Recipes
Classic Tomato Soup
30 ml (2 tbsp)
Olive oil
1 kg (2 lbs)
Tomatoes, Halved
2 cloves of garlic
1 small potato, peeled and
sliced
5 ml (1 tsp)
Sugar
To garnish
20 ml (4 tsp)
Single cream
sprig parsley
Pre - heat the oven to 190ºC
(375ºF/Gas mark 5).
Lightly oil a roasting tin.
Arrange the tomatoes, cut side up in the roasting tin. Add the garlic
cloves. Season and
drizzle
over the remaining oil. Roast for 30 minutes.
Meanwhile, boil the potato in 300 ml (½ Pint) water until
tender. Reserve the potato water. Skin the tomatoes and garlic. Put
the tomato pulp and garlic into a blender or food processor with the
cocked potato and potato stock. Blend until smooth. Transfer to a
saucepan. Add a little extra stock or water if the soup is too thick.
Stir in the sugar and garnish. (serves 4)
Classic Tomato Salad
450g (1 lb)
Tomatoes
2.5 ml (½ tsp)
Caster sugar
1.25 ml (¼ tsp)
Salt
1.25 ml (¼ tsp)
Ground black pepper
30 ml (2 tbsp)
Extra virgin olive oil
10 ml (2 tbsp)
White wine vinegar
15 ml (1 tbsp)
Chopped chives
Thinly slice the tomatoes,
discarding ends, and arrange on a plate. Sprinkle over the sugar, salt
and pepper.
Set aside for 30 minutes at room temperature. Whisk the oil and
vinegar together and drizzle over the tomatoes.
Sprinkle
over the chives. Leave for another 30 minutes before serving.
(serves 4)
Stuffed Beef Tomatoes
4 Large beef tomatoes
2 Rashers streaky bacon
115g ( 4 oz)
Chestnut mushrooms, finely chopped
4 (size 4) Eggs
25g (1 oz)
Butter
Pre-heat the oven to 180ºC (350ºF/Gas mark 4). Cut the tops off the
tomatoes and scoop out the seeds and flesh. Season the tomato insides
with salt and pepper, the stand upside down to drain. Fry the bacon
until crisp. Remove from the pan and set aside. Put the mushrooms in
the pan and cook quickly until crisp and golden. Remove from heat.
Chop the bacon. Place the tomatoes in a greased ovenproof dish. Divide
the bacon and mushrooms between the tomatoes and gently break an egg
into each tomato. Dot with butter and bake for 15-18 minutes, until the
eggs are set. Serve with toast. (serves 4)
Ripe Tomato Chutney
550 ml (20 fl oz)
Malt vinegar
15g (½ oz) Pickling
spice
2.75 kg (6 lbs)
ripe tomatoes, peeled and quartered
2 Large onions, chopped
10 ml (2 tsp)
Paprika
1.25 ml (¼ tsp)
Cayenne pepper
15 ml (1 tbsp)
Salt
350g (12 oz)
Granulated sugar
Make
medium-spiced vinegar by boiling the pickling spice in the vinegar for
10 minutes. Cool. The spices may be left in the cooling vinegar if
desired, to increase the spicing. Put the tomatoes in a large saucepan
with the chopped onions. Heat gently, then simmer to a thick pulp,
stirring occasionally. Add half the strained spiced vinegar together
with the paprika and cayenne. Sprinkle over the salt and bring to the
boil. Cook, uncovered, until thick.
Meanwhile, heat remaining strained, spiced vinegar with the sugar until
dissolved. Add to the tomatoes. Boil and reduce to a thick pulp. Pour
into sterilised, hot jars and seal. Store for 1 month before using.
Best consumed within 6 months. (Makes 1.8 kg, 4 lbs)
Dickson’s Bloody Mary
Ice cubes
45 ml/3 tbsp
Vodka
25 ml/1½ tbsp
fine sherry
150 ml/¼pint/⅓ cup
tomato juice
25 ml/1½ tbsp lemon
juice
10-15 ml/2-3 tsp
Worcestershire sauce
2-3 dashes Tabasco sauce
2.5 ml/½ tsp creamed
horseradish relish
5 ml/1 tsp celery
salt
celery stick, stuffed green
olives and cherry tomato to garnish.
Fill a tall glass with
cracked ice and add the combined vodka, sherry and tomato juice. Stir
well. Add the lemon juice,
Worcester sauce and Tabasco sauce. Mix the ingredients
together well, then stir in creamed horseradish to taste, the
celery salt, salt and black pepper. Stir. Take a chilled
glass and half fill it with whole ice cubes or cracked ice, