Featured

Posts Tagged ‘tomato’

What you need:

1 tbsp crushed garlic
1 tbsp ginger paste
1/4 cup spring onions, finely chopped
1 onion, quartered
2 1/2 cups vegetables (baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces
1 tsp light soya sauce
2 tsps vinegar
1/2 tsp brown sugar
2 tbsps tomato ketchup
1/2 tsp white pepper
1 1/2 tbsp cornflour (mixed in 1 cup water)
salt to taste
1 tbsp toasted sesame seeds/til
1 1/2 tbsps sesame oil or peanut oil

What you do:

Par boil carrots, beans, baby corn in 3 cups of boiling water and pinch of salt for 3 mts. Turn off heat, strain and cool.

Heat a tbsp of sesame oil in a large wok, once the oil is piping hot, add half of the crushed garlic and ginger paste and stir fry for a few seconds.

Add the chopped spring onion whites and stir for half a mt. Add the par boiled as well as the rest of the other vegetables and stir fry on high for 4-5 mts, constantly tossing them. Add salt and pepper to taste. Remove and keep aside.

In the same wok, add 2 tsps of oil, add remaining crushed garlic and stir for a few seconds. Add brown sugar, soy sauce, tomato ketchup and vinegar. Combine well.

Add the cornflour mixture and cook stirring continuously till the sauce turns thick and turn off heat.

At the time of serving, mix in the stir fried vegetables and garnish with toasted sesame seeds and spring onion greens.

Serve hot with noodles or fried rice.

 

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

3lb  whole chicken ( or breasts)

small onions

4 shallots, peeled and finely chopped

2 oz /50 g  butter

8 oz /227 g button mushrooms

8 oz /225 g  peeled tomatoes

2 tbsp olive oil

3 fl oz / 75 ml  dry vermouth or white wine

1 bouquet garni

1 bay leaf

1 tbsp chopped parsley

Salt and pepper to taste

What you do:

Prepare the chicken by cutting into portions ie. 2 thighs, 2 drumsticks,2 wings and 2 breasts cut in halves.

Peel the onions, leave them whole.

Peel and finely chop the shallots.

Melt the butter in a large  saucepan and add the olive oil.

Add the chicken pieces to the pan and brown on both sides.

Add the onions and shallots to brown them a little.

Remove them from the heat, add the vermouth or white wine and ignite with a match.

As the flames die down, add the bouquet garni, the bay leaf and season to taste.

Drain the tomatoes, and chop roughly.

Add the tomato juices to the pan and place the lid on.

Cook for about 1 hour.

Trim the mushrooms and add to the pan with the chopped tomatoes.

Cook for a further 30 minutes until the it is cooked and the juices have thickened.

Just before serving, sprinkle the top with the chopped parsley.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

8 slices bread  thick sliced
60 ml melted butter
4 eggs
160 ml milk
Salt and pepper to taste

What you do:

In a bowl, mix together melted butter, eggs, and milk. Beat well.
Soak bread in egg mixture and place on a cookie sheet that has been sprayed with cooking spray.
If there is any dip left, you can drizzle it over the sticks.
Bake for 25 minutes on middle rack of oven. Turn halfway through baking time.
Allow to cool.

Lovely on it’s own or serve with syrup or tomato sauce

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:
1 medium  pumpkin (cut into quarters)
2tsp curry powder
1tsp cumin
1tbsp olive oil
300g lean minced beef or lamb
1 onion, finely chopped
2 garlic cloves, crushed
1 leek, finely chopped
100g frozen peas
1 tin of chopped tomatoes
10ml Worcestershire sauce
1tbsp tomato puree
200ml beef stock made from concentrate cube
1tsp thyme

What you do:

Pre-heat the oven to 200C /400F /gas mark 6.

Place the pumpkin onto a roasting tray, drizzle over a little olive oil, season to taste and cook until soft and golden, then cool.

Meanwhile, heat the olive oil in a large frying pan and cook the lean minced beef until browned then remove from the pan. In the same pan fry the onions and leek until soft. Add the mince back to the pan with the garlic and thyme, fry for 2 minutes.

Now add the tin tomatoes, Worcestershire sauce and beef stock and simmer for 25 minutes.

Now add the tomato puree and frozen peas and stir, season to taste and transfer to small oven proof dish. Take your cooled, roasted pumpkin and with a spoon, scoop the flesh into a bowl then mash with a fork.

Mix in the curry powder and cumin, spread the pumpkin over the minced beef and bake  in oven around for 20-25 minutes.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

4 medium smooth potatoes cut into small wedges
4 chicken breasts or 8 thighs, cut into chunks
2 tbsp Sundried tomato paste
1 tbsp olive oil
2 cloves garlic, sliced
5 whole mini peppers
10 cherry tomatoes
2tbsp fresh parsley, chopped

What you do:

Preheat oven to 200C/400F /Gas Mark 6.

Place all of the ingredients (except parsley) into a sandwich bag and shake to ensure the potatoes and chicken are evenly coated with the oil and tomato paste.

Spread the ingredients out into a single layer on one or two baking trays, depending on size, and season.

Place in oven and cook for 20-25 minutes until browned and tender.

