Today’s recipe is for Stuffed Tomatoes, Herbie Pork Chops and garlic mushrooms, this is a lovely combination of food both in texture and colours.
View the video https://youtu.be/EMhIdvGQxEU
- 1 Beef Tomato per person.
- 1 onion diced.
- 1 pkt of pre cooked pilau rice. (Microwave rice is super for this)
- 1/2 tsp of Cumin.
- 1/2 tsp Coriander powder.
- 1/2 Garam Masala.
- 1/2 tsp Chili powder.
- 1 tsp of Garlic granules.
- Salt and Pepper.
- Carefully cut trough the top of the tomato and remove the pulp, chop up and retain for later. Place the tomatoes in an ashet.
- Fry the onion in a little oil until soft.
- Add the spices and stir through.
- Add the rice and tomato pulp.
- Stir everything together and add salt and pepper to taste.
- Fill the tomatoes with rice, put the lids back on and drizzle a little olive oil over the top.
In a pre heated oven 180’c, 374.F and gas mark 4 place the tomatoes on the top shelf cook for 45mins.
- 1tbs olive oil
- 4 Pork Chops
- 1-2tsp garlic granules
- 1/2tsp dried thyme
- 1/2tsp dried rosemary
- 50g butter
- salt and black pepper
- Pre heat oven to 200’C 400’F, Gas mark 6.
- In a frying pan suitable for the oven heat the oil until very hot.
- Place all 4 chops in the pan and don’t touch.
- Sprinkle, 1/2 of your garlic granules, thyme and Rosemary over the top, cook for 1 minute.
- Salt and pepper the chops.
- Turn the chops over and sprinkle over the remaining, garlic granules, rosemary and thyme, cook for a further 1 minute.
- Salt and pepper the chops.
- Throw in the butter, shoogle until melted and baste the chops.
- Put in the oven and cook for 5 minutes.
- Carefully remove and check the area closest to the bone to check your chop is cooked, if not baste them again and put back in the oven for 2 more minutes. I have never had to cook the chops for more than 7 minutes.
- 50-85g of mushrooms sliced
- 25g of butter
- 1tsp of garlic granules
- Melt the butter and add the garlic and mushrooms, toss the mushrooms until well coated and cook gently for 10mins.
Red Pepper Bread
- 600g of strong bread flour
- 2½ tsps of fast acting yeast
- 300mls of lukewarm water
- 1tsp of salt
- 2tbls of oil, I use rapeseed or olive oil
- 1 Red Pepper diced finely
- Into a large bowl measure your flour, yeast and salt keeping those two ingredients separate
- Add the red pepper and gently mix through
- Create a well in the centre and add the oil and ¾ of the water
- Bring all the ingredients together adding more water if needed
- Turn out onto a floured surface and knead until the dough feels smooth and complient
- Put into a lightly oiled bowl, cover and leave somewhere warm to rise (prove) this will take between 1 hour and 1½
- Knock the bread back with your knuckles
- Turn out onto a tray and shape into a round, tucking the edges in as you go
- Set aside to rise again for around 1hr
- With a sharp knife score a cross in the top, sprinkle over some flour
- In a pre heated oven 220°C 400°F Gas mark 5/6 bake for 25mins
- Carefully remove and tap the bottom, your bread should sound hollow, cook for a further 5mins if required.