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:

Roughly chop the tomatoes, discarding the watery seeds as you go.
Add the black garlic paste, olive oil, smoked salt, lime juice, vinegar, honey and lime powder to a bowl.
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.
Combine the tomatoes, basil and dressing, tossing to coat, and set aside for an hour to develop the flavours.
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.

Hot & Cold Pickled Tomatoes with Chilli Yogurt

Recipe courtesy of Psychologies Magazine (May 2020) and taken from Life Kitchen by Ryan Riley.

The sweet tang of vinegar in this dish balances beautifully with the savoury tomatoes. Adding chilli yogurt makes the tomatoes sing and rounds off the dish.

Serves : 3-5

Ingredients :
150ml red wine vinegar
1/4 tsp fennel seeds
6 coriander seeds
2 bay leaves
12 mixed-colour cherry tomatoes, halved or quartered
2 tblsp full-fat Greek yogurt
1 tsp Chilli Oil (see recipe)
Warmed flatbreads of naan breads, to serve
Handful of mint leaves, to serve

For the Chilli Oil (makes 200ml)
200ml rapeseed oil
40g dried chipotle chilli flakes
20g red chilli flakes

Method :

Stir together the vinegar, both seeds and the bay leaves in a bowl. Place a saucepan on a high heat and pour in half the liquid, with half the aromatics. Bring to the boil, then turn off the heat.
Divide the tomatoes between two bowls and pour the hot liquid into one bowl and the cold into the other. Leave for 5 minutes. Meanwhile, combine the yogurt and Chilli Oil in a bowl.
To serve, spread the warmed breads with the chilli yogurt, top with both hot and cold tomatoes – discarding the bay leaves – and scatter over the mint.

For the Chilli Oil :

Place a saucepan on a medium heat and add the oil. Bring it to a simmer – be very careful as the oil will be extremely hot. After a few moments, drop in a chilli flake: if the oil is hot enough, the flake will sizzle slightly.
Remove the pan from the heat and stir in both types of chilli flakes. Set aside and allow to cool completely.
Pour the cooled Chilli Oil into a sterilised jar and seal with a lid.

Pasta Perfecto – Classic Red Sauce

Recipe courtesy of Psychologies Magazine (July 2020) and taken from Pasta Perfect by Laura Santini.

Make your own sauce with fresh ingredients, bursting with goodness. It’s a classic for a reason, so do it well!

Serves : 4-6

Ingredients :
2 tblsp olive oil
1 Spanish onion, finely chopped
1 carrot, finely diced
1 celery stick, finely diced
2 garlic cloves, finely chopped
1 tblsp tomato puree
2 x 400g cans chopped tomatoes, or whole San Marzano tomatoes
Large handful of fresh basil leaves, torn
1 tsp sugar
Salt and freshly ground black pepper

Heat the oil in a large heavy-bottomed pan. Add the onion, carrot, celery and garlic, and saute until the onions are glassy and softened. Add the puree and canned tomatoes. If you’re using whole tomatoes, squash them as they go in to break them up.

Add the torn basil leaves and sugar. Season with salt and black pepper to taste.

Cook over a very low heat, stirring frequently to avoid sticking, for 40-60 minutes, or until the vegetables have softened and the sauce is rich, tangy and tasty, and the oil has separated on the surface.

You can leave it chunky or pass it through a fine sieve to remove any chunks and seeds.

Stuffed Tomatoes (Option 2)

Recipe courtesy of an article in Psychologies Magazine (June 2020) and taken from a recipe book called Big Night In: Delicious Themed Menus to Cook & Eat at Home by Ryland, Peters & Small.

Serves : 4

Ingredients :
4-6 large tomatoes
3 tblsp olive oil
1 small onion, finely chopped
150g long-grain rice, rinsed
1 tsp tomato puree
2 tblsp chopped flat-leaf parsley
2 tblsp chopped dill
2 tblsp chopped mint

Preheat the oven to gas mark 6. Cut the tops off the tomatoes and scoop out and reserve the pulp. Put the tomato shells upright in a large baking dish. Set aside with the caps until ready to bake.

Heat 2 tablespoons of the oil in a frying pan over a low heat. Add the onion and fry until softened. Add the reserved tomato pulp, rice and tomato puree. Season with salt and pepper.

