| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 750 |
g |
Small new potatoes; scrubbed (1 1/2lb) |
| 1 |
tb |
Polyunsaturated oil |
| 1 |
|
Onion; chopped |
| 2 |
|
Green peppers; de-seeded and |
|
|
; chopped |
| 1 |
tb |
Fennel seeds |
| 1 |
ts |
Cumin seeds |
|
|
A pinch of dried oregano |
| 627 |
g |
Canned chopped tomatoes; (22oz) |
| 100 |
g |
Mozzarella cheese; sliced (3 1/2oz) |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Cook the potatoes in boiling water for 10-15 minutes or tender.
Drain and place in a greased ovenproof dish .
Heat the oil in a large saucepan, add the onion and green peppers, and cook
over a moderate heat for 10 minutes, stirring occasionally.
Add the fennel, cumin and oregano, and cook for a further 2 minutes .
Add the tomatoes, season with pepper and simmer for 15 minutes or until
slightly thickened.
Meanwhile,preheat the oven to Gas Mark 4/180 =F8C/350 =F8F. Pour the tomato
mixture over the potatoes and bake for 25 minutes.
Remove from the oven and top with the cheese. Bake for a further 15-20
minutes or until golden.
Serve with a plain green vegetable, such as broccoli, or a mixed salad.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #4 by Alan Hewitt <alan@atoc.demon.co.uk> on
Feb 3, 1999
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