Recipe: Appetizing MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE. Read Customer Reviews & Find Best Sellers. See great recipes for Sig's Cauliflower Puree with Minced Meat too! For delivery or for reservation to enjoy at the restaurant with a previous booking (both available from Monday to Saturday).

Add stock if required, some salt and fresh. Put the potatoes and vegetable stock in a large saucepan. Remove and then add chickpeas, prosciutto, baby spinach leaves and shallots. You can cook MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

1. It's 4 of tomatoes.
2. It's of salt.
3. You need of olive oil.
4. You need of stuffing.
5. It's 1 cup of long grain rice (cooked).
6. Prepare 4 of Chargrilled capsicum, multi coloured, diced.
7. You need 1/2 of red onion, chopped.
8. Prepare 1 tbsp of moroccan seasoning.
9. Prepare 2 of garlic, crushed.
10. You need 1/4 bunch of basil, chopped.
11. Prepare of puree.
12. Prepare 4 of potatoes, peeled & diced.
13. Prepare 4 tbsp of coconut cream.
14. You need 50 grams of butter.
15. It's 1 of vegetable stock cube.
16. It's of white pepper.

Drizzle over the top with olive oil, place a dollop of sour cream on and season with cracked pepper and salt. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt. Add the potatoes and the warm milk and cream mixture.

MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE instructions

1. Stove on high heat. Boil potatoes until softened. Remove and drain. Add back to the pot..
2. Oven 180°c. Cut tops of tomatoes off to make a lid. With a small knife, cut around inside of the tomatoes and scoop out the insides with a spoon..
3. In a bowl, mix the stuffing ingredients together. Stuff the tomatoes then replace the top (lid).
4. Place the 4 stuffed tomatoes in a muffin tray so they dont roll around. Drizzle with olive oil. Place in oven. Cook for 20 minutes or until just softened. Do not over cook, will go soggy..
5. While still in the pot, add the butter, cream and stock cube to the potatoes and blend until smooth with stick blender. Add more cream if needed. Season with the white pepper..
6. Remove tomatoes from oven. Smear puree along a plate and place a tomato on top. Serve immediately..
7. Note: vegan option- instead of bocconcini balls use a simple white sauce... Ingredients: 1 tsp butter. 1 tsp plain flour. 1/2 tsp dijon mustard. 1 cup soy milk or milk of choice. In a saucepan, melt butter, then add flour. Stir. Cook off flour for 5 mintues. Then with a whisk, slowly add the milk and whisk to stop lumps. Add more milk if needed. Add mustard..

In a large baking dish, place the onions, bell pepper and the can of chopped tomatoes. Mix the cream and thyme leaves and tip over the onions. Refresh in iced water, peel, cut off tops and scoop out seeds. Place in a colander, rinse with cold water and drain. Fill hollowed out tomatoes with mixture.