Stuffed cucumbers

Name: Stuffed cucumbers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Braised cucumbers (approx. 1,2 kg); 1 1/2 l Vegetable broth (instant); 1 Onion; 1 Garlic clove; 150 g Carrots; 150 g Celery; 3 TABLESPOONS Butter; 4 TSP Curry; 200 g Original durum wheat (Ebly); 50 g Raisins; 1 can(s) (425 ml; net content: 400 ml) Coconut milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TEASPOONS sauce thickener; 7-10 Tbsp Mint

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Braised cucumbers (approx. 1,2 kg)
1 1/2 l Vegetable broth (instant)
1 Onion
1 Garlic clove
150 g Carrots
150 g Celery
3 TABLESPOONS Butter
4 TSP Curry
200 g Original durum wheat (Ebly)
50 g Raisins
1 can(s) (425 ml; net content: 400 ml) Coconut milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TEASPOONS sauce thickener
7-10 Tbsp Mint

Directions

1
Wash the braised cucumbers and peel the skin in strips. Cut off the ends and halve the cucumbers crosswise. Halve each piece diagonally and hollow out. Put the cucumbers into boiling broth and cook covered for 8-10 minutes. Take out and let drain. Keep stock.
2
Peel onion and garlic and chop finely. Peel, wash and chop the carrots. Clean, wash and chop the celery. Heat 2 tablespoons of butter in a saucepan. Sauté onion and garlic until translucent. Add carrots, celery, 2 teaspoons curry and wheat and fry for about 2 minutes. Stir in raisins and deglaze with 400 ml broth and 200 ml coconut milk. Bring to the boil, season with salt and pepper, cover and allow to swell over a low heat for about 10 minutes. Put the braised cucumbers into an ovenproof dish and fill with wheat mass. Pour on 200 ml stock and heat up in the preheated oven (electric cooker: 175 °C/ gas: level 2/ circulating air: not suitable) for 15-20 minutes. In the meantime, melt 1 tablespoon of butter in a pot.
3
Stir in raisins and deglaze with 400 ml broth and 200 ml coconut milk. Bring to the boil, season with salt and pepper, cover and allow to swell over a low heat for about 10 minutes. Put the braised cucumbers into an ovenproof dish and fill with wheat mass. Pour on 200 ml stock and heat up in the preheated oven (electric cooker: 175 °C/ gas: level 2/ circulating air: not suitable) for 15-20 minutes. In the meantime, melt 1 tablespoon of butter in a pot. Stir in 2 teaspoons of curry and sweat for 1 minute. Deglaze with 100 ml broth and 200 ml coconut milk. Bring to the boil and season with salt and pepper. Stir in sauce thickener and let it boil for 1 minute. Serve braised gherkins with curry sauce. Garnish with mint to taste
4
Stir in 2 teaspoons of curry and sweat for 1 minute. Deglaze with 100 ml broth and 200 ml coconut milk. Bring to the boil and season with salt and pepper. Stir in sauce thickener and let it boil for 1 minute. Serve braised gherkins with curry sauce. Garnish with mint to taste