Celebrity Recipes for NVW '95
from
Damon Albarn
Serves 2
3 potatoes
½ X
15oz / 400g tin chopped tomatoes
1 onion, chopped and softened in 1tbsp olive oil
½tsp
paprika
1 clove garlic, crushed
a pinch cumin
4oz / 100g pecorina or parmesan cheese, made with
vegetable rennet
1.
Par-boil and slice the potatoes. Cover the bottom of a buttered casserole
dish with a layer of potatoes. Add a layer of chopped tomatoes onion,
paprika garlic and cumin. Repeat the layers, ending with a layer of
potatoes.
2. Grate the cheese over the top and sprinkle with a little paprika
to taste.
Cook for 30 minutes at 180°C/350°F/Gas Mark 4.
Serve with a delicious mixed leaf salad.
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Other recipes in this series:
Corn Roulade with Mushroom Filling
Mango Fool
Wild Mushroom Risotto
Cheese and Lentil
Gratin
Bruschetta with Stamp Collection Vegetable Chips
Marmite Snack Time
VegeMince Chilli in Taco Shells
Watercress Flan
Aubergine Caponata |
