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Posts Tagged ‘tomato mixture’

What you need:

4 (6 oz) cod fish fillets
3 tbsp olive oil
salt
fresh ground black pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp ground red pepper
1 clove garlic, minced
3 medium tomatoes, seeded and diced
2 tbsp orange juice
1/2 tsp salt

What you do:

Lightly oil your grill then heat.
Brush fillets with 1 tbsp of the oil, season with salt and black pepper to taste then  grill the fish until done around 8-10 minutes.

Heat remaining 2 tbsp oil in a small frying pan over high heat, add cumin, coriander and red pepper; cook until fragrant, 45 seconds; add garlic; cook, stirring constantly, 15 seconds.

Transfer spice mixture to a medium-sized bowl; add tomatoes, orange juice and salt to taste; stir gently to combine.

Top the hot fish with tomato mixture.

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What you need:

2 1 lb aubergines (eggplants), cut into cubes
1 ¾ tsp plus ¾ teaspoon salt, divided
2 ½ lbs. peeled tomatoes or 1 28-oz can plus 1 14-oz can petite-diced tomatoes
5 cloves garlic, crushed and chopped
½ tsp ground black pepper
1/3 cup loosely packed, chopped fresh basil
¾ cup loosely packed, chopped flat-leaf parsley
1 ½ lbs. white onions, thinly sliced
3 red or yellow peppers, cored, seeded, and chopped
2 lbs courgette ( zucchini ), cut lengthwise and then into ½-inch slices
1/3 cup dry white wine

What you do:

Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 ¾ teaspoon salt. Allow the  aubergine (eggplant) to sit for 20 minutes.

In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat.

In a large frying pan or skillet, sauté the onions and  peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture.

Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and ¾ tsp salt and cook for an additional 5 minutes.

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What you need:

1 x 400g tin chopped tomatoes
1 small onion, finely diced
2 cloves of garlic, chopped
2 tsp capers, rinsed
1 tsp chopped oregano
1 tsp chilli flakes
½ level tsp of caster sugar
4 British lamb chump chops
1 tbsp good olive oil
salt and pepper

What you do:

pre heat the oven to 220C / 425F /Gas mark 7.
Drain some of excess liquid from the tomatoes. Mix the onion, tomatoes, garlic, capers, oregano, chilli flakes and sugar together in a bowl.

In a frying pan heat the oil and brown the chops all over. Season the chops with salt and pepper. Place a piece of  foil on a baking tin and put half the tomato mixture in the centre of the foil and lay the browned chops on it. Top them with the remaining mixture.

Fold up the sides of the foil over the chops. Bring the ends up to overlap by about 2″ forming a loose parcel. Press the edges of the foil together to prevent the parcel from opening.

Bake in the oven for around 20 mins.

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What you need:

30 g  butter
200g Mushrooms  (sliced thickly)
3  tomatoes, cut into wedges
4 eggs
75 g mature cheddar, coarsely grated

115 g   parsley leaves

What to do:

Preheat the grill to high.

Melt 20 g of the butter in a non-stick frying pan over medium heat. Add the sliced mushrooms and tomato wedges, and cook  stirring, for around  3-4 minutes until tomato is just softened.

In a large bowl  beat the eggs lightly with 1 tbsp water. Stir in the cheese, parsley,  mushrooms & the tomato mixture.

Melt remaining butter in the frying pan over medium-low heat. Add the egg mixture, stirring briefly, then cook for around 5-6 minutes or until golden underneath and nearly set. Place pan under hot grill for 3-4 minutes or until just set and top is golden. Slide onto a board, cut in half.

Serve hot.

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What you need:

1 young short thick marrow
1 onion, (chopped)
4 celery sticks, (chopped)
1 garlic clove, (crushed)
2 x 400g tins chopped tomatoes
a large pinch of sugar
3 tbsp shredded fresh basil
50 g fresh white breadcrumbs
25 g mature Cheddar, finely grated
fresh basil to garnish

What to do:

Preheat oven to 190C/ 375F / Gas 5.

Lightly grease a large ovenproof dish.

Cut the marrow into eight rings, roughly 4cm thick  (two per person)  and take out the seeds. Season the rings lightly with salt and pepper and place them into the greased dish in a single layer.

In a large saucepan, melt the butter then gently cook the onion and celery for about 5 minutes until translucent and soft. Add the garlic and cook for a further minute.

Stir in the chopped tomatoes with their juice, add the pinch of sugar . Bring to the boil and simmer uncovered for about 10 minutes reducing the mixture until thick. Stir in the shredded basil.

Spoon the tomato mixture to fill  the hollowed-out marrow rings.

Cover the dish tightly with foil to allow the marrow to cook in the steam and place in the oven to bake for 30 minutes.

Mix together the breadcrumbs and cheese. Remove the foil and sprinkle this mixture over the tops of the marrow rings. Return to the oven, baking for a further 15 minutes or until the topping is gold and crispy, with the marrow tender and juicy.

Sprinkled the top with fresh basil leaves.

Serve hot.

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