Tag: tomato
Smoked trout with a tomato, lime and ginger broth
By Matt Tebbutt From Saturday Kitchen Ingredients 10 beef tomatoes, roughly chopped 2 fresh lime leaves 5cm/2in piece fresh ginger 2 tbsp fresh samphire, tips picked 50g/1¾oz broad beans, double podded 3 spears asparagus, tips only 2 tomatoes, diced 2 x 200g/7oz hot smoked …
Heritage tomato and crab salad with tapenade and herb flatbreads
By Freddie Forster From Saturday Kitchen Ingredients For the tapenade and herb flatbreads 200g/7oz strong white flour ¼ tsp sea salt flakes 7g sachet dried yeast 180ml/6fl oz warm water 1 tbsp olive oil 3 tbsp black olive tapenade handful finely chopped …
Smoked mozzarella stromboli with a tuna, tomato and caper salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the bread 500g/1lb 2oz strong white flour, plus extra for dusting 2 tbsp dried yeast 1 tbsp olive oil pinch salt For the tuna mayonnaise 1 free-range egg 1 lemon, juice only 1 garlic clove, …
Rocket and ricotta cannelloni with tomato sauce and burrata
By Matt Tebbutt From Saturday Kitchen Ingredients For the tomato sauce 1kg/2lb 4oz ripe tomatoes 6 basil leaves 3 garlic cloves 50ml/2fl oz olive oil salt and freshly ground black pepper For the filling 500g/1lb 2oz rocket, plus extra for garnish 250g/9oz ricotta whole nutmeg, …
Tomato and Parmesan tart
By Bryn Williams From Saturday Kitchen Ingredients For the filling 875g/1lb 12oz crème fraiche 175g/6oz Parmesan, grated 200ml/7fl oz double cream 200ml/7fl oz whole milk 4 free-range eggs 4 free-range egg yolks 6 bronze gelatine leaves, soaked in cold water ¼ tsp freshly …
Gooseberry and tomato brioche with bacon and eggs
By Matt Tebbutt From Saturday Kitchen Ingredients For the brioche 150g/5½oz strong bread flour 10g/1/3oz dried yeast 1 tsp caster sugar 2 free-range eggs, beaten 100g/3½oz butter 1 free-range egg yolk, beaten For the topping 6 cape gooseberries, halved 4 cherry tomatoes, halved …
Malfatti with tuna, tomato sauce and pesto
By Matt Tebbutt From Saturday Kitchen Ingredients For the malfatti 500g/1lb 2oz spinach 250g/9oz ricotta cheese, drained overnight in muslin or cheese cloth 100g/3½oz Parmesan, grated 1 free-range egg 50g/1¾oz semolina flour 50g/1¾oz ‘00’ flour pinch grated nutmeg For the tomato sauce 500g/1lb 2oz ripe cherry …
Spinach borek pastries with tomato and mint salad
These pastries are believed to originate from Turkey and can also be cooked in a large pan and then cut into slices. By Hus Vedat From Saturday Kitchen Ingredients For the borek 100g/3½oz spinach, cooked and squeezed 85g/3oz feta, …
Multi-coloured ravioli with tomato sauce
By Danilo Cortellini From Saturday Kitchen Ingredients Method For the yellow pasta, place the flour in a large mixing bowl and create a well in the centre. Crack the eggs into the well and incorporate the …
Tomato consommé with burrata mille feuille
By Marianne Lumb From Saturday Kitchen Ingredients For the consommé 1.4kg/3lb2oz ripe tomatoes on the vine, diced 1 red onion, roughly chopped 25g/1oz fresh basil, roughly chopped 1 tbsp sherry vinegar pinch of caster sugar sea salt and freshly ground black pepper 2 ripe tomatoes, …
Spiced green bean and tomato stew
By Sabrina Ghayour From Saturday Kitchen Ingredients For the stew 2 tbsp olive oil 1 large head garlic, cloves thinly sliced 400g/14oz green beans, trimmed 2 tsp ground cumin 1 heaped tsp ground cinnamon 1 heaped tsp ground turmeric 400g/14oz tomatoes, cored and roughly …
Jamaican beef patties with ginger, tomato and orange salad
By Shivi Ramoutar From Saturday Kitchen Ingredients For the pastry 300g/10½oz plain flour, plus extra for dusting 1½ tbsp Madras curry powder 1½ tbsp ground turmeric pinch salt 165g/5¾oz unsalted butter, chilled and diced 1 large free-range egg, beaten For the filling 2 …
Crispy chicken and sun-dried tomato spring rolls
Ken Hom’s spring rolls are bursting with flavour and surprisingly easy to make. By Ken Hom From Saturday Kitchen Ingredients 55g/2oz glass noodles 225g skinless chicken breast, cut into thin strips 2 tsp olive oil 1 tbsp finely chopped spring onions …