Bring the mixture to the boil and cook for 10 minutes, stirring often. Stir in the parsley, dill, mint and lemon zest.

Cream of Tomato Soup

Recipe courtesy of Psychologies Magazine (August 2016)

Serves : 4

Ingredients :
1 tblsp ghee or coconut oil
1 large onion, roughly chopped
2 garlic cloves, roughly chopped
2 medium carrots, roughly chopped
1 tblsp tomato puree
2 x 400g tins of tomatoes or 800g fresh tomatoes chopped
1 x 400g tin of cannellini or butter beans, drained and rinsed
400ml bone broth or water
1 tsp maple syrup (optional)
Sea salt and black pepper

To serve (optional) :
1 large handful fresh basil leaves, chopped, or pesto
Extra virgin olive oil, for drizzling

Method :

Melt the ghee in a large saucepan, add the onion and fry on a medium heat for 8 minutes, until softened.

Add garlic, carrots, tomato puree and a big pinch of salt and pepper, and cook for a further minutes.

Tip in the tomatoes and the drained beans, followed by the broth or water. Turn up the heat, cover with a lid and cook at a medium simmer for 10 minutes until the carrots are tender.

Puree the soup until smooth in the pan using a hand-held stick blender, or in batches in a food processor, and then taste for seasoning, adding maple syrup (if using). You can also add more broth to get the consistency you want.

Ladle into bowls. Stir through the basil and drizzle the oil.

Big fat Greek tomatoes

Recipe courtesy of The Co-operative Food Magazine.

Low in Fat

Serves : 4 Time to prepare/cook : 1 hr 15 mins

Ingredients :
8 large vine tomatoes
1 tblsp olive oil
1 large onion, finely chopped
2 cloves of garlic, chopped
1 tblsp finely chopped flat-leaf parsley
5 Co-operative Kalamata Olives, drained and chopped
75g long-grain rice
50ml dry white wine
130ml vegetable stock
Freshly ground black pepper
40g Healthy choice Greek salad cheese, crumbled

Method :

Carefully slice off top of each tomato and scoop out flesh. Reserve. Heat oil in a heavy-based pan and fry onions and garlic until soft and golden. Add parsley, tomato pulp and olives. Cook for a few minutes and then add rice.

Stir, then pour in wine, stock and black pepper and simmer mixture for 15 to 20 minutes on hob.

Heat oven to gas mark 4 / 180oC / Fan 160oC. Spoon filling into each tomato shell and top with cheese. Cook for 30 to 40 minutes. Garnish with parsley and serve hot.

Comforting Tomato Soup

Recipe courtesy of Psychologies Magazine (December 2015) and taken from At Home with Umami by Laura Santtini.

Serves : 4-6

Ingredients :
190g butter
1 medium white onion, diced
2 x 400g cans chopped tomatoes
1.5 litres tomato juice
2 tblsp sugar, to taste
2 chicken stock cubes
freshly ground black pepper
1 handful flat-leaf parsley, chopped
1 handful fresh basil, chopped

Step One : Melt the butter in a large pot over a medium heat. Once melted, add the onion and cook until translucent. Add the chopped tomatoes, tomato juice and sugar. Stir to combine.

Step Two : Add the chicken stock cubes and some freshly ground black pepper and stir well. Allow the soup to boil for 20-30 minutes.

Step Three : Turn off the heat and using a stick blender, blend the soup until it is completely smooth. Stir in fresh herbs and serve.

Salute the Salad : Farro, Herb-baked Tomatoes, Roast Carrots and Parmesan

Recipe courtesy of Psychologies Magazine (May 2016) and taken from “Savour : Salads for all seasons” by Peter Gordon.

Farro is a grain that has had a lot of attention in recent years. I enjoy its texture and often use it in salads such as this. Roast tomatoes are great in summer, when cooking makes them even sweeter. In cooler months, roasting improves the flavour of hothouse-raised ones.

