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Join Phil O'Neil from midnight to 5.30am Tuesday to Friday.

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Australia Overnight with Phil O'Neil

Overnights with Michael McLaren 21st November

Phil O’Neil is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Baked stuffed tomatoes and capsicums (recipe courtesy Karen Martini)

Ingredients
8 large, ripe, round tomatoes
6 red capsicums
extra virgin olive oil
1 white onion, finely diced
4 garlic cloves
1 tbsp dried Greek oregano
2½ tsp ground cinnamon
salt and freshly ground pepper
500g medium-grain rice
800ml vegetable or chicken stock, plus an extra 250ml for baking
200g halloumi, finely diced
50g parmesan, finely grated
80g pine nuts, toasted
3 tsp dried mint
juice of 1 lemon


Method
1. Preheat the oven to 165C fan-forced (185C conventional).
2. Slice the tops off the tomatoes and reserve. Scoop out the seeds and pulp with a
teaspoon and reserve. Season the inside of the tomatoes with salt. Stand for 15
minutes.
3. Cut out the capsicums&#39; stems and cores, then remove the seeds and membrane
with your fingers.
4. Heat a few tablespoons of oil in a medium saucepan over a medium heat. Add
the onion and garlic and cook for 5 minutes until soft and fragrant. Add the tomato
pulp and cook for about 3 minutes until softened. Add the oregano and cinnamon,
season with salt and pepper, then stir in the rice to coat. Add 800ml of stock and
bring to a simmer. Reduce the heat to low and cook for about 12 minutes until the
rice is just under-cooked.
5. Tip the cooked rice into a bowl and cool for a few minutes, then stir through the
halloumi, parmesan, pine nuts, dried mint and lemon juice.
6. While the stuffing is still warm, fill the capsicums using a teaspoon, then stand
upright in a deep-sided roasting tray.
7. Discard any liquid from the tomato shells. Fill the tomatoes with the remaining
stuffing and stand in the tray with the capsicums; you&#39;re after a snug fit. 
8. Drizzle some oil over the top, then pour the extra stock into the dish. Cover with
baking paper, then foil. Bake for 1 hour, then uncover and bake for 30 minutes
uncovered.
9. Serve in the dish with a yoghurt or tahini sauce*.

*Tip: plain yoghurt with some tahini to taste, a slick of olive oil and salt and pepper
makes for a quick tahini sauce. Alternatively, if you're short on time, you can easily
buy a pre-made one.

Phil O&rsquo;Neil is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah whips up Baked stuffed tomatoes and capsicums (recipe courtesy Karen Martini)
Ingredients 8 large, ripe, round tomatoes 6 red capsicums extra virgin olive oil 1 white onion, finely diced 4 garlic cloves 1 tbsp dried Greek oregano 2&frac12; tsp ground cinnamon salt and freshly ground pepper 500g medium-grain rice 800ml vegetable or chicken stock, plus an extra 250ml for baking 200g halloumi, finely diced 50g parmesan, finely grated 80g pine nuts, toasted 3 tsp dried mint juice of 1 lemon 
Method 1. Preheat the oven to 165C fan-forced (185C conventional). 2. Slice the tops off the tomatoes and reserve. Scoop out the seeds and pulp with a teaspoon and reserve. Season the inside of the tomatoes with salt. Stand for 15 minutes. 3. Cut out the capsicums&amp;#39; stems and cores, then remove the seeds and membrane with your fingers. 4. Heat a few tablespoons of oil in a medium saucepan over a medium heat. Add the onion and garlic and cook for 5 minutes until soft and fragrant. Add the tomato pulp and cook for about 3 minutes until softened. Add the oregano and cinnamon, season with salt and pepper, then stir in the rice to coat. Add 800ml of stock and bring to a simmer. Reduce the heat to low and cook for about 12 minutes until the rice is just under-cooked. 5. Tip the cooked rice into a bowl and cool for a few minutes, then stir through the halloumi, parmesan, pine nuts, dried mint and lemon juice. 6. While the stuffing is still warm, fill the capsicums using a teaspoon, then stand upright in a deep-sided roasting tray. 7. Discard any liquid from the tomato shells. Fill the tomatoes with the remaining stuffing and stand in the tray with the capsicums; you&amp;#39;re after a snug fit.&nbsp; 8. Drizzle some oil over the top, then pour the extra stock into the dish. Cover with baking paper, then foil. Bake for 1 hour, then uncover and bake for 30 minutes uncovered. 9. Serve in the dish with a yoghurt or tahini sauce*.
*Tip: plain yoghurt with some tahini to taste, a slick of olive oil and salt and pepper makes for a quick tahini sauce. Alternatively, if you're short on time, you can easily buy a pre-made one.

Cooking with Sarah Boorer

Professor David Flint chats to Phil O’Neil on the week’s important issues & political news.

Professor David Flint chats to Phil O&rsquo;Neil on the week&rsquo;s important issues &amp; political news.

Overnights with Michael McLaren 21st November

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