I grew some elephant garlic last year, admittedly by mistake – the bulblets had been left in the ground from the previous year, survived and grew. I love it when “gardening” works for me ! I remember seeing a programme on BBC Iplayer last year (or maybe even the year before, memory is not a strong point here!) where Clarissa Dickson Wright was waxing lyrical about garlic, including elephant garlic and this recipe idea from her stuck in my mind. Fresh, garlicy and well, a tomato with a hat on.
Basically we’re talking stuffed tomatoes; the ingredients are breadcrumbs, chopped parsley, chopped prawns and yes a chopped Elephant garlic clove. If you don’t have Elephant Garlic, use what you can get locally, I’d just try and make sure it was good quality garlic – nice and fresh not dried and shrivelled.
I try and only eat Prawns that are labelled as “sustainably fished” or “responsibly farmed”, mostly I avoid them, but I’m human and the flesh is weak…..
I don’t often get on my soap box on my blog (well not all that often….), I don’t like to tell people what to do or not to do, I just offer my view from where I am standing, it’s only 1 view amongst billions of people who inhabit this earth. But I could get up on my soap box about sustainable fishing and responsible farming – especially when it comes to prawns. It’s a scary business, polluting and grim. And as much as I love prawns, I know that my love of them comes with a price.
As an alternative to prawns for this recipe I’d try crab meat, it’s a delicate and sweet flavour that works well with the garlic and parsley.
So for all you Southern Hemisphere people here’ s a great recipe for end of season tomatoes and for the Northern Hemisphere bods, start dreaming – remember this is why you want to grow your own tomatoes?!
Prawn and Garlic Stuffed Tomatoes –
The recipe is an un-recipe, I didn’t measure, it was all made using what I had to hand. The recipe relies on getting the best tomatoes you can, big and fat and ripe – perfect for late summer when the tomatoes are at their best.
Take a large beefsteak type tomato and “chop off it’s head”, carefully scoop the seeds and the gloop out, put the tomatoes in an oven dish with a little bit of olive oil in the bottom to stop them sticking. In a frying pan lightly saute some chopped garlic for a couple of minutes, add a good amount of fresh breadcrumbs and some chopped prawns (or crab), stir and add a large handful of chopped parsley, a sprinkle of salt and pepper and continue cooking for a few minutes. and then remove from the heat. Fill the tomatoes with the prawn mixture, put the tomato hats back on and seal the baking dish with foil. Cook in a medium to high oven for about 40 minutes or until you can smell the tomatoes cooking and when you pierce the skins they are soft. If you don’t want to use fresh breadcrumbs rice works well too.
They are perfect as a posh starter or alongside a salad for a main course, they are surprisingly filling. See I said it was an un-recipe – no quantities and no real instructions. But you are all clever cooks so you will make this dish beautifully!
If you are wondering why I’m posting this recipe in April, you are right to wonder- it’s been sitting in my drafts for eons and what prompted me was that I need your help and suggestions.
Last year’s garlic crop has been eaten, all except for the Elephant Garlic. Now these really are ginormous in size, not strictly a garlic it’s a relative of the leek family, but in flavour it is garlicy, slightly milder but still garlicy.
It is delicious roasted alongside potatoes and parsnips – it softens and is sticky and gooey and garlicy. But I’m running out of ideas, which is where you come in. Any bright ideas or recipes out there? I’m sure you have a recipe stashed away ready to share or bright ideas for me to try.