Baked Stuffed Tomatoes With Black Pudding | Shirley Spear | Black Pudding .Club

Name: Baked Stuffed Tomatoes With Black Pudding | Shirley Spear | Black Pudding .Club
Ingredients: Scotland; Herald Scotland; 8 large Tomatoes , firm but ripe; 1 medium Onion; 4 slices good-quality Black Pudding; 4 Tbsp Cream Cheese; 1 Tbsp Dry White Breadcrumbs; 4 Tbsp Olive Oil; Handful fresh Oregano or Marjoram; Preheat the oven to 180°C / 350F / Gas Mark 4.; Place the black pudding on a baking sheet and cook for 10 minutes in the preheated oven until sizzling. Remove and leave to cool. Place in a mixing bowl and break up with a fork.; Chop the onion very finely and cook in two tablespoons of hot olive oil in a frying pan until soft and translucent. Remove and add to the black pudding mix.; Add the cream cheese and stir together well. No additional seasonings are required.; Place in the oven at 180°C and bake for up to 20 minutes until tomatoes and filling are hot.; Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Rated 0 out of 5 View on Amazon; Quick View On The Menu by James Mackenzie Books Rated 0 out of 5 View on Amazon; Quick View Black Pudding & Foie Gras by Andrew Pern Books Rated 0 out of 5 View on Amazon; Quick View The Stornoway Black Pudding Bible Books Rated 0 out of 5 View on Amazon

www.blackpudding.club

This recipe of Baked Stuffed Tomatoes with Black Pudding by Shirley Spear brings a hint of the Mediterranean to Scotland using locally produced ingredients.

View Original

Share this recipe:

Ingredients

Scotland
Herald Scotland
8 large Tomatoes , firm but ripe
1 medium Onion
4 slices good-quality Black Pudding
4 Tbsp Cream Cheese
1 Tbsp Dry White Breadcrumbs
4 Tbsp Olive Oil
Handful fresh Oregano or Marjoram
Preheat the oven to 180°C / 350F / Gas Mark 4.
Place the black pudding on a baking sheet and cook for 10 minutes in the preheated oven until sizzling. Remove and leave to cool. Place in a mixing bowl and break up with a fork.
Chop the onion very finely and cook in two tablespoons of hot olive oil in a frying pan until soft and translucent. Remove and add to the black pudding mix.
Add the cream cheese and stir together well. No additional seasonings are required.
Place in the oven at 180°C and bake for up to 20 minutes until tomatoes and filling are hot.
Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Rated 0 out of 5 View on Amazon
Quick View On The Menu by James Mackenzie Books Rated 0 out of 5 View on Amazon
Quick View Black Pudding & Foie Gras by Andrew Pern Books Rated 0 out of 5 View on Amazon
Quick View The Stornoway Black Pudding Bible Books Rated 0 out of 5 View on Amazon