Category: Starters

Black Garlic and Lime Tomatoes

Recipe courtesy of Psychologies Magazine and taken from Honey: Recipes From a Beekeeper’s Kitchen by Amy Newsome (Quadrille).

‘This salad is sweet and bright, but with deep umami flavours from the tomatoes and black garlic paste,’ says Amy Newsome, horticulturist, garden designer, beekeeper and author of new book, Honey, which allows us to look inside the hive, learn how to create a bee-friendly garden, and try delicious recipes with honey as the hero ingredient.

Serves 2 as a starter

Ingredients:
2 Iberico tomatoes or similar
½ tsp black garlic paste
2 tbsp good olive oil
¼ tsp smoked salt
Juice of ½ lime
Dash of rice vinegar
½ tsp honey
Pinch of black lime powder
1 tsp black sesame seeds
Small handful of basil leaves, torn
1 sweet white onion, finely sliced, soaked in cold water
1 large mozzarella ball (optional)

Method:

  1. Roughly chop the tomatoes, discarding the watery seeds as you go.
  2. Add the black garlic paste, olive oil, smoked salt, lime juice, vinegar, honey and lime powder to a bowl.
  3. Toast the sesame seeds in a dry pan and whilst still hot, pour half the seeds into the dressing bowl and set the other aside. Whisk the sizzling sesame seeds into the dressing until emulsified.
  4. Combine the tomatoes, basil and dressing, tossing to coat, and set aside for an hour to develop the flavours.
  5. Drain the sliced onion and stir through the tomatoes, then arrange on a plate. Tear over the mozzarella, if using, and scatter with the remaining sesame seeds.

Roasted grape, honey and feta crostini

Recipe has been taken from : Flavour Kitchen : Vibrant Recipes with Creative Twists by Crystelle Pereira

Crystelle made the focaccia during bread week on Bake Off, with roasted grapes, sharp, salty feta, crunchy walnuts and fresh fennel, which went down a treat, so she has transferred all of the same flavours and textures into these crispy crostini – little bites of sweet and salty deliciousness.

Ingredients for the infused oil:
50ml olive oil
2 garlic cloves, grated
1/2 tbsp dried thyme

Ingredients for the crostini:
240g black seedless grapes (about 24 grapes)
200g feta
10 walnuts, skin on
1 small baguette
1 1/2 tbsp runny honey
1/4 fresh fennel bulb, thinly sliced (optional)
A bunch of fresh thyme
A pinch of fine sea salt and ground black pepper

Method

  • Preheat the oven to 200oC/180oC/Gas Mark 6. First, make the infused oil. Place the olive oil in a small saucepan with the garlic and thyme and heat very gently over a low heat for about 10 minutes, until the oil is sizzling and fragrant. Turn off the heat and set aside.
  • Arrange the grapes in a roasting tray and spoon over 3 teaspoons of the infused oil. Toss the grapes until they are coated, then place in the oven and roast for 20 minutes, until they are sizzling and the skins have shrivelled slightly. Allow to cool, then slice each grape in half lengthways.
  • Place the feta in a food processor with a splash of feta water (or a splash of milk if your feta does not have water), a good pinch of pepper, and a tiny pinch of salt, and blend until completely smooth.
  • Place the walnuts in a dry frying pan over a medium heat and toast for around 7 minutes until slightly browned and fragrant. Allow to cool slightly, then break into small pieces and set aside.
  • Slice the baguette diagonally into thin crostini slices (about 1.5cm thick) and drizzle a teaspoon of the infused oil over each slice. Place these on a tray and toast in the oven for 7-10 minutes until crispy and golden, or alternatively cook on a griddle pan over a high heat for 4 minutes, flipping halfway through.
  • To assemble, spread 1 heaped teaspoon of whipped feta over each crostini and drizzle with honey. Top with about 4 grape halves and a scatter of fennel, crushed walnuts and fresh thyme leaves, and serve straightaway.

Sweet Potato Ravioli with Sage and Brown Butter

Recipe courtesy of Psychologies Magazine (Spring 2021) and taken from The Shortcut Cook by Rosie Reynolds.

This is a great shortcut for making your own pasta. Boiled lasagne sheets form ravioli with a rich sweet potato filling.

