John Myers
Ingredients for 6 servings:
- 3 cucumbers
- 750 g minced meat, mixed
- 3 m.-sized onion(s)
- 3 slices of toast
- 2 eggs
- 200 g grated cheese (Gouda or Emmental)
- 3 tbsp parsley, chopped
- 1 tbsp oil
- 125 ml white wine
- 500 ml water
- Soy sauce
- salt and pepper
- Paprika powder, hot
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes
Filled with minced meat and topped with cheese, with fresh cucumber sauce
Wash the cucumbers in hot water, then trim off the ends (do not peel the cucumbers). Halve the cucumbers lengthwise and widthwise and scoop out the excess liquid with a teaspoon, leaving about 5 mm of skin on all sides. Reserve the flesh, seeds, and ends. Place the hollowed-out cucumbers in a casserole dish or a deep baking sheet. Peel the onions and finely dice them, then fry them in a pan with 1 tablespoon of oil (they can brown, but you’d like to use some toasted ingredients for the sauce!). Remove the onions from the pan and set aside. Add the remaining cucumbers (ends, seeds, etc.) to the hot pan and simmer. Once the liquid has evaporated and the flesh has browned, deglaze with white wine, reduce the wine, and then deglaze with the water. Purée the sauce and strain it through a fine sieve until only the cucumber skin remains (this can be discarded). Add half of the sautéed onions to the sauce. Cover and simmer gently. Roughly dice the slices of bread and soak them briefly in warm water. Squeeze out the excess water and mix thoroughly with the onions, minced meat, eggs, parsley, and half of the cheese. Season with salt, pepper, and paprika. Fill the hollowed-out cucumbers with the mixture, sprinkle with the remaining cheese, and sprinkle a little paprika over the cheese. Cook the cucumbers on the middle rack at 220°C (top/bottom heat) for about 45-60 minutes. In the meantime, season the sauce with soy sauce, salt, pepper, and paprika to taste. I recommend basmati rice or boiled potatoes as a side dish.
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