Posts tagged tomato

Peach, balsamic & heirloom tomato salad

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Peach, balsamic & heirloom tomato salad

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y sister and I enjoyed a version of this salad on our holidays in Greece and it’s been with us nostalgically since. I’ve sadly forgotten whether it had little cubes of salty pancetta or crumbled feta cheese in it but what I do know is that peaches and balsamic were a hit. A very valid excuse to return and I hope that little Greek taverna is still tucked away in the port of Sivota awaiting our us…

Promise me you won’t dare think about making this salad with out of season tomatoes or peaches in Winter. Its a summer salad where only juicy fresh tomatoes will do – preferably from your bounteous allotment if you are so lucky to have one! I hold no accountability for anyone making this in November and complaining about the lack of flavour…

Serves 2 (as a main / large side)

  • 2-3 large tomatoes (gorgeous ripe heritage / heirloom tomatoes look prettier here, taste amazing and make the salad interesting. Try some yellow or green ones as well as your usual red)
  • 200g cherry tomatoes
  • 1 shallot
  • 2 ripe peaches / nectarines
  • 1 tbsp red wine vinegar
  • Handful of salad leaves e.g. rocket, watercress, lambs lettuce
  • Handful basil leaves
  • Balsamic glaze
  • Flaky salt and black pepper
  • *Optional cheeses – a salty element works fantastically in this salad and a cheese is ideal.  I actually made this with fried halloumi the night before. Think about adding cubed fried halloumi pieces, crumbled feta, goats cheese, shaved parmesan or a big bulging burrata!
  1. Cut the cherry tomatoes in half and place in a bowl. Chop the shallot in half and then into fine half moon slices and add to the tomatoes. Sprinkle over a generous pinch of flaky salt and cracked black pepper (the salt will draw out the juices so don’t be shy here with the seasoning). Add the red wine vinegar, stir and leave to sit for 10 minutes or so.
  2. Slice your large tomatoes into rounds or big chunks – however you like. Mix up the shapes for added texture and interest!
  3. Next, slice the peaches/nectarines into chunky slices.
  4. Get a large serving plate or bowl and add your leaves. Scatter over your sliced tomatoes and peaches/nectarines and season well. Toss in your cherry tomato-shallot mixture with the juices.
  5. Give everything a good and gentle toss together and then rip over the basil leaves.
  6. If using cheese, add this now.
  7. Drizzle over your balsamic glaze and serve!

Roasted Tomatoes & Cold yoghurt

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Roasted Tomatoes & Cold yoghurt

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‘ve been absent for some time I know. In fact, this has been my biggest hiatus from blogging since I started “forage in the pantry” back in 2012! I haven’t stopped cooking and creating you’ll be pleased to know! On the contrary, I’ve been taking inspiration from our recent travels “honeymooning” in Mexico where I fell head over heels in love with the tacos, avocados, burritos. An oh the mezcal. I’ve been greedily recreating since…and a Mexico post is due.

I have however been back at school. Wine School. Studying for my WSET Diploma. And with studying commitment has come a compromise. I’ve swapped camera spittoon and evenings learning the maximum yields in Champagne to the advantages of hand harvesting…

I am loving it and whilst the end if not near, I am hoping to have some time in the summer to dedicate for  recipe inspiration. So dear followers, I am simply on a blogging sabbatical, not retiring yet.

A sunny summer lunch with the family inspired me to pop up a quick and easy side dish that seemed to get a lot of attention. This one is from ‘Ottolenghi’s’ SIMPLE, but with some modifications, obviously. But its a real winner for ease and flavour. A monkey could make it, I promise. Its fantastic as a side dish for some roasted or barbecued meats or as a starter scooped up with warm pitta or crusty sour dough. The hot/cold contrast is an added bonus.

