| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casserole, Main course, New, Potatoes, Prawns | 4 | Servings | |
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 |
INSTRUCTIONS
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@north.org> on Jun 04, 1997
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