Stuffed zucchini rings in a bed of chard

Ingredients for 2 servings:

• 2 large zucchini, yellow
• e.g. flowers from the zucchini
• 4 leaves of chard (leaf chard)
• 250 g minced meat, half beef, half pork
• 1 shallot(s)
• 1 clove(s) garlic
• 1 piece(s) ginger, approx. 0.5 cm
• 2 tbsp coriander greens, finely chopped
• 2 kaffir lime leaves, finely chopped
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp coconut cream
• 3 tbsp peanuts, unsalted
• Olive oil with limes
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a recipe for the steamer

Wash the chard leaves and remove the stalks. Tear them into pieces, line a perforated cooking container, and season lightly with salt and pepper. Wash the zucchini, cut them into approximately 3 cm thick slices, and hollow them out. Finely dice the shallots and garlic, and peel and finely chop the ginger. Mix the minced meat with the shallots, garlic, ginger, kaffir lime leaves, fish sauce, soy sauce, and coconut cream until smooth. Season with a little salt and pepper. Fill the hollowed-out zucchini pieces and, if desired, the zucchini blossoms with the mixture. Spread the filled pieces on the bed of chard and drizzle both the fruit and the chard with a little lime oil. Steam for 10 minutes at 100°C. Meanwhile, lightly toast the peanuts in a pan. Sprinkle the zucchini and chard with the peanuts before serving. Serve with rice and Asian sauces, such as chili sauce or dim sum sauce.