Truffle macaroni cheese stuffed tomato with a mixed seed and herb topping
Cooking Time
Ingredients
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Ingredients
- g Country Range Macaroni
- g Country Range Plain Flour
- g Country Range Butter
- g Country Range Dried Mixed Herbs
- g Country Range Panko Breadcrumbs
- g Grated White Mature Cheddar
- 8 beef tomatoes
- ml milk
- ml truffle oil
- g mixed seeds (sunflower, pumpkin, chia)
For the garnish
- 40 asparagus
- ml extra virgin olive oil
Method
-
1
Step 1
Place the milk into a pan, add the butter and flour, bring to the boil, stirring all the time. Once it starts to thicken, add the grated cheese, truffle oil and seasoning. -
2
Step 2
Cook the macaroni in boiling salted water for 12 minutes (or as per packaging) drain and mix with the béchamel. -
3
Step 3
Toast all the seeds under a grill for a few minutes, mix with the herbs and breadcrumbs, sprinkle over top of the macaroni, place into the oven for 10 minutes. -
4
Step 4
Peel and cook the asparagus in boiling water for 4 minutes, drain and toss in a little olive oil. -
5
Step 5
TO SERVE: Place 5 pieces of asparagus in the middle of each plate, carefully add the beef tomato on top and drizzle with a little parsley oil. -
6
Step 6
Ingredients
- 800 g Country Range Macaroni
- 50 g Country Range Plain Flour
- 50 g Country Range Butter
- 100 g Country Range Dried Mixed Herbs
- 100 g Country Range Panko Breadcrumbs
- 400 g Grated White Mature Cheddar
- 500 8 beef tomatoes
- ml milk
- 10 ml truffle oil
- 100 g mixed seeds (sunflower, pumpkin, chia)
- 40 asparagus
- 80 ml extra virgin olive oil
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