Yield: 4 Servings
Measure | Ingredient |
---|---|
700 grams | Large new potatoes |
4 tablespoons | Olive oil |
\N \N | Salt and freshly ground black pepper |
3 \N | Shallots, ...or... |
6 \N | Spring onions |
450 grams | Tomatoes, preferably plum |
2 \N | Garlic cloves |
1 teaspoon | (level) paprika |
1 tablespoon | (level) tomato paste |
100 grams | Goats cheese, pref semi-soft chevre |
4 tablespoons | Creme fraiche or double cream |
1 tablespoon | Chopped chives |
225 grams | Large peeled prawns |
\N \N | 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
Recipe by: Good Housekeeping June 97, Food Supplement Posted to MC-Recipe Digest V1 #635 by Kerry Erwin <kerry@...> on Jun 04, 1997