Cheshire Cheese Stuffed Courgettes
This recipe has been devised for National Vegetarian Week to use our VegSoc Approved range of Cheese. Here we have a combination of our tangy Garlic and Chives Cheshire Cheese with seasonal stuffed courgettes. Low in fat and high in taste you can substitute any other cheese in our range except for maybe Sticky Toffee Heaven! Prep 15 minutes cooking time 35 minutes suitable as a starter for 4 or main for 2 people. Recipe by co-founder Simon Spurrell
2 large courgettes halved
1 large red onion finely chopped
1 red pepper finely chopped
1/4 bulb fennel chopped
8 chestnut mushrooms chopped
1 red chilli finely chopped
1 heaped tsp of paprika
2 tbsp of sesame seeds
1/2 tin of chopped tomatoes
Bunch chopped fresh herbs we used oregano, basil, coriander.
1 tbsp Extra Virgin Olive Oil
1 tbsp salted butter
200g Garlic & Black Pepper Cheshire Cheese coasely grated
1. Pre-heat your oven to 200c/fan 180c. Boil a large pan of salted water and place the halved courgettes in the boiling water simmer for 10 minutes until the flesh is soft enough to scoop out. Plunge the courgettes into cold water then using a teaspoon remove the flesh leaving a layer in the courgette shell. Place the shells into a baking dish and then season with salt and pepper and dice up the courgette flesh.
2. In a heavy bottomed pan heat the oil and butter and then add the chopped onions and saute for 2 minutes until softened. Add the pepper, fennel, mushrooms, chilli and paprika and cook over a medium heat stirring regularly for another 3-5 minutes. Add the seame seeds, tomatoes courgette flesh and fresh herbs and cook for another 5 minutes saeaon well with salt and pepper. Take the pan off the heat and stir in half of the Garlic and Black Pepper Cheshire Cheese.
3. Fill the courgette shells with the mixture allowing a heaped amount into each courgette half. Sprinkle the remainder of the Garlic & Black Pepper Cheshire Cheese over the top. Place into the oven for 20-25 minutes until the Cheese is starting to brown on top. Leave to stand for a few minutes as they will be very hot.