• Food Inc |
• Recipes

PETITS FARCIS
SERVES 4

INGREDIENTS

• Daikon (peeled): 1
• Green zucchini: 1
• King oyster mushroom: 3
• Extra virgin olive oil: 100ml
• Sea salt, to taste
• Thyme: 3 sprigs
• Onion (peeled and finely diced): 1
• Shallot (peeled and finely diced): 2
• Red chilli (peeled and finely diced): 2
• Tomato (peeled and finely diced): 2
• Ginger (peeled and finely diced): 3cm
• Egg: 1
• Pine nuts: 50g
• Bread crumbs: 50g
• Parsley (washed and chopped): 50g
• Parmesan cheese (grated): 100g

METHOD

• Cut zucchini 3cm thick and use melon baller to remove insides and create a hole.
• Cut daikon 3cm thick and use melon baller to remove insides and create a hole.
• Cut mushroom in half (lengthwise) and use melon baller to remove insides and create a hole.|
• Place the vegetables on a steaming tray.
• Drizzle with olive oil, season to taste, add thyme.
• Steam at 85 degrees Celsius for 10 minutes.
• In a pot, heat olive oil on medium heat.
• Add shallot, chilli, ginger and garlic.
• Cook until fragrant.
• Add onion and tomato, cook for 3 minutes and allow to cool.
• Add egg, pine nuts and parsley, combine.
• Fill the steamed vegetables with stuffing.
• Top each with grated parmesan cheese.
• Bake at 180 degrees Celsius for 12 minutes.