|Aubergine rolls stuffed with sausage meat, breadcrumbs, herbs and spices.
So giggles aside what springs to mind when we speak of stuffing? Is it the annual ritual taxidermy performed on the Christmas turkey or goose or the pre - Sunday lunch surgical performance on the roast chicken, or joint of pork or lamb ?
|Stuffed field mushrooms.
Despite its connotations we at IF happen to believe that stuffing is highly underrated ( if that's not an oxymoron!) Sausage meat is the obvious and perhaps the most convenient choice. Lamb, chicken, beef, pork or venison sausage meat all make a good stuffing base. Alternatively flaked fish such as salmon mixed with cooked rice is a great start or for a totally vegetarian option couscous with nuts and sultanas is delicious. Meats and fish can be used either cooked or uncooked. If using uncooked just blitz them in the blender using the pulse button and flavour with your choice of herbs or spices. Lighten the mix with a fistful of breadcrumbs. We keep a jar of crumbs on the go all the time - a great way to use those odds and ends of loaves, baguettes etc that always seem to get left uneaten.
To the left we show large field mushrooms topped with a mix of sausage meat and bread crumbs while above we show equally delicious aubergine rolls - (which have in both cases been pre-cooked for a few minutes before the concealment was added and baked again for approximately 30 minutes).
Posted by incredibly fed