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STUFFED TOMATO WHEELIt would be hard to improve on the flavour of fresh Irish tomatoes. July and August are the best months for them. The quality of our best greenhouse tomatoes is far superior in flavour and texture to any of the imported varieties. Irish tomatoes are very firm and so are ideal for stuffing. And stuffed tomatoes provide an ideal way of using up leftover meat, fish or vegetables.Serves: 4 Preparation time: 15 minutes Ingredients: 4 large tomatoes 2 medium-sized cooked potatoes 1 tablespoon cooked peas 1 teaspoon chopped herbs seasoning mayonnaise 4 pineapple rings finely chopped herbs Method: Cut tops from rounded ends of tomatoes. Scoop out the flesh and put through a sieve. Cut the potatoes into cubes, add sieved tomato flesh, peas, herbs, seasoning and mayonnaise to taste. Spoon this filling into the tomatoes. Place pineapple rings on individual serving plates, arrange the tomatoes on top and sprinkle with herbs. To vary: Serve hot, omitting pineapple rings, perhaps grating some cheese over the top of tomato. Bake in moderate oven for 10 to 15 minutes.
POACHED EGG MAYONNAISEServes: 4 Preparation time: 20 minutes Cooking time: 3 minutes Ingredients: 4 eggs 5–6 leaves of lettuce 1/2 cup mayonnaise cayenne pepper parsley sprigs Method: Poach eggs carefully for 3 minutes (see Chapter 1). Remove and put in a bowl of cold water. Arrange lettuce on a serving dish. Drain and dry eggs and set on bed of lettuce. Spoon mayonnaise over eggs and sprinkle with cayenne pepper. Decorate with sprigs of parsley. AIRY MUSHROOMSAs children we loved going to the fields to pick wild mushrooms. We were taught to check the colour underneath the cap; if they were black we had to discard them.The black ones were supposed to be fairies in disguise. They were, in fact, mushrooms too old to eat.When we got home we would put the fresh mushrooms in a big dish. When mother was out of the kitchen we’d usually manage to sneak two or three, skin them, season them, and put them on the oven floor for a minute with a lump of butter on each. Then we’d nip off to a corner of the front garden to eat them. This recipe is for a mushroom soufflé. Serves: 4 Preparation time: 20 minutes Cooking time: 35–45 minutes Oven position: centre Oven temperature: gas 5,190°C, 375°F Ingredients: 1oz melted margarine 25g 11/2 level tablespoons 2oz fine brown breadcrumbs 50g 1 cup 1oz margarine 25g 11/2 level tablespoons 1oz flour 25g 1/4 cup 5 fl oz milk 150ml 5/8 cup 4 egg yolks 5oz chopped mushrooms 150g 1 cup seasoning 5 egg whites Method: Prepare a 11/2 pint (3 cup) soufflé case by greasing with melted margarine, then dust with breadcrumbs. Cut out a double sheet of brown or greaseproof paper, 11/2 times the depth of soufflé case, allowing an inch on the width to overlap. Tie this strip around the outer edge of soufflé dish and grease the paper well. Melt the margarine, add flour and stir well; gradually add the milk and stir continuously until it reaches boiling point. Add the yolks, one at a time, add mushrooms and season to taste. Allow to cool. Beat the egg whites until firm. Add a tablespoonful to the sauce, then quickly fold in to the remainder. Turn mixture in prepared case. Set into the oven and cook for 35 to 45 minutes. Remove paper from outside the case. Serve immediately. |
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