Tomatoes Florentine En Croute
|Wholemeal bread slice||4|
|Vegetable oil||2 Tablespoon|
|Beef tomatoes||2 (Moroccan)|
|Frozen chopped spinach/Cooked spinach||2 Ounce|
|Egg||1 , beaten|
|Parmesan cheese||1 Tablespoon, grated|
|Wholemeal breadcrumbs||1 Tablespoon (fresh)|
|Tomato puree||1 Teaspoon|
|Sea salt||To Taste|
|Black pepper||To Taste, freshly ground|
|Dried marjoram||1 Pinch|
|Corn flour||1⁄4 Teaspoon|
|Tomato puree||1⁄4 Teaspoon|
|Fruity sauce||1⁄4 Teaspoon|
1) Using a big cutter, cut out a circle from each bread slice.
2) From each bread circle, remove the centre leaving a 1/2-inch bracelet. Try not to use a wooden board as the cutters may scrape dust on to the bread. You should always cover the work surfaces with non-stick paper while doing this.
3) In a large rectangular dish, put the oil and paprika and on high power, heat for 2 minutes.
4) Into the oil, gently lower the bread bracelets.
5) On high power, cook for 1 1/2 minutes.
6) Gently turn the bracelets over and cook for a further 1 1/2 minutes or until they turn crisp.
7) Drain on kitchen paper.
8) Now, cut the tomatoes into half and scoop out the pulp.
9) With a knife, roughly chop the tomato pulp.
10) In a large bowl, combine this along with the spinach, egg, Parmesan, breadcrumbs and 1 teaspoon tomato puree.
11) Add salt and pepper to taste and then mix in the marjoram.
12) On high power, cook for 1 minute, and then beat thoroughly.
13) Into the tomato shells, spoon the filling.
14) In a shallow dish, arrange these in a circle.
15) On Defrost/Low setting, cook for 3 minutes.
16) Gently give each tomato a half-turn, and cook for 4 to 5 minutes or until soft.
17) In each croute, place a tomato half gently and keep warm.
18) Into the remaining juice in the dish, add the cornflour, 1/4 teaspoon tomato puree and the fruity sauce.
19) On high power, cook for 45 seconds to thicken. Stir thoroughly.
20) On top of each tomato, place a spoonful of the sauce and serve hot.