Archive for the ‘Tomato’ Category

Minted lamb & apple kofte

Tuesday, June 11th, 2013

cox apple

6 wooden skewers, soaked in water
1 apple
500g lamb mince
1 clove garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
4 wholemeal pitta breads

12 halved cherry tomatoes

Grate the cucumber into a sieve, mix with the salt, and leave to drain.  Mix the yoghurt with the mint, sugar and mustard, then add the drained cucumber.  Refridgerate.

Grate the apple into a large bowl.  Mix in the dried mint, garlic and spices, then add meat and use your hands to mix it all well.  Roll into 18 small balls.

Thread three balls onto each skewer and squash them slightly to form short sausage shapes on the skewer.  Grill under a hot grill or on a barbeque for around 7 mins, turning regularly.

Toast the pittas (or sprinkle them with a bit of water and barbeque them a minute on each side) then split immdiately.  Spread the inside with raita, then fill with the lamb kofte and halved cherry tomatoes.

Grilled Halloumi Wraps

Tuesday, February 28th, 2012

Red Cabbage
1 pack Halloumi
1/4 red cabbage, shredded
1/4 iceberg or other lettuce, shredded
1 tomato, sliced
1/4 cucumber, sliced
4 tbsp Hummous
4 wraps
chilli sauce – optional

Slice the halloumi and grill until browned on both sides.  Gently warm the wraps under the grill on in a microwave.

Layer hummous, halloumi and salad, then fold up wraps tightly and munch!  Makes a lovely quick lunch for four (or two hungry) people.

Sweet and Sour Aubergine with King Prawns

Monday, January 30th, 2012

Aubergine

1 Aubergine
1 cup home made tomato sauce (garlic, onion, tomatoes, veg stock, tsp sugar)
1 cup pineapple pieces and juice
1/2 chilli (or a few dashes Frank’s hot sauce – to taste)
2 tsp white wine vinegar
10 defrosted cooked king prawns (optional)

Chop aubergine into cubes.  Add the rest of the ingredients apart from the prawns, and heat gently until bubbling.  Stir occasionally, and when the aubergine is soft but still has a little bite, add the prawns and heat through. 

Serve immediately with basmati rice.

Cherry tomato and goat’s cheese quiche

Monday, December 12th, 2011

raw tomato

2 punnets cherry tomatoes
1 ‘log’ goat’s cheese
6 eggs
1/2 pint milk
1/2 tsp nutmeg
1 tsp dried thyme or 3 sprigs of fresh thyme
1/2 tsp salt
couple of grinds black pepper

for the pastry:
8 oz flour
4oz fat (I use salted butter)
cold water to mix

Make the pastry by rubbing the fat into the flour (or using a food processor) and then, using a knife, slowly stir in a little cold water until it comes together.  Gently, with the tips of your fingers bring together into a dough, then leave to chill for an hour in the fridge (covered in clingfilm).

Halve the cherry tomatoes and thinly slice the cheese along the log (you should end up with around 20 slices).  Whisk the eggs with the milk, nutmeg, salt, pepper and thyme.

Heat the oven to 170 degrees.  Thinly roll out the pastry and use it to line a deep flat dish such as a lasange dish (mine is 18 x 25cm and around 5cm deep).  Place in the oven to blind bake for 5 mins.

Remove dish from oven and fill: cover the bottom with half the cherry tomatoes.  Cover them with half the cheese.  Repeat with the rest of the tomatoes, then the rest of the cheese.  Pour over the egg mix.

Cook in the oven for between 40 and 60 mins.  To check if done, stick in a knife and pull a bit to the side.  If you can see runny egg, it needs a bit longer.  Bare in mind you will see runny goat’s cheese, so make sure it is definitely the egg that is still not done.

This is lovely served with a peppery salad and reheats well for work lunches.