Scatter with parsley and serve with extra seasonal salad leaves.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

2 tbsp olive oil
1/2 yellow onion, diced
3 garlic cloves, minced
1 tbsp ginger, minced
1 jalapeno pepper, minced
1/4 cup cashews, ground
1/2 cup whole cashews
2 cups coconut milk
1 (8-oz) tin tomato sauce
3 tbsp curry powder
2 tsp tumeric
1 tsp cardamom
2 tsp salt
1 cup broccoli, chopped
1 cup cauliflower, chopped
2 carrots, chopped
2-3 small red potatoes, chopped
1 red  pepper, julienned
1  courgette (zucchini), chopped
1 cup fresh coriander, chopped

What you do:

Heat olive oil in a large saute pan over medium heat. Add the onion, garlic, ginger and jalapeno pepper. Once the onions have turned translucent, add the ground cashews, coconut milk, tomato sauce, curry powder, tumeric, cardamom and salt. Stir until combined.

Next, stir in the broccoli, cauliflower, carrots and potatoes. Continue to saute until vegetables are tender. Add the  pepper and courgette ; reduce heat and simmer for an additional ten minutes.
Serve over rice.

Sprinkle with fresh coriander.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1 whole fish, about 400g

For the Sauce:

1/2 onion, chopped
1 tsp preserved soy bean paste (tau cheo)
100ml water
4 tbsp tomato sauce
1 red chilli, finely pounded
1 tbsp light soy sauce
Sugar, to taste
1/2 tsp cornstarch, mix with 2 tablespoons of water
Coriander leaves for garnish.

What you do:

Clean the fish, wash and drain. Steam the fish until cooked, about 8 minutes. Remove and set aside.

To prepare the gravy, heat up 2 tablespoons of oil in a wok. Add onion and stir-fry for 1-2 minutes, or until soft.
Add preserved soy bean paste and stir-fry until fragrant.
Add water, tomato sauce, pounded chilli, light soy sauce and sugar. Bring to a slow boil.
Add cornstarch solution and stir quickly for a few more minutes.
Pour the gravy over the steamed fish. Garnish with coriander leaves.

serve hot.

VN:F [1.9.20_1166]
Rating: 9.0/10 (1 vote cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

12oz / 350g  dried haricot beans
1 tbsp olive oil
8 Toulouse sausages
9oz /250g  piece of pancetta or a whole chorizo sausage, cut into small pieces
2 onions, peeled and finely chopped
1 carrot, peeled and chopped
4 garlic cloves, crushed
4 chicken legs
1 sprig of thyme, plus ½ tbsp chopped leaves
1 bay leaf
salt and freshly ground black pepper
2 tbsp tomato purée
400g tin chopped tomatoes
7fl oz /200ml white wine
½ day-old baguette
1 tbsp chopped parsley

What you do:

Preheat the oven to 220C / 425 F/ Gas mark 7

Place the beans in a pan, cover with plenty of cold water, bring to the boil, and boil for 10 minutes. Remove from the heat and soak for 2-3 hours, then drain.

Heat the olive oil in a frying pan and brown the sausages for 7-8 minutes, turning occasionally. Remove from the pan and set aside. Add the pancetta to the pan, and cook for 5 minutes. Remove and set aside with the sausages. Add the onions and carrot, and cook gently for 10 minutes, or until soft. Then add three-quarters of the garlic and cook for 1 minute.

Prick the chicken legs all over with a fork and roast for 30 minutes. Remove from the oven. Reserve the chicken fat, and reduce the oven to 140°C (275°F/Gas 1).

In a heavy casserole, layer the ingredients, beginning with half the beans, then onions, carrot, sausages, pancetta, and chicken  legs, followed by the remaining beans. Push the thyme sprig and bay leaf in among everything and season well with salt and pepper.

Mix together 900ml (1 ½ pints) hot water with the tomato purée, tomatoes, and wine, then pour into the casserole. Cover, and cook in the oven for 3 hours, adding a little extra water if required.

Cut the crusts off the baguette, then tear the bread into pieces and place in a food processor with the remaining garlic. Process into coarse crumbs. Heat 2 tbsp of the duck fat in a frying pan and fry the crumbs over a medium heat for 7-8 minutes, or until crisp and golden. Drain on kitchen paper and stir in the herbs. Remove the cassoulet from the oven and stir. Sprinkle the breadcrumb topping over in a thick, even layer, and serve.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1 tbsp olive oil
1 cup uncooked long grain rice
2 cups of chicken broth
1/2 yellow onion
1/4 cup of plain tomato sauce
4 cloves of garlic, minced
1 Roma tomato, diced
1 tsp cumin powder
1 chipotle pepper, diced
1/4 cup of frozen peas
salt, to taste

What you do:

Begin by getting a medium pot onto the stove, on medium heat. Add in the olive oil, and let it come to temperature. Add in the uncooked rice, and mix into the warmed oil. Mix from time to time, until your rice becomes a light, nutty brown. Once the rice begins to color, toss in the garlic, mix well, and let it cook within the rice for about a minute. Next toss in the rest of the ingredients, excluding the peas, and mix well. Reduce the heat to simmer, cover, leaving only a bit of space for steam to escape, and cook for about 20 minutes.

Do not lift the lid, just let it do its thing for the 20 minutes. Lift the lid, and gently stir, lifting from the bottom. Toss in the peas, and mix again. The rice will quickly cook the peas. The goal is to have super tender, not mushy rice.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

2 medium avocados
1/2 small red onion, chopped finely
1 medium plum tomato, deseeded, chopped finely
1 tablespoon lime juice
1/4 cup coarsely chopped fresh coriander

What you do:

Mash avocados in medium bowl stir in remaining ingredients.
Can be served with nachos, burritos and fajitas

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)