A really attractive and unusual dish, Zujar Tomato Souffles make a wonderful lunch time treat or they may be served as an hors d’oeuvre.
6 very large or
12 medium-sized tomatoes
1 oz. butter
1 oz. flour
2 tablespoons double cream
2 tablespoons grated Parmesan cheese
½ teaspoon grated nutmeg
½ teaspoon dry mustard
1 teaspoon salt
2 teaspoon black pepper
4 egg yolks
5 egg whites, stiffly beaten
Preheat the oven to hot 425°F (Gas Mark 7, 220°C).
Cut the tomatoes in half and, using a teaspoon, scoop out the seeds and pulp. Place the seeds and pulp in a small saucepan and set the pan over low heat. Simmer for 3 minutes. Remove the pan from the heat and strain the tomato pulp
A Dutch dish with an exotic Indonesian flavour, Zuidhorn Liver and Rice makes a marvellous party dish. through a strainer into a small bowl. Discard the dry pulp remaining in the strainer.
In a small saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the pureed tomato pulp and the cream, stirring constantly. Return the pan to low heat and stir for 2 minutes. Stir in the cheese, nutmeg, mustard, salt and pepper. Remove the pan from the heat and leave the sauce to cool for 5 minutes.
Stir in the egg yolks, one at a time, beating until they are well blended. Using a metal spoon, gently fold in the egg whites.
Pat the insides of the tomatoes dry with kitchen paper towels. Spoon the egg mixture into the tomato halves. Place the tomatoes on a baking sheet and place them in the oven for 5 minutes.
Reduce the oven temperature to fairly hot 400°F (Gas Mark 6,200°C). Continue to cook the tomatoes for 15 to 20 minutes or until they are golden brown on top.
Remove the baking sheet from the oven. Using two spoons, transfer the tomatoes to a warmed serving dish and serve at once.