Recipes

Tilda basmati & wild rice baked tomato

Name: Tilda basmati & wild rice baked tomato
Yield: 4 servings
Ingredients: 600g Lamb neck; 200g Shallot, carrot, celery, rosemary, lamb stock, red wine; 200g Tilda basmati & wild rice; 1 Onion, finely chopped; 2 Garlic cloves, crushed; 30g Anchovies; 100g Manchego ewe’s cheese, grated; 60g Black olives, chopped; 2 tbsps Basil, chopped; 4 Beef tomatoes, remove top and seeds; for drizzling Olive oil, rosemary, sea salt, garlic

With slow cooked lamb neck, manchego cheese, anchovies, black olive, lamb jus.

13/03/2020

Serves 4

Rating

Votes: 0 Average: 0

Ingredients

Lamb neck	600g
Shallot, carrot, celery, rosemary, lamb stock, red wine	200g
Tilda basmati & wild rice	200g
Onion, finely chopped	1
Garlic cloves, crushed	2
Anchovies	30g
Manchego ewe’s cheese, grated	100g
Black olives, chopped	60g
Basil, chopped	2 tbsps
Beef tomatoes, remove top and seeds	4
Olive oil, rosemary, sea salt, garlic	for drizzling

Method

The page that you are currently reading is an ad feature

Seal the lamb neck and place in a tray with the vegetables, rosemary, lamb stock & red wine, then cook slowly at 100˚C for 4 hours or until meat is tender. Allow the meat to cool before picking it down, pass off the liquid and reduce it by half, then reserve for the sauce.
Cook the Tilda basmati & wild rice as indicated on the packet, then drain.
Sweat off the onion, garlic and anchovies in a little olive oil, then add to the rice and mix in the grated manchego cheese, black olives, lamb neck meat and basil, then season.
Stuff the tomatoes with the mixture, put the tops back on and then place on a tray. Drizzle with olive oil, rosemary, sea salt and garlic cloves. Cook at 180˚C for approximately 20 minutes.
Remove and serve with the lamb jus.