THE PREMIUM AREA
A week at the chalet, or a house full of guests at Christmas?
It’s always the same person in the kitchen whilst the others are having a laugh by the fire… This year, we’re cooking in advance: six homemade dishes, tested after being frozen. Once we’re there, we just reheat them and join in the fun.
This time, you’ll be playing Monopoly too!
Discover Menu No. 16
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Stuffed tomatoes en papillote - BBQ special
Description
The sun is finally out, temperatures are rising, gardens are blooming, and smiles are blossoming as we grill. These stuffed tomatoes cooked en papillote are one of my favourite BBQ side dishes, and they're always a hit! Tasty, melt-in-the-mouth and full of good vegetables, they're also perfect for a vegetarian meal or to accompany grilled meats.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Preheat the barbecue.
2. Heat the olive oil in a frying pan and brown the sunflower seeds. Add the chopped onion and fry for 5 minutes over a medium heat.
3. Add the garlic and spinach and continue cooking until the spinach has melted. Season with salt, pepper and a pinch of nutmeg.
4. Remove from the heat and leave to cool.
5. Cut off the tops of the tomatoes and carefully core them. Coarsely chop the flesh and add to the filling. Stir in the diced mozzarella.
6. Stuff the tomatoes with this mixture. Close with the cap and wrap each tomato in a sheet of aluminium foil.
7. Cook the stuffed tomatoes en papillote for 10 minutes on the barbecue.
8. Serve immediately, as a side dish or as a vegetarian main course.
THERMOMIX® METHOD.
