BASMATI & WILD RICE GRILLED TOMATO

Lamb Neck – Manchego – Anchovies

Ingredients

Baked Tomato

4 Beef Tomatoes – remove top and seeds

200g Basmati & Wild Rice

600g Lamb Neck

Shallot – Carrot – Celery – Rosemary – Lamb Stock – Red Wine

1 Onion – finely chopped

2 Garlic Clove – crushed

100g Manchego Ewes Cheese – grated

30g Anchovies

60g Black Olives – chopped

2tbs Basil – chopped

Olive Oil – Rosemary – Sea Salt – Garlic

Method

• Seal the lamb neck then place in a tray with vegetables, herbs, stock & red wine, cook slowly at 100˚c for 4 hours or until meat is tender. Allow the meat to cool before picking it down, pass off liquid and reduce by half reserve for sauce.
• Cook rice in plenty of boiling salted water.
• Sweat off onion, garlic and anchovies in a little olive oil then add to rice mix in grated manchego, black olives and basil, season.
• Stuff the tomatoes with the mixture put top back on and place on a tray, drizzle with olive oil, rosemary, sea salt and garlic cloves and cook on the Synergy Grill with a bowl over the top to retain the heat for approx 10 minutes.
• Remove and drizzle with lamb jus.

Author Dez Turland PR & Marketing Chef Saunton Sands Hotel/Brend Hotels