Pawaru-Grahmata

№ 35VI. nodaļa

Pildītas gurķes

Cucumbers stuffed with lamb

  • Serves 4–6
  • about 2 hours, including the broth
  • Melnraksts · vēl nav izmēģināts

1796Pilditas gurkes.

Modernizētslpp. 259 · PDF 273
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Trim the skin and sinews from the lamb. If you have time, simmer the trimmings in 750 ml water for 1 hour to make a light broth, then strain it.
  2. Peel the cucumbers, cut a slice off one end and scoop out the seeds with a long spoon or an apple corer, leaving a wall about 1 cm thick.
  3. Mince the lamb finely, or chop it in a food processor. Mix it with the eggs, nutmeg, melted butter, breadcrumbs and salt.
  4. Fill the cucumbers, pressing the stuffing in lightly. Roll any leftover stuffing into small parcels in the vine leaves and tie them with string.
  5. Lay the cucumbers and parcels in a wide pan just big enough to hold them. Add the broth, vine tendrils (or lemon juice), butter, mace, pepper and onion. Bring to a simmer, cover and cook very gently for 35–45 minutes, turning them carefully now and then, until the cucumbers are tender and the stuffing reaches 72 °C in the centre. Uncover for the last 10–15 minutes so the liquid reduces to a few spoonfuls of sauce.
  6. Untie the parcels and unwrap the stuffing; the book discards the leaves. Serve the cucumbers and stuffing with the reduced juices.

Notes

What the book says vs. what we added

the cucumbers peeled, cut at one end and hollowed out, the mutton cleaned of skin and sinews (which are boiled for broth), chopped very fine and mixed with eggs, grated nutmeg, melted butter and breadcrumb, the leftover stuffing wrapped in vine leaves and tied, all stewed slowly with the broth, finely cut vine tendrils, butter, whole mace, pepper and onions until the liquid has almost cooked away, turned carefully, and the string and leaves removed at the end, are the book's. The amounts, times, temperature and lemon juice substitute are ours.

Cucumbers

the book's cucumbers were probably large field cucumbers. Use thick, firm ones that can be hollowed without breaking; thin salad cucumbers will collapse.

Vine tendrils

they give a light sourness. If you have a grapevine, use young tendrils and shoot tips; otherwise lemon juice gives a similar effect.

Safety

minced lamb must be cooked through; check the centre of the stuffing reaches 72 °C.

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