Archive for tomatoes

Potato and cauliflower curry

Posted in Food with tags , , , , , , , , , , , , , , , , , , , on October 19, 2011 by Robin Gosnall

Serve this simple and quick curry alongside a little chutney and some steamed basmati rice.

a tbsp vegetable oil
1 medium yellow onion, finely sliced
2 green chillis, deseeded and finely chopped
1 bunch of coriander, stalks finely chopped, leaves reserved for garnish
a tsp coriander seeds
a tsp fennel seeds
a tsp mustard seeds
6 cardamom pods, roasted and ground
2 medium-sized waxy potatoes, peeled and cut into generous-sized chunks
1 thumb of ginger, finely chopped
2 cloves of garlic, crushed
a tbsp fish sauce (you can use a light soya sauce if you prefer)
a tbsp tamarind paste
a tbsp palm sugar
1kg ripe tomatoes, chopped
1 tin coconut milk
1 head of cauliflower, broken into 1-inch florets

Place a large, heavy-based saucepan over a medium heat on top of the stove and add the oil.

Once the oil is warm, add the onion, chilli, coriander and crushed spices. Cook for 10 minutes until the onions are soft and translucent.

Add the potatoes and cook for a further 5 minutes. Add the ginger and garlic, fish sauce, tamarind and palm sugar.

Stir once or twice, allowing the palm sugar to dissolve as you do so. Then add the chopped tomatoes and coconut milk and cook for 20 minutes, by which time the potatoes should be tender but not falling apart.

Add the cauliflower and cook for a final 5-10 minutes – I like the cauliflower when it still has a little crunch.

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Baked breakfast tomatoes with duck eggs

Posted in Food with tags , , , , , , , , , , , , , on July 18, 2011 by Robin Gosnall

Half Hour Meals

I had this dish near Tarragona in Spain years ago as a starter for a monumental dinner that went on from 9 p.m. to 2 a.m., but I thought it would make a great breakfast dish. You can use fresh, over-ripe tomatoes or a can of chopped tomatoes for this.

2 tbsp olive oil plus a little more for drizzling
1 medium onion, peeled and finely chopped
4 cloves of garlic, peeled and crushed
2 x 400g cans of good-quality chopped tomatoes, or 1kg skinned ripe tomatoes
a couple of sprigs of thyme
salt and freshly ground black pepper
2 English muffins, halved
4 duck eggs

Heat the olive oil in a heavy-based saucepan and gently cook the onion and garlic for 2-3 minutes until soft. Add the tomatoes and thyme, season and simmer gently for 30 minutes, stirring every so often.

Preheat the oven to 180°C. Lightly toast the muffins on both sides and lay in an oven-proof dish. Pour over the tomatoes, then crack an egg on to each muffin. Bake in the oven for about 8-10 minutes or until the eggs are just cooked.

Serve immediately, drizzled with some olive oil.

Pizzette with roasted tomatoes, Jerusalem artichoke and chard

Posted in Food with tags , , , , , , , , , on January 16, 2011 by Robin Gosnall

If you prefer you can substitute the Jerusalem artichokes with the finest possible sliced potatoes (they need not be cooked before they go in the oven). One or two very good-quality anchovies would also be good.

four pizzette discs
500g artichokes
sea salt and freshly ground black pepper
20 small ripe tomatoes
600g chard
100ml robust extra virgin olive oil
100g Gorgonzola dolce

Preheat the oven to 230°C.

Now wash the artichokes well under cold running water and slice into quarters. Toss with a little olive oil and season with salt and pepper. Place on a baking tray on the middle shelf of the oven. Roast until golden-brown and tender – this will take about 35 minutes. Fifteen minutes before the end of cooking, add the tomatoes.

While the artichokes are cooking, prepare the chard. Rinse well and tear the leaves from the stalks. Boil a pan of well-salted water, plunge in the chard and cook for three minutes. Drain in a colander and put in a bowl.

Pour over half the olive oil and toss together lightly using your fingers. Add the cooked vegetables from the oven and toss once more.

Once the pizzette are ready to go into the oven, slice the cheese finely and lay on the base, dividing evenly between all four.

Spoon over the warm vegetables and place on the middle shelf of the oven. Cook until the cheese is oozing and melted. This should take about 5 minutes.

Remove from the oven, place on warm plates and serve immediately.

Lobster curry

Posted in Food with tags , , , , , , , , , , , on May 28, 2010 by Robin Gosnall

Half Hour Meals

This is a luxurious curry, and something of a treat due to its price. The dish’s base is fairly mild, as it is important that the flavour of the lobster is not overpowered. If you prefer, you can substitute the lobster with any firm-fleshed white fish – monkfish is perfect, although it is endangered. Sea bass would work, as well – though it need not be cooked beforehand, merely added right at the end so that it is no more than just cooked through.

