- 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 tbsp basil, chopped
- 4 beef tomatoes, remove top and seeds
- Olive oil, rosemary, sea salt, garlic for drizzling
Basmati and Wild Rice Baked Tomato
Basmati and Wild Rice Baked Tomato
300 min
This flavourful tomato is oven-roasted and stuffed with exotic Basmati & Wild #rice, slow-cooked lamb and a generous helping of Manchego cheese for good measure.
Ingredients
Method
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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
