4/16/2023 0 Comments Misshapen tomatoes![]() ![]() Misshapen fruit with irregular bulges at the blossom end and bands of leathery scar tissue. Spoon the polenta on to a platter, top with the tomatoes, parsley and crisp capers, and serve at once. tomatoes showing symptoms of late blight. Remove with a slotted spoon and drain on kitchen paper. Once shimmering, carefully add the capers and cook, shaking the pan, until they crisp up. In a small frying pan, heat the olive oil over a medium heat. Reduce the heat to as low as it will go and simmer for about 15 minutes, whisking occasionally at first, then more frequently as the mixture thickens. Leave to cool to room temperature, then lift out and discard the lemon rind.įor the polenta, bring the stock to a simmer in a saucepan, then gradually add the polenta, whisking continuously to combine. Drizzle over the olive oil, then bake for 30 minutes, until the tomatoes are bursting and fragrant. Season, then sprinkle with the caster sugar, coriander seeds, chilli flakes and oregano. Place the tomatoes in a roasting tin with the garlic and lemon peel. Zest of 1 lemon, removed in thin strips with a peeler Make sure you serve the tomatoes at room temperature, to make the best of their flavour.Ĩ00g mixed cherry tomatoes, larger ones halved Polenta is a great starch for soaking up fragrant tomato juices. Parmesan polenta with baked tomatoes and crisp capers Scatter over the nylon sev, if using, followed by the coriander, and serve. Transfer to the oven for 10-15 minutes, until the tomatoes are soft but still holding their shape. Add the tomatoes and coat with the mixture, pour in 75ml water, season with salt to taste and gently mix again. Add the ginger and fry until fragrant, then add the tamarind and stir in the sugar. Scatter in the mustard seeds and, as soon as they pop, follow with the cumin and coriander seeds, cinnamon, asafoetida and curry leaves. Put a sturdy roasting tin on the hob and heat the oil over a high heat. Nylon sev (crispy chickpea flour noodles), to serve (optional) Try it piled up on thick slices of sourdough toast spread with ricotta for a breakfast of champions.Ĩ heirloom tomatoes, cut into an assortment of shapes (wedges, rings, quarters)ġ t sp coriander seeds, toasted and roughly crushedĥ cm piece fresh ginger, peeled and grated Heritage tomatoes have complex flavours and are inconsistently formed, making this curry beautiful and interesting.
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