Friday, 20 November 2015

Baked Courgette with Tomato and Minced Beef

A simple supper time  treat
A baked casserole of courgette, tomatoes, and minced beef under a lush layer of béchamel sauce

Cut courgette lengthwise and smother with a little olive oil. 
Season courgette with salt and black pepper.
Heat  a heavy-based grill pan and grill the courgette for 2-3 minutes on each side. 
Remove from the pan and set aside to drain on kitchen paper.

In another pan, heat 1 tbsp  of oil and fry chopped onion until soft and starting to colour.
Add minced garlic  and cook for further 2 minutes.
Add mince beef to the pan and cook until nicely browned.
Add chopped stewed tomatoes and cook for about 20 minutes.

Next, to make the béchamel sauce, 
melt butter in a large saucepan and stir in the flour. 
Cook for a few seconds, then gradually stir in milk. 
Add parmesan and simmer the sauce gently for 4-5 minutes, stirring regularly. 
Season to taste with salt and ground black pepper.

To assemble, 
cover the base of the casserole dish with courgette, 
fllowed by the mince meat and béchamel sauce,
finishing with a sprinkling of parmesan.

Bake in 180C oven for about 30 minutes

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