Baked Noodle Ring
INGREDIENTS:
700 g Large new potatoes
4 tb Olive oil
Salt and freshly ground
-black pepper
3 Shallots, ...or...
6 Spring onions
450 g Tomatoes, preferably plum
2 Garlic cloves
1 ts (level) paprika
1 tb (level) tomato paste
100 g Goats cheese, pref semi-soft
-chevre
4 tb Creme fraiche or double
-cream
1 tb Chopped chives
225 g Large peeled prawns
Fresh flat-leaf parsley, to
-garnish
700 g Large new potatoes
4 tb Olive oil
Salt and freshly ground
-black pepper
3 Shallots, ...or...
6 Spring onions
450 g Tomatoes, preferably plum
2 Garlic cloves
1 ts (level) paprika
1 tb (level) tomato paste
100 g Goats cheese, pref semi-soft
-chevre
4 tb Creme fraiche or double
-cream
1 tb Chopped chives
225 g Large peeled prawns
Fresh flat-leaf parsley, to
-garnish
1. Wash and prick the potatoes. Place in a roasting tin with 1 tbsp oil and sprinkle with sea salt. Cook at 200C/400F/Gas 6 for 45min-1hr or until soft.
2. Meanwhile, finely chop the shallots. Peel, deseed and roughly chop the tomatoes.
3. Heat the remaining oil in a saucepan, add the shallots and cook until soft. Crush the garlic and add to the pan with the paprika; cook for 30 secs. Add the tomato paste and cook for 1 min. Add the tomatoes, season and bubble for 15-20 minutes or until the mixture is thick and pulpy.
4. Crumble the goat's cheese, mix with the cr=E8me fra=EEche and chopped chives and season with pepper. Cut the potatoes with a cross, about three-quarters of the way through, then squeeze to open further. Mix the prawns into the tomato mixture, then put a spoonful into each potato.
5. Place the filled potatoes in an ovenproof dish, spoon goat's cheese mixture over the top, then cook at 220C/425F/Gas 7 for 15-20 minutes or until hot to the centre. Serve immediately, garnished with flat-leafed parsley.
NOTES : Although this dish takes a little while to cook in the oven, it's so quick and easy to prepare that it makes an ideal supper dish. Preparation time: 5 minutes Cooking time: 1 hr 20 minutes 430 cals per serving
2. Meanwhile, finely chop the shallots. Peel, deseed and roughly chop the tomatoes.
3. Heat the remaining oil in a saucepan, add the shallots and cook until soft. Crush the garlic and add to the pan with the paprika; cook for 30 secs. Add the tomato paste and cook for 1 min. Add the tomatoes, season and bubble for 15-20 minutes or until the mixture is thick and pulpy.
4. Crumble the goat's cheese, mix with the cr=E8me fra=EEche and chopped chives and season with pepper. Cut the potatoes with a cross, about three-quarters of the way through, then squeeze to open further. Mix the prawns into the tomato mixture, then put a spoonful into each potato.
5. Place the filled potatoes in an ovenproof dish, spoon goat's cheese mixture over the top, then cook at 220C/425F/Gas 7 for 15-20 minutes or until hot to the centre. Serve immediately, garnished with flat-leafed parsley.
NOTES : Although this dish takes a little while to cook in the oven, it's so quick and easy to prepare that it makes an ideal supper dish. Preparation time: 5 minutes Cooking time: 1 hr 20 minutes 430 cals per serving