Frying pan 4 cloves of garlic
1 bunch of parsley or basil or thym
Parmesan or gruyere or emmental or cheddar cheese
Salt & pepper
Preheat your oven to 180 degrees C
In a gratin dish, drizzle some olive oil. Hollow your aubergines/courgettes, make sure there’s still enough flesh in them to keep their shape while cooking but it also has to be hallow enough to hold a generous amount of stuffing. If you want to stuff bell peppers, just take the seeds out and add 1 red bell pepper to your stuffing. Put your hollowed veggies into the dish, drizzle a little bit of olive oil on them and season (salt and pepper) to taste. That way, your aubergines/courgettes/ red bell peppers won’t be blend.
Then cut their flesh into cubes, dice the celery, the carrot, the onion and the garlic. Preheat a pan on medium heat, once it’s hot put 1 tbsp of olive oil to the pan. Then the diced veggies, and let them cook for 5 mins. You’re actually pre-cooking them to make them tastier. Let your veggie mix cool down, put your mince meat into a big bowl and add the vegetables to it. Chop one bunch of parsley (basil or thym works well, too), season well with salt and pepper. Mix your stuffing well by hand or using a big spoon if you prefer. With a tablespoon, scoop the stuffing into the veggies, and form a dome. Repeat the operation until all of your hollowed vegetables are stuffed. Put some cheese on top, once your oven is hot put stuffed veggies into the oven for 30-40 mins.
Bon appétit !
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