Cooking in England | Turkey Stuffed Tomatoes

I have been waiting to start posting on my cooking adventures but it is time to begin! First of all, let me begin by writing about the weekly markets in England. Each town has their own markets, usually held 1-2 times per week. Van and I went to the farmers market our first weekend of living in Ely and boy were we impressed and I am seriously upset with myself for not snapping some photos! There were so many booths with fresh local produce, herbs, organic meats and cheeses, eggs, artisan breads and anything else that you could think of! I came home with gobs of goodies and it was all very inexpensive. The most surprising purchase I made was the parsley. I have always considered parsley a blah herb, but when I chopped it the aroma filled the room. I was in shock! Needless to say, I have been purchasing parsley very regularly since then.

Here are some recipes that I have tested out since I have been here.....

Each one of these were incredibly delicious, especially cooking with the local fresh ingredients! So, from now on I will be sharing some step by step posts with a few of our English meals. Today I had my groceries delivered (I know, sounds lazy). But, it has been raining for the past 2 days and I really wasn't feeling the mile walk to town plus the mile back with arms loaded down with groceries. I guess I need to just buck up an get used to it. Although the $5 delivery fee is just so enticing! Not to mention stress free grocery shopping from your computer!

So tonight is Turkey Stuffed Tomato night. YUM!
Adapted from Adam Byatt's Turkey Stuffed Tomatoes
  • 5 large tomatoes
  • 2 tbsp tomato puree
  • 8 oz ground turkey
  • 1 red pepper, de-seeded and diced
  • 3 1/2oz basmati rice
  • 1/2 bunch flat leaf parsley, chopped
  • 2 garlic cloves, chopped
  • 1 1/2 onions, diced
  • 2 zuchinnis, diced
  • 8fl oz chicken stock
  • 1/2 cup Parmesan
  • 1 tbsp oregano
  • salt
  • black pepper

Wash the tomatoes and check to see if they sit evenly in your dish. Cut the top off and set aside. Use a spoon to scoop out the seeds and juice from the tomatoes into a bowl. Try and get as much out of the tomato as possible. Set aside the filling until later. This will be used in the filling.

Add about a tablespoon of olive oil to a pan and brown turkey over medium heat.
Add the vegetables, stock, herbs, tomato purée and rice to the pan.

Add about half of the  tomato pulp you scooped out earlier to the pan. Leave to simmer gently until the rice absorbs the liquid, about 15-20 minutes.

Preheat the oven to 350 degrees F.
When the rice is tender and the filling is cooked through, add the Parmesan, salt and pepper  to taste and stir through. Leave to cool slightly.
Then add the filling to the tomatoes. I had about 1 cup of filling left over which was perfect;y will heat up nicely for lunch!
Transfer to a baking dish and cook for 20-30 minutes until the tomatoes are soft and piping hot.

And Voila!! Enjoy :)

Stay tuned for posts from this coming weekend's adventures!

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