grams chicken mince
grams Goa Sausage
cup burghul (cracked wheat)
small onion leek, finely chopped
tablespoon finely chopped parsley
teaspoon finely chopped basil
cup hot water
teaspoons olive oil
large firm tomatoes
Preheat oven to 180 degrees centigrade.
Brush a deep baking dish with
Place burghul in a small bowl and add hot water.
Set aside for 15
minutes. Squeeze excess moisture from burghul.
Heat oil in a heavy based frying pan; add onion leek, chicken mince and
chopped Goa Sausage and
cook for 10 minutes. Use a fork to
up any lumps as mince cooks. Add
1/4 cup red wine and cook for a
further ten minutes till all the water has evaporated.
Transfer to a mixing
Add burghul, parsley, and basil and combine thoroughly.
Cut a 2 cm slice from the base of each tomato and scoop out seeds and
membrane. Fill cavity with mince mixture, replace tops.
Brush each tomato all over with oil and place in prepared dish about 3 cm
apart. Bake for 30 minutes.