4 live lobsters, weighing 500g
3 tbsp vegetable oil
2 white onions, peeled and finely sliced
2 red chillies, diced with seeds left in
4 cloves of garlic, peeled and chopped
5cm piece of root ginger, peeled and finely chopped
1 tbsp coriander seeds, roasted and ground
5 ripe tomatoes, chopped
1 tbsp palm sugar
2 tbsp fish sauce
2 tbsp tamarind water
400ml coconut milk (preferably fresh, though tinned will do)
75g dried coconut flakes, lightly toasted

Bring a large pan of well-salted water to the boil; once the water is boiling vigorously, add the lobsters and cook for seven minutes, then remove and set aside until cool enough to handle. To remove the flesh from the shell, make an incision all the way down the underside of the body. Remove the flesh in one whole piece. Crack the claws gently and remove the flesh there, also in one piece if possible.

Heat the oil in a heavy-based pan, add the onions and cook, stirring often, for 10 minutes. Now add the chillies, garlic, ginger, coriander and tomatoes, then turn down the heat and cook for a further 10 minutes.

Add the sugar, fish sauce and tamarind water and cook for five minutes, then pour in the coconut milk. Raise the heat just slightly and cook for 10 minutes, then turn the heat to low and add the lobster. Cook gently for three to four minutes, then remove. Divide the lobster in its sauce between four warmed soup plates and garnish with toasted coconut. Serve with half a lime and flat bread or jasmine rice.

Roasted vegetables with goat’s cheese and smashed tomatoes

Posted in Food with tags , , , , , , , , , , , , on October 24, 2009 by Robin Gosnall

goatscheese_barber70_18890s

Half Hour Meals

This makes a lovely lunch dish on its own, or can be served as an accompaniment to simply grilled meat. The sweet zingy topping is delicious on just about anything. Sometimes for a snack I spread it on toast, perhaps with a little ricotta.

For the smashed tomatoes:
12 cherry tomatoes
salt and freshly ground black pepper
200ml extra-virgin olive oil
2 sprigs of rosemary, leaves only
3 good-quality anchovies packed in salt
1 garlic clove, peeled
1 tbsp good-quality red-wine vinegar

For the vegetables:
1 sweet potato
1 tbsp olive oil
1 tbsp maple syrup
1 tbsp tamari or soy sauce
4-5 stalks of sprouting broccoli, trimmed but leaving some dark leaves attached
the juice of one lemon
80ml extra-virgin olive oil
sea salt and freshly ground black pepper
120g little cooked white beans, such as cannellini
160g soft goat’s cheese

Preheat the oven to 200°C. Place the tomatoes in a roasting tray with a little salt and pepper and drizzle with a tablespoon of olive oil. Place on the middle shelf and roast for 20 minutes or until the tomatoes are bursting from their skins. Remove from the oven and allow to cool.

In a large mortar and pestle, place the rosemary leaves, anchovies and garlic and pound until you have a rough paste; now add the tomatoes two or three at a time, pounding in small increments, otherwise they tend to go everywhere.

Keep adding until all the tomatoes are incorporated, then add the vinegar. Stir well, then pour in the remaining olive oil, stirring as you go. Set aside to allow the flavours to become acquainted.

To make the vegetables, keep the oven at 200°C. Place the sweet potato in a roasting tray, pour over the olive oil, maple syrup and tamari, toss together with your hands and roast in the oven until caramelised, which should take 20-25 minutes. Remove and set aside to cool to room temperature. Boil a large pan of well-salted water and plunge the broccoli in; cook for two minutes. Drain, dress with the olive oil and lemon juice and season with the salt and pepper. Arrange the broccoli, beans and sweet potato attractively on a plate, crumble over the goat’s cheese, spoon the crushed tomato over the top and serve.

Chorizo, tomato, cannellini bean and coriander brunch

Posted in Food with tags , , , , , on August 28, 2009 by Robin Gosnall

This recipe is from Eat Like A Girl. Thanks to Niamh. Visit her food blog now. You already have? Excellent.



Arts

Fried eggs with chorizo

Posted in Food with tags , , , , , on August 25, 2009 by Robin Gosnall

hixeggs1_53312s

Half Hour Meals

This dish is rather like the Mexican dish huevos rancheros. I could have easily thrown away a couple of portions of broad beans and chorizo, as well as the half a dozen mini chorizo that were sitting around with a few pimientos de Padrón (Padron peppers), but I wanted the kids to think twice about what they ate and respect the cost and importance of food.

Writing a recipe like this can be tricky because I can’t expect you to have the same leftovers as me – so I’m going to give you the recipe from scratch.

100-150g cooking chorizo, chopped into small pieces
2 shallots, peeled, halved and finely chopped
4 tomatoes, finely chopped
100-120g podded weight of broad beans
4 free range duck or goose eggs
a little olive oil for frying

Heat a heavy-based saucepan on a medium heat and fry the pieces of chorizo and shallots for 3-4 minutes, stirring every so often. Add the tomatoes and a couple of cups of water and simmer gently for 20-25 minutes until the tomatoes break down and the sauce thickens.

Meanwhile, cook the broad beans in boiling, salted water until tender and drain. You can remove the outer skin from any large ones if you wish. Stir them into the sauce and cover with a lid. Fry the eggs in the olive oil and transfer to warmed serving plates and spoon the sauce and broad beans around.



Arts

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