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CUT OUT AND KEEP ME
CUT OUT AND KEEP ME
Tomato and Coconut Curry PREP: 10 mins COOK: 40 mins You will need:
Roasted Tomato Bruschetta Caprese PREP: 10 mins SERVES: 4
• 220g Irish Cherry Rainbow Mix Tomatoes • 250g pack Irish
• 15g Green Chilli, seeds removed • 1 Courgette • 3 Cloves of Garlic
Cut 2 ciabatta rolls into 8 slices. Lay slices on a large baking sheet with 450g of vine tomatoes. Drizzle with oil and bake for 15 minutes. Drain 290g mozzarella, tear into bits and cut 8 black olives in half. Spread 25g of green pesto on the crisp ciabatta slices. Take the tomatoes off the vine and chop them roughly. Top the ciabatta slices with tomato, mozzarella, olive halves and torn basil leaves. Season with black pepper and serve.
Piccolo Tomatoes • 300g Irish Cherry Vine Tomatoes • 1 large Red Onion
• 1 dsp Curry Powder • 30ml Sunflower Oil • 6g Fresh Coriander • 240g Long Grain Rice
• 400ml tin Coconut Milk • 1 Vegetable Stock Cube • 15g Fresh Ginger, peeled
Peel, halve and finely chop the onion. In a large frying pan gently sauté the onion with the oil. Finely chop the ginger, garlic and chilli and add to the onion, cooking for another minute. Add the curry powder and cook for another minute or so. Then add the coconut milk and the crumbled stock cube, mixing well. Grate the courgette, add to the pan and cook for a fewminutes. Remove any stalks from the tomatoes, put the tomatoes into the pan and bring to the boil, then turn down the heat and simmer for 15 minutes. Chop the coriander and sprinkle over the curry. Cook the rice as per instructions on the pack. Serve the rice with the curry.
CUT OUT AND KEEP ME
Tomato Tarte Tatin
PREP: 10 mins COOK: 30 mins SERVES: 4
Heat 50ml olive oil in a large frying pan. Add 660g small tomatoes and cook on a high heat for 8 minutes until they start to burst. Add 30ml balsamic vinegar, chopped thyme, 20ml maple syrup and season. Cook until sticky. Transfer to a 24cmmetal round pie dish and allow to cool. Put 375g of ready rolled puff pastry over the tomatoes. Trimwith scissors around the dish. Tuck pastry around the tomatoes and prick the top with a fork. Bake for 20 minutes until golden. Remove and allow to cool. Loosen the pastry with a knife then turn out over a large plate. Cut into wedges and serve.
CUT OUT AND KEEP ME
Tomato Chilli Jam PREP: 20 mins COOK: 1-2 hours
Cook’s tip Batch cook punnets of tomatoes in a roasting tray with a pinch of salt, pepper, cinnamon and cloves for a really useful fridge staple. Use on bruschetta, in pasta sauces and with steak.
Remove the stalks from 500g of vine ripened tomatoes. Chop and roughly blend. Finely chop and add 25g of red chilli, 20g of fresh ginger and 2 large garlic cloves in the food processor. Liquidise until almost smooth. Put in a pan with 200g of soft brown sugar, 100ml of white wine vinegar, 30ml of soy sauce, 1 tsp of paprika and season with salt. Bring to the boil, then simmer for 15-20 minutes until glossy and thick. Pour into a clean jar, cool, then refrigerate.
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