Serves 6 (as a side dish)

  • 600-800g cherry tomatoes, best you can afford.
  • 3 large cloves garlic, crushed
  • 2 shallots, sliced
  • 4 large sun-dried tomatoes, chopped
  • 2 tbsp sumac
  • 1 tsp dried chilli flakes
  • 1 tsp chopped thyme/rosemary
  • 1 lemon
  • Handful basil
  • Handful pine nuts, lightly toasted
  • 400g thick Greek yoghurt (I always use Skyr)
  • To serve – toasted pitta/crusty sour dough OR as a side dish.
  1. Preheat the over to 200 degrees and get yourself a large roasting tin/dish.
  2. Add all your cherry tomatoes in an even layer.
  3. Scatter over the sliced shallots, crushed garlic and chopped sun-dried tomatoes.
  4. Season well with salt and pepper and sprinkle over the sumac, chilli and thyme leaves. Grate over the zest of half a lemon.
  5. Drizzle with some olive oil (or use the oil from the sun dried tomatoes jar) and toss well to combine.
  6. Roast for about 20 minutes keeping an eye on them until the tomatoes have broken down and rebased their lovely juices. 
  7. Remove from the oven and leave to cool slightly before tearing over all but a handful of basil leaves.
  8. Get yourself a nice serving plate and spoon the yoghurt on top. Spread out and create a slight well in the centre.
  9. Spoon over your lovely roasted tomatoes and their juices.
  10. Scatter with the pine nuts and any left over basil and serve.

Bonus recipe – Roasted new potatoes with oregano & feta

  1. Preheat the oven to 220. Cut your potatoes in half and place on a baking tray
  2. Scatter with flaky salt and dried oregano.
  3. Drizzle with oil and roast for 30 minutes until crispy and golden.
  4. Remove from the oven and let cool slightly before crumbling over some feta.

Homemade Pizza & Aperol Spritz

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Homemade Pizza & Aperol Spritz

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ow could we go through lockdown without making our own pizzas? With banana bread ticked off the list and endless quiz nights over Zoom completed, pizza making was next and by far the most satisfying! This weekend, when date night rolled around again, we raided our local supermarket for Aperol, oranges and tinned pineapple and made use of that coveted yeast that my mum sent us in the post…turns out you can’t buy yeast easily at the moment unless you live somewhere very middle class like Wiltshire. Ironically we have the enviable flour so I’ll keep an eye out for a grey market for bakers in the local area.

Obviously feel free to top your pizzas with whatever you like! I am unashamedly proud that one of my favourite pizzas is a Hawaiian, followed closely by a Siciliana. This dough makes great thin crust which allows more stomach space for toppings.

Makes 2 large pizzas

Dough

  • 300g strong bread flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 tbsp extra virgin olive oil

Tomato Sauce 

  • 1 can chopped tomatoes
  • 2 tbsp tomato puree
  • 2 garlic cloves
  • Handful fresh basil
  • 1 large tsp chilli flakes

Toppings – choose your favourite! We made 2 pizzas as follows:

  • Pineapple pieces, parma ham, grated cheddar, parmesan and mozzarella
  • 1 tbsp capers, 1 can anchovies, 1 handful olives, 1 tbsp dried oregano, 1 garlic glove (grated), grated parmesan and mozzarella

  1. To make the dough, combine the flour, yeast and salt in a bowl. Make a well in the centre and add the oil and 200ml of tepid water. Using a fork mix well until combined.
  2. Turn the mixture out onto a lightly floured worktop and knead together until you form a smooth elastic dough. Continue kneading for about 5 minutes.
  3. Return the dough to the bowl, cover with a tea towel and leave in a warm place/worktop for 1 hour. (you can actually skip this step if you want and go straight to the pizza making esp if you’re after thin crust).
  4. Make the sauce by putting the tinned tomatoes in a saucepan and add the crushed garlic, chopped basil and chilli. Mix the tomato puree with about 150ml of warm water in a jug then add this too. Simmer gently for about 5 minutes. Taste and season and then blend with a hand blended. Set aside.
  5. When ready to make the pizza, heat the oven to 220 and put your baking trays in there to heat up – or your pizza stones if you’re fancy.
  6. Knock the air out of the dough and knead gently for a few minutes to form a smooth dough again before dividing into two balls. On a floured surface, roll one ball of dough as thinly as possible (about 25cm across) but the thinner the better for a nice crispy crust.
  7. Place the rolled dough onto a large piece of baking parchment before putting on your toppings.
  8. Top you pizza first with the tomato sauce and then with any toppings you wish.
  9. Remove the hot trays from the oven and carefully lift the pizza on the parchment onto the hot tray. Bake in the oven for 8-10 minutes until crispy and starting to turn golden.
  10. Serve chopped with a jug of Aperol Spirtz!