Serves : 2

Ingredients :

1-2 sweet potatoes, about 500g, cut into 1 cm cubes
50g Parmesan, finely grated
Fresh nutmeg, for grating
Pinch of ground cinnamon
6 dried pre-cooked lasagne sheets
Olive oil, for cooking and drizzling
4 tblsp butter
24 sage leaves
Sea salt and freshly ground black pepper

  • Put the sweet potato into a bowl with 1 tablespoon of water, cover with cling film and cook in the microwave on high for 3-5 minutes until tender. Drain and mash.
  • Add two thirds of the Parmesan to the bowl, along with a generous grating of nutmeg and cinnamon. Season to taste.
  • Bring a large pan of salted water to the boil. Add the pasta and a drizzle of oil to stop the sheets sticking. Cook for 12 minutes, or for 2 minutes longer than the packet instructions. Drain and separate the sheets, then allow to cool.
  • Cut each lasagne sheet in half with kitchen scissors, so you have 12 square. Dollop 1 tablespoon of the potato mix into the middle of each square and top with a sage leaf. Fold the pasta over the filling to form a triangle and press to seal the edges. Leave to cool on a lightly oiled tray.
  • Dry the pan and return it to a high heat, adding the butter and a splash of oil. Add the remaining sage and cook until crisp. Remove and set aside.
  • Add the cooled ravioli to the pan and cook for 2 minutes on each side until golden. Divide between 2 plates and serve with the Parmesan, sage leaves and a drizzle of olive oil.

Make ahead : The filling can be made 2 days in advance and chilled. The assembled ravioli will sit happily in the fridge on a lightly oiled tray for 2 days.

The shortcut : These ravioli can be whipped up speedily in advance, while the filling is made in minutes in the microwave.

Nachos

Serves:  4;  Cals per portion:  324;  Prep time:  10 mins;  Cook time:  7 mins

Ingredients: 

  • 4oz (100g) tortilla chips
  • 1 onion, peeled and finely chopped
  • 4oz (100g) cheddar cheese, grated
  • ¼ pt (150ml) soured cream
  • 2 green chillis, sliced

Step One – Place a layer of tortilla chips in an ovenproof dish.  Top with onion, cheese, soured cream and chillis.  Repeat layering process twice more.

Step Two – Heat the grill to medium and cook dish under grill for 5-7 mins.  Serve.

Other Mexican Food recipes can be found in

Tomato, Mozzarella and Basil stack with Balsamic Vinegar and Lime dressing

A recipe by Robert Carrier

This towering new age salad of tomato, mozzarella and basil leaves, served with a balsamic vinegar, lime and basil dressing, is at its best when large vine-ripened tomatoes are in season

Starter    Serves:  4

Ingredients:  16 thin rounds fresh buffalo mozzarella; 4 large vine-ripened tomatoes, chilled; 16-24 large fresh basil leaves.  For the dressing:  150ml / 1/4 pt extra virgin olive oil; 1 tbsp balsamic vinegar; 2-3 tbsp fresh lime juice; few leaves fresh basil, cut into thin slivers; salt and freshly ground black pepper; crushed dried chillies.  For the garnish:  4 sprigs fresh basil; 10-12 black olives

To prepare the dressing the marinate the cheese – In a large wide bowl, combine the extra virgin olive oil and balsamic vinegar, adding lime juice to taste.  Add the slivered basil leaves and season to taste with the salt, freshly ground pepper and crushed dried chillies.  Mix well, then add the mozzarella, spooning the dressing over the slices.  Chill until ready to serve.

To prepare the tomatoes – Cut the tomatoes, one by one, into 6 mm / 1/4 in slices, including the tops and bottoms.  Re-assemble each tomato.

To assemble the stacks – With a slotted spoon remove the marinated mozzarella from the dressing (reserve the dressing).  Alternate slices of tomato and mozzarella to crease a stack on each plate, garnishing each slice of cheese with a basil leaf or two, and topping each stack with a tomato ‘cap’.  Spoon the dressing over.  Garnish each plate with a sprig of basil and a few black olives.  Serve immediately.

Serve with :  Racks of lamb with green herb crust and Lemon Tart