Archive for cherry tomatoes

Grilled cherry tomato and roast ham penne

Posted in Food with tags , , , , , , , , on June 23, 2011 by Robin Gosnall

Half Hour Meals

400g wholewheat penne
360g cherry tomatoes, halved
1 tbsp olive oil
ground black pepper
110g honey-cured roast ham, torn into strips
1 tbsp fresh thyme leaves

Boil the pasta in a large pan of water for around 10-12 minutes until al dente.

Meanwhile, preheat the grill to high. Put the tomatoes cut side up into a shallow roasting tin. Drizzle with oil and season. Grill for 7-10 minutes until they start to shrivel.

Drain the pasta and return to the pan. Fold in the tomatoes and ham. Sprinkle with the thyme leaves and serve.

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Bacon toad in the hole

Posted in Food with tags , , , , , , , , , , , , , on June 14, 2011 by Robin Gosnall

2 large eggs
125g plain flour
250ml semi-skimmed milk
good pinch of sea salt
2 tbsp sunflower oil
8 thick, good quality pork sausages
8 rashers rindless smoked back bacon
1 medium onion, finely sliced
2 garlic cloves, finely sliced
220g cherry tomatoes
300g green beans, trimmed

Preheat the oven to 220°C. To make the batter, put the eggs, flour, milk and salt into a food processor and blitz until smooth. Set aside.

Heat 1 tsp of oil in a large pan and cook the sausages for 5 minutes over a medium-high heat until browned all over, but not cooked through. Transfer to a plate and let cool. Wipe out the cooled pan with kitchen paper.

On a board, use the back of a knife to stretch out the bacon rashers and then wrap one around each sausage. Put the sausages into an ovenproof dish, drizzle over 2 tsp of oil and bake for 5 minutes. Remove the dish from oven and pour the batter around the sausages. Bake for a further 25-30 minutes, until the batter is well risen and golden.

Meanwhile, heat the remaining 1 tbsp of oil in the pan and cook the tomatoes until soft. Place in a jug and blitz using a stick blender. Gently fry the onion and garlic until softened and lightly browned. Pour the blitzed tomatoes into the pan with the onion and garlic, stirring well.

Ten minutes before the end of the toad in the hole cooking time, bring a pan of water to the boil, add the beans and cook for 3-4 minutes or until tender. Drain, and tip into the pan with the tomato sauce. Season and let simmer for a few seconds, stirring.

Cut the toad in the hole into wedges and serve with the green beans in tomato sauce.

Grilled tuna with roast tomatoes

Posted in Food with tags , , , , , , , , , , on May 25, 2011 by Robin Gosnall

Half Hour Meals

16 cherry tomatoes
2 garlic cloves, finely chopped
6 tablespoons extra virgin olive oil
2 oregano or marjoram sprigs, leaves stripped
1 tablespoon capers
26 Spanish black olives, pitted
4 tuna steaks

Preheat the oven to 150°C.

Mix the cherry tomatoes, garlic, 5 tablespoons of the oil and oregano (or marjoram) in a bowl before pouring everything onto a baking tray. Roast for around 15 to 20 minutes, until the tomatoes look as though they are about to collapse and their skins are crinkled. Remove from the oven and leave to cool.

Once they’ve cooled, add the tomatoes to a salad bowl, scraping in the delicious juices from the baking tray, then stir through the capers and olives.

Ideally, for the next stage you should use a ridged griddle pan. If you don’t have one of these, use a heavy-duty cast-iron frying pan instead. Heat the griddle pan until it’s very hot before adding the remaining oil. Season the tuna steaks and add them to the pan – don’t overcrowd the pan – if you’ve got a large grill or barbecue, then of course they can be cooked all at the same time. I love rare tuna, which means that the steaks need only a minute or so on each side, but grill the tuna according to how well cooked you like them.

Place the tuna steaks on plates and put the tomatoes on top and around the sides of the steaks. Eat immediately.

Salad niçoise

Posted in Food with tags , , , , , , , , , , , , , , , on August 3, 2010 by Robin Gosnall

Half Hour Meals

The anchovies have been blended into the dressing with the capers so they act like a seasoning for the whole salad.

8 new potatoes
200g french beans, trimmed (or sliced runner beans)
4 eggs
12 cherry tomatoes, halved
8 artichoke hearts, cooked and quartered
3 little gems, washed
2 tbsp small black olives
200g tuna chunks in oil, drained

For the dressing:

juice of 4 ripe tomatoes, squeezed and sieved
2 tbsp red wine vinegar
2 tsp capers
1 garlic clove, crushed
4 anchovy fillets
small bunch of basil leaves
75ml extra virgin olive oil
salt and pepper

Blend the ingredients for the dressing in a food processor (you can use some of the oil from the anchovies or tuna). Season well.

Wash the new potatoes and cook them in salted water for 20 minutes. Drain, cool and cut into halves or quarters.

Cook the beans in salted water for 5 minutes until slightly squeaky. Drain and cool.

Boil the eggs for 5-6 minutes, cool quickly, peel and quarter. The yolks should be a little squidgy still.

Separate the leaves from the little gem and arrange in a serving dish, ripping up the larger leaves.

Toss the tuna chunks, cherry tomatoes, french beans, artichoke hearts and potatoes in the dressing. Transfer to the serving bowl and combine gently with the little gem.

Top with the quartered eggs and olives, and sprinkle with shredded basil.

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