There were two hearty, warming dishes on today’s show, perfect comfort food on a cold and blustery day! Here are the recipes.
Gruyère Stuffed Tomatoes
Simon’s stuffed tomatoes make a delicious light lunch or dinnertime starter, and are a perfect meal for veggies and meat-eaters alike. He recommends using really big beef or slicing tomatoes so you can fit more mixture inside. Simon stuffs them with a combination of mushrooms, peppers and gruyère cheese sauce, but you could use another melting cheese.
- Serves 4
- Preparation time: 40 mins
- Cooking time: 20 mins
For the tomatoes
- 4 beef tomatoes
- Salt and freshly ground black pepper
- 400ml/14½fl oz double cream
- 200g/7oz gruyère, grated
- 1 tbsp vegetable oil
- 1 garlic clove, chopped
- 2 courgettes, finely chopped
- 2 red peppers, finely chopped
- 75g/2¾ oz button mushrooms, finely chopped
For the dressing
- 25ml/1fl oz red wine vinegar
- 75ml/3fl oz virgin olive oil
- Handful of rocket
- Preheat the oven to 160˚C/325˚F/Gas 3.
- Skin the tomatoes by placing them into a bowl and covering them with boiling water. Set aside for 30 seconds to one minute, or until the skins have split. Remove from the water with a slotted spoon and when they’re cool enough to handle peel off the skins then plunge briefly into cold water.
- Slice off the top of the tomatoes and set aside. Remove the juice and pulp from the middle of the tomato, being careful not to break the flesh, and set aside. Season the inside of the tomato with salt and freshly ground black pepper.
- Place the cream into a heavy-based saucepan and slowly bring to the boil, continue to cook until the volume of the liquid has reduced by half. Stir 150g/5oz gruyère into the cream until smooth.
- Meanwhile, heat one tablespoon of oil and gently fry the garlic, courgettes, peppers and mushrooms.
- Remove the cream mixture from the heat and fold in the vegetables until well combined. Divide the mixture between the tomatoes and top with the remaining cheese. Place the tomato lids on top and bake in the oven for 10-15 mins, or until the cheese on top is golden-brown and bubbling.
- For the dressing, pass the tomato juice and pulp through a sieve. Season and add the red wine vinegar. Next whisk in the oil and toss the rocket in the dressing.
- To serve, place a little rocket onto serving plates and top with a tomato.
Simon’s Pastitsio is a classic Greek pasta dish, which is similar to Moussaka or Italian lasagne. ‘Pastitsio’ means a mess or hodgepodge in Greek. In Greece, they traditionally use long tubes of pasta but Simon recommends using penne or rigatoni. This dish makes a perfect family dinner.
- Serves 6
- Preparation time: 45 mins
- Cooking time: 30 mins
- 450g lean beef mince
- 1 finely chopped onion
- 1 finely chopped red pepper
- 1 finely chopped green pepper
- 1 tsp cinnamon
- 2 x 400g tins chopped tomatoes
- 200g tomato purée
- Salt and pepper
- 1 tsp each of dried thyme, parsley and oregano
- 2 bay leaves
- Oil for frying
- 350g cooked penne or rigatoni, cooked according to packet instructions
For the topping
- 175g crème fraîche
- 150g strong mature cheddar
- 50g finely grated parmesan
- 1 egg
- 1 tbsp Dijon mustard
- First brown the mince in a pan with a little oil, then remove and set aside.
- Next gently fry the onion and peppers until soft, which will take about 5 minutes.
- Add the mince back in the pan together with the tomato purée, cinnamon and bay leaf. Cook for a further 5 minutes.
- Next add the tinned tomatoes and dried herbs. Bring the mixture to the boil, then simmer for at least 30 minutes. Season well to taste.
- Grease an ovenproof dish with oil. Add half the pasta, followed by half the sauce, then repeat with the remaining pasta and sauce.
- For the topping, beat all the ingredients together and spoon the mixture on top.
- Bake at 200˚C for about 15-20 minutes or until the topping has set and the dish is hot throughout.
- Serve wedges of the pastitsio with a lovely Greek feta salad.
The show’s recipes so far are in our Recipes section at ocado.com
Naomi, PR and Social Media Executive