| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sainsbury’s, Sainsbury7 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Cooking oil |
| 2 |
lg |
Onions; sliced thinly |
| 4 |
|
Green peppers; cut into strips |
| 4 |
|
Green chillies; sliced thinly |
|
|
; (optional) |
| 3 |
tb |
Tomato pur.e |
| 1 |
|
Chicken stock cube |
| 1/4 |
ts |
Salt |
| 1 |
pn |
Ground black pepper |
| 1 |
pn |
Sugar |
| 4 |
|
Sprigs fresh coriander; (optional) |
| 175 |
ml |
Water; (6 floz) |
| 1/2 |
|
Camembert cheese; sliced thinly or |
|
|
; 125g (4oz) mild |
|
|
; Cheddar, grated |
|
|
; finely |
| 1 |
|
150 millilit soured cream; (5 floz) |
INSTRUCTIONS
Heat the oven to 180 C, 350 F or Gas Mark 4.
Heat the oil in a heavy-based frying pan, add the onions and saut. them
until they are soft.
Remove the onions and then saut. the peppers until soft.
Replace the onions and add the chillies, if using, the tomato pur.e,
crumbled stock cube, salt, pepper, sugar and coriander if available.
Add the water, stir and cover. Simmer gently for 5 minutes and then mix in
the cheese and cream.
Transfer the mixture to an ovenproof dish and bake for 15 minutes or until
the cheese melts.
Variation: to make this into a main-course dish in its own right, add 225g
(8oz) cold roast pork with the cheese and cream before baking. Serve
wrapped in soft, warm tortillas.
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