Chicken, chorizo & butterbean stew

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Chicken, chorizo & butterbean stew

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often make this when I don’t have much in the fridge because a can of butter beans, tomatoes and some chorizo are more than often hanging about patiently waiting for their moment in the lime light. Its also a delicious and quick stew knocked up and served with a fillet of lightly fried seabass and a wedge of lemon. One of my favourite comfort dishes (besides my Asian salmon) and perfect for sunny Sunday evenings.

I’d rate this a 1-2 on the easy scale so there really are no excuses…except veganism. And even then, you can make it for your grateful carnivore friends!

Serves 6 (or 4 with leftovers)

  • 6 free range chicken legs
  • 1 large red onion, chopped
  • 2 large garlic cloves, chopped
  • 1 spring rosemary, leave picked
  • 100g chorizo, diced into 2cm (ish) cubes
  • 2 cans butter beans
  • 2 cans chopped tomatoes
  • 1 large glass red wine
  • Basil to serve
  1. Preheat the oven to 180 degrees.
  2. Heat a large, casserole dish on a medium high heat and add a tbsp of sunflower oil. Season the chicken legs and sear, skin side down until the skin is turning golden. Once golden and starting to crisp, remove and set aside on a plate.
  3. Turn the heat down to a medium temperature and slowly cook the chopped onion for about 8 minutes or until turning soft and translucent. Add the garlic and chorizo and cook for a further 3-4 minutes.
  4. Chop the rosemary finely and add to the pan and stir well. Increase the heat a little and add the wine, letter it simmer and reduce down before adding the tomatoes.
  5. Stir well until combined and then add the chicken legs on top making sure they are not swamped in the liquid and their skin stays clear so they can get crispy.
  6. Bake in the oven for 45 minutes. After this time remove from the oven. Remove a few of the chicken legs so you can get access to the sauce and add in the drained butterbeans and stir. Add the chicken back ontop and put back in the oven for 20 minutes until the chicken skin is really crispy!
  7. When ready to serve, scatter with basil and tuck in!

Shakshuka

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Shakshuka

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ike the majority of the country, we’ve opted for a meat-free-Monday in our household of two proud carnivores. So Shakshuka was on this Monday’s menu. Except that, I’ll admit, half way through cooking I feared it might be bland and, you know, ‘tomatoey’, so I added some diced, fried and oily chorizo pieces. Oops. It tasted delicious but is by no means authentic to the true Tunisian delight. So please omit if you’ve more restraint than me. It is not bland in the slightest. As a very strong advocate of powerful, punchy flavours, plenty of crumbled rich feta and a good squeeze of lime served nicely at the table will ensure this fits for a celebratory Monday feast.

It works nicely when my boyfriend has a football game to watch so I can blog merrily in the background and offer culinary support. I’ll give him praise though. He was the one who taught me patience with eggs. I am not the patient type when it comes to eggs. Until now. Since recently perfecting my oozing scrambled, I thought it time to give this tasty dish another try. The first try post is still in my drafts…

Serving suggestion include yoghurt or labneh as a side, flatbreads, warm pittas or some crusty sourdough bread to mop up the juices. I served mine in the middle of the table so we could all dig in!

Serves 2 (greedy as a main dinner/brunch)

Serves 4 (as a light breakfast)

