#stuffed tomato

[misforgotten2]

What I see is the severed heads of clowns.Or as the French would say Têtes Coupées de Clowns.

 Bon appétit.

The Art of French Cooking   1962

[askwhatsforlunch]

Cumin and Cilantro Beef and Millet Stuffed Tomatoes

These deliciously fragrant Cumin and Cilantro Beef and Millet Stuffed Tomatoes sound more complicated than they actually are to prepare and they turn a little mince and a little millet into a generous and warming dinner! Happy Thursday!

Ingredients (serves 2):

3/4 cup millet

1/2 teaspoon coarse sea salt

2 cups water

1 tablespoon olive oil

1 onion

1 large garlic clove, minced

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

3 fluffy sprigs Garden Cilantro

145 grams/5 ounces beef mince

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 tablespoon Modena Balsamic Vinegar

2 large, just ripe heritage tomatoes

Rinse millet in a sieve under cold water.

In a small pot or saucepan, combine millet, coarse sea salt and water. Bring to the boil over medium-high heat. Once boiling, reduce heat to medium, and cook, 15 minutes until cooked. Drain millet thoroughly. Set aside.

Preheat oven to 200°C/395°F.

In a large deep skillet over medium-high heat, heat olive oil.

Peel and finely chop onion, and add to the oil. Cook, a couple of minutes until tender. Stir in garlic, and cook, another minute. Stir in ground cumin and coriander, and fry, a minute more. 

Finely chop Cilantro, and add to the skillet. Then, stir in beef mince, and cook, a few minutes, stirring occasionally until all browned. Season with fleur de sel and black pepper. Deglaze with Balsamic Vinegar.  Add reserved millet, and cook, a few minutes more.

Rinse heritage tomatoes. With a sharp knife, cut their tops off. Using a melon baller, scoop out the flesh of the tomatoes and roughly chop it. Stir into the skillet; cook, 1 minute. Remove from the heat.

Lightly oil a baking dish. Sit tomatoes onto the tin.

Generously fill hollowed out heritage tomatoes with beef and millet mixture, heaping it on top. Gently press tomato tops onto the filling. Place baking tin into the hot oven, and bake, at 200°C/395°F, 30 minutes.

Serve Cumin and Cilantro Beef and Millet Stuffed Tomatoes hot.

[brattylikestoeat]

[foodfuck]

roasted tofu with tamari, aubergine flower and tomato emulsion

[crankycook1967]

Crab Stuffed Tomato's

Crab Stuffed Tomato’s

Crab Stuffed Tomato’s

Tuesday night I made Cuban Pork Stew and served these tomatoeswith it. I wanted to compliment but not over ride the stew which cooks for almost 4 hours. These tomatoes would also make a good salad entree or a appetizer. The day was busy as usual for me, and as I often do-I chose to make a time consuming and fairly involved dish-knowing that I already had a pretty full day.…

View On WordPress

[to-promote-illogical-thinki-blog]

Stuffed leftover risotto into a tomato, and roasted a couple of peppers with mozzarella in them - dressed with lemon juice, garlic, chilli, parsley, toasted pine-nuts and garlic. Made 2 plates at around £1 a plate. 

Perfect for the penultimate night house-sitting for my silvery-striped friend.