Serves 6 as a starter or side dish

Serve at room temperature

Ingredients :
300g farro, rinsed and drained
1/2 onion, chopped
1 bay leaf
3 tblsp baby capers
2 tblsp red wine vinegar
3 carrots (use orange and purple ones), peeled and tops cut off, halved lengthways
4 tblsp extra virgin olive oil
1 tsp fresh thyme leaves
6 plum tomatoes, halved lengthways
1 tsp roughly chopped oregano
1/2 tsp chopped rosemary
2 handfuls rocket
50g parmesan, shaved with a sharp knife

Step One : Preheat the oven to 170oC / 350oF / Gas mark 4. Put the farro into a medium pan, cover with 3 cm of cold water and add the onion and bay leaf. Bring to the boil and put a lid on the pan. Reduce the heat to a rapid simmer and cook until the grains are tender, about 40 minutes. Add 1 tsp of flaky salt after 20 minutes. Drain in a colander, then transfer to a large bowl. Taste for seasoning and mix in the capers and vinegar. Leave to cool.

Step Two : While the farro is cooking, lay the carrots in a roasting dish, drizzle on 2 tblsp of the oil and half the thyme, season with salt and pepper and add 2 tblsp of water. Roast for about 30 minutes; until you can easily insert a sharp knife through them. Cut each into 5 or 6 pieces.

Step Three : Lay the tomato halves, cut side up, on a baking sheet lined with baking parchment (to make it easier to clean). Mix the oregano, rosemary and the remaining thyme and 2 tblsp of oil and drizzle this on the tomatoes. Sprinkle with a little salt and freshly ground black pepper. Bake for 40-50 minutes until the tomatoes have shrunk a little and coloured slightly.

Step Four : To serve, toss the rocket loosely through the farro and divide among your plates. Sit the carrots and tomatoes on top, pour on any roasting juices and then scatter with parmesan shavings.

Speedy Gazpacho

Recipe courtesy of Psychologies Magazine and taken from the book The Doctor’s Kitchen – Eat to Beat Illness by medical doctor Rupy Aujla.

This is the quickest dish in the book and is best enjoyed on a hot day. He discovered it when he was staying in Bristol, teaching the UK’s first culinary medicine course. ‘Elizabeth Thompson, a clinician at Bristol Medical School, make it from locally grown ingredients while they sat outside in the balmy July heat.

Speedy Gazpacho.jpg

Serves : 4

Ingredients:
1 cucumber, roughly chopped
6 medium tomatoes (heritage variety, if possible)
15g basil leaves, stems removed, plus extra to serve
1 celery stalk, roughly chopped, plus leaves to serve
1/2 red pepper, deseeded and roughly chopped
2 garlic cloves
Grated zest of 1 lemon
1 tblsp extra virgin olive oil, plus extra for drizzling
1 tblsp red wine vinegar
Sea salt
Freshly ground black pepper

Method : Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper. Add some water to loosen the soup, if needed, then divide it between bowls and drizzle more olive oil on top, to serve.

Meatballs with Tomato Sauce

Serves: 4

Prep: 25 mins; Cook: 35 mins

These tasty pork meatballs are easy to make and will be popular with the whole family.

Ingredients:
4 tblsp (60ml) oil
1 onion, finely chopped
1 tsp (5ml) fennel seeds
8oz (225g) minced pork
1 clove garlic, crushed
2 tblsp (30ml) fresh parsley, chopped
1 tsp (5ml) lemon juice
4oz (125g) fresh white or brown breadcrumbs
1 egg
Salt and pepper
2 tsp (10ml) wholegrain mustard
2oz (50g) plain flour

Tomato Sauce:
1 tbsp (15ml) olive oil
2 carrots, grated
14oz (396g) can chopped tomatoes
juice of 1 orange
3 tbsp (45ml) sherry (optional)
Salt and pepper

Step One : Heat half the oil in a frying pan and gently fry the onion and fennel seeds until the onion is softened.

Step Two : In a large bowl mix together the pork mince with the onion, garlic, parsley, lemon juice, breadcrumbs, egg, seasoning and mustard combining together well.

Step Three : Using a tablespoon scoop out spoonfuls of the mixture and form into round meatball shapes. Roll the meatballs round in the flour shaking off any excess.

Step Four : Heat the remaining oil and fry the meatballs, a few at a time, until browned.

Step Five : Make the sauce by heating the olive oil in a saucepan and cooking the carrots until softened. Add the tomatoes, orange juice and sherry, season well, then simmer over a gentle heat until the sauce is thick and pungent.

Step Six : Add the meatballs to the sauce and continue cooking for a further 20 minutes. Serve hot with potatoes and broccoli.