  • 2 red peppers, chopped (you can chop finely or chunky, depends how you want the final dish consistency)
  • 2 red onions, sliced finely
  • 2 large tomatoes, chopped
  • 1 can tinned tomatoes
  • 1-2 garlic cloves, sliced finely
  • 1 red chilli, chopped finely
  • 1 tbsp cumin seeds, toasted and crushed
  • 1 tsp caraway seeds
  • 1 tbsp smoked paprika
  • Pinch cayenne
  • 2 tbsp red wine vinegar
  • 4 free range eggs
  • 80g approx feta
  • 3 spring onions, sliced
  • Coriander, chopped to serve
  • 1 lime
  1. Heat a large shallow frying pan on a medium heat and add a splash of olive/sunflower oil. *This will be the pan you make the final dish in so choose wisely.
  2. Gently fry the red onion for about 8 minutes until turning translucent and softening. Season.
  3. Add the sliced peppers and chorizo and cook until the peppers are soft and the chorizo releases its oils. Season.
  4. Add the garlic and chopped chilli and fry for a few more minutes.
  5. Add the spices to the pan and stir to combine. Cook out for a few minutes.
  6. Turn the heat up a touch and add the red wine vinegar. Let this bubble and reduce before adding the chopped tomatoes and the tinned tomatoes. Stir to combine. 
  7. Top up with enough hot water to form a good consistency and a nice bed for the eggs.
  8. Turn the heat right down to a low simmer and make 4 wells in the mixture. Break the eggs directly, or via a mug, and pour into the wells.
  9. Now for the patience. Let this cook gently for about 10-12 minutes on the hob. Cover with a lid or a large piece of foil after about 5 minutes to ensure the whites cook through.
  10. When the whites are just set, remove from the heat. Squeeze over the juice of half a lime. Scatter over the crumbled feta and then finally scatter over the sliced spring onions and coriander.
  11. Serve immediately with warm flatbread or crusty bread. 

 

 

BBQ Pork Ribs

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BBQ Pork Ribs

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ith busy week schedules and weekends packed full of entertainment and fun, its often hard to find the time needed to invest in a long slow cooked dish (if you’re without a slow cooker that is…I’ve still not invested in one. Must I?) Whilst there is often some precious time for a quick casserole or slow cooked curry, dishes that need that extra bit of TLC on the timer often get cast aside. Left only as a dreamy thought on the horizon of menus and craved all too late in the day. Pork ribs for example. Covered in a sticky BBQ glaze. Marinated and slow slow cooked for hours until the bones can be plucked effortlessly from the tender pork handcuffs.

So, with that much valued time on the clock, a craving for these juicy ribs and a bowl of avocado and corn awaiting, it seemed like time to bring out my favourite BBQ marinade. I’ve used this recipe on many occasions to be slathered on nearly any meat – barbecued or oven roasted. See here for my Mexican/BBQ chicken for example. These ribs need a good marinade and then can be easily left to surrender to the oven, tightly wrapped in foil on a low heat for a good 3 hours. Basting once or twice if you can.

I served mine with some pureed sweetcorn and crispy lettuce leaves and avocado salad dressed simply in lemon juice.

Serves 2-3

Ribs

  • 2 racks pork ribs
  • 1 heaped tsp cumin seeds
  • 2 tbsp fennel seeds
  • 5 cloves
  • bunch of fresh thyme, leaves picked
  • bunch of fresh rosemary, leaves picked
  • zest and juice of 1 orange
  • 4-5 cloves garlic, crushed
  • 4 heaped tsp sweet smoked paprika
  • 6 tbsp balsamic vinegar
  • 130ml tomato ketchup
  • 8 tbsp olive oil
  • 10 bay leaves
  • Salt and pepper

Sweetcorn puree

  • 400g sweetcorn
  • Large knob butter
  • 1 lime
  • Bunch coriander
  • (Salad and lemon to serve)
  1. Combine all the ingredients for the marinade in a large mixing bowl big enough to hold the ribs and stir thoroughly. Add the pork ribs (cutting in two if needed) and coat fully in the mixture. Leave to marinade for a few hours if possible. This recipe works best if the pork ribs are left to marinade for some time. But worry not, 20 minutes is better than nothing if you’ve limited time.
  2. Preheat the oven to 150°C when ready to cook. Line a deep roasting tray in non stick baking parchment or similar and spoon over a little marinade to cover the base of the dish. Pile in your pork ribs ensuring all the marinade is slathered over the top and around.
  3. Cover with foil tightly to allow the steam to remain inside but allow for some circulation.
  4. Cook for 2 1/2 – 3 hours, basting the ribs in their juicy marinade from time to time if possible.
  5. Just before you’re ready to eat, simmer the sweetcorn for 2-3 minutes. Drain and transfer quickly to a food processor. Add the butter, lime and coriander and a good pinch of salt and pepper. Blend until you have a chunky but smooth looking mixture. Keep warm.
  6. Serve the ribs with a spoonful of the sweetcorn, a jug of any left over marinade in the base of the baking tray and a simple green salad dressed liberally with lemon juice, salt, pepper and avocado if you feel the need. (I always feel the need).
  7. Devour with plenty of napkins.

 

 

Chorizo & Butterbean Stew

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Chorizo & Butterbean Stew

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his recipe is the absolute ideal for a balmy, summer provoking Monday night after work. My mind battled with the joys of staying out in the sun as long as possible and the equal craving for some kitchen relaxation that only stirring a pan with a wooden spoon can bring. Ideal for a speedy but flavoursome dinner that can be knocked up in minutes for one, for two, or for many and tomorrows leftovers.  Admittedly my holiday blues were kicking in….so the Med influence snuck back to the kitchen.

Mediterranean food is not usually my cuisine of choice but having spent last week in Corfu on a grounding, enlightening and entertaining yoga retreat (Just Relax Yoga retreats) dining on gorgeous vegetarian tapas and authentic Greek dishes, it solidified my theory that you only need just a few star ingredients to make a knock out dish. After many a beer one night in the Greek sun and a hunger like a pig on a diet, me and the yogis frantically ordered a table full of tapas. Now it may…may have been the hunger and hanger that made it more memorable but when a glutinous bowl of giant butter beans bathed and hugged in a smooth creamy tomato sauce was placed in front of me, I was in heaven. Devine. I’ll admit, the butter beans were twice the size in Greece but beggars can’t be choosers in London eh? After a week in Greece I was keen to get something similar into my regime…

Serves 2

  • 1 onion, chopped
  • 1 large garlic clove, crushed
  • 400-500g chopped tomatoes (1 can or carton)
  • 150g chorizo, diced/cubed
  • 1 tbsp fennel seeds, light toasted then crushed
  • 1 x can butter beans, drained
  • Bunch basil and parsley, chopped
  • 1 lemon, zest
  • Salt and pepper
  • 2 x sea bream or a white fish fillet of choice.
  1. Soften the onion in a little olive oil in a saucepan for about 10 minutes until translucent and starting to caramelise.
  2. Add the chorizo and the garlic and cook for a few more minutes until the chorizo is beginning to crisp and release its oils.
  3. Add the chopped tomatoes, crushed fennel seed and some generous seasoning.
  4. Simmer until reduced a little for 5 minutes or so.
  5. Add the drained butter beans and heat through.
  6. Simmer until reduced to a stew like texture. Taste and season as needed.
  7. Finally add the lemon zest and herbs and stir to combine.
  8. Serve with fried or grilled fish and a scattering of leftovers herbs and lemon! (Gremolata is wanted)

Mediterranean Roasted Potato Salad

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Mediterranean Roasted Potato Salad

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ith a holiday on the horizon it was time to use up the rest of the ingredients littering my fridge…I love this challenge.

Thats where the excellent ingredients that Odysea Greek produce come in handy – and ironically it was Greece where I would be destined for! Odysea sent me a glorious box of their devious samples last year and from this I have savoured some store cupboard gems, waiting patiently in the back of my cupboard until called upon and ready to pack a punch when called to the spotlight.

This salad was a mixture of fridge leftovers combined with a few cheeky purchases and of course, some glorious Greek flare. I used Odysea’s ‘Sun Dried Tomato Meze’ – a mixture of tomatoes, capers, and olives chopped roughly and combined in a gloriously flavoured oil. Similarily you can use the former ingredients alone and combine in your own combination but since Odysea did it so well, I figured I’d use their convenience pre-holiday….

T

his makes one large chunky roasted salad but feel free to sub in other ingredients to your taste. Serves around 2-3 as a side dish. I served mine with a lovely fillet of grilled sea bass, but some steamed or roasted cod with lemon and parsley would also be delicious.

Ingredients (Serves 2-3)

  • 2 large potatoes, chopped
  • 1 x packet green beans
  • 3 spring onions, chopped
  • Bunch flat leaf parsley, chopped
  • 1 lemon, zest and juice
  • 6 x large sun dried tomatoes (chopped), 1 handful olives (chopped), 1 tbsp capers OR 4 tbsp ‘Odysea Sun-Dried Tomato Meze‘
  • 10 slices thin chorizo OR 1/2 ring chorizo sausage, sliced
  • 2 handfuls rocket leaves
  • Olive oil
  1. Preheat the oven to 220°C.
  2. Start by par boiling your potatoes for about 10 minutes until just tender. Drain, shake in a pan to rough the edges and then tip into a roasting tray. Season and drizzle over a generous coating of olive/sunflower oil. Roast in the oven for about 30 minutes until golden and crispy.
  3. Meanwhile while they roast, par-boil the green beans for a few minutes. Drain and cool them under cold water.
  4. Chop the spring onions, parsley and combine in a large mixing bowl with the  cooled beans, lemon zest, sun dried tomato mixture and season.
  5. Pan fry the chorizo in a dry frying pan until crispy.
  6. Once the potatoes are ready, remove from the oven. Top into the salad bowl with the beans and herbs. Add the chorizo.
  7. Finely, just before serving, add the rocket leaves and squeeze over the juice of half the lemon.
  8. Serve!

 

Mango-chilli Salsa and Halloumi

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Mango-chilli Salsa and Halloumi

I don’t know where the first week of March has gone but I can surely say that it officially feels like spring! The suns been out and daffodils are starting to infiltrate their way onto desks and kitchen tables. Time for spring clean of the same old lunch time menu (i.e. soup) and a refreshing recipe….

Serves 2 (for a good lunch)

  • 1 mango, cut into 2cm cubes
  • About 8 cherry tomatoes, diced
  • ½ red chilli, chopped finely
  • ½ small red onion, chopped finely
  • Bunch coriander, chopped
  • Bunch mint, chopped
  • Bunch basil, chopped
  • ½ pomegranate, seeds
  • 1 lime
  • 6 slices halloumi
  • Runny honey
  • Handful sesame seeds
  1. Combine the first 8 ingredients in a large bowl and muddle together with the juice of the lime. Season with salt and pepper. Add a splash of extra virgin olive oil
  2. Heat a frying pan until hot and add a small drizzle of oil. Fry the halloumi until golden on both sides. Turn the heat off and add a tsp of runny honey and the sesame seeds and coat the halloumi for about 30 seconds before removing from the heat.
  3. Serve the salsa topped with the warm halloumi slices.

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Quinoa Salad

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Quinoa Salad

 

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I love grains and pulses like quinoa, bulgur wheat and lentils. I’ve always had an appreciation for good food and using interesting ingredients, solidified even more so after painfully watching 3 years-worth of university flatmates religiously eating and buying couscous, pasta and pesto for most meals. So, I thought I’d draw attention to other grains that can offer a little more interest than couscous. Don’t get me wrong, I know couscous is cheap and goes a long way…but its not particularly nutritious. Just by mixing grains like quinoa, bulgur wheat, rice or lentils with a few tasty additions like herbs and lemon with some protein packed nuts and some greasy cheese is a healthy and hearty lunch!

Serves about 2

  • About 120g quinoa/bulgur wheat or a mix (or as pack instructs)
  • Bunch basil leaves, chopped
  • Bunch of mint leaves, chopped
  • Bunch coriander, chopped
  • ½ red onion, diced finely
  • 1 large tomato, de-seeded and diced
  • Handful of pistachios
  • 1 lemon, juice
  • Olive oil
  • Halloumi
  1. Prepare you quinoa/bulgur wheat (or even couscous?) as instructed on your pack. Usually about 10 minutes in boiling water.
  2. While still a little warm, mix with the tomato, onion, lemon juice, a small drizzle of olive oil and mix well and season to taste
  3. Add the herbs and the pistachios and mix.
  4. If serving with halloumi, fry chunky slices in a splash of oil until golden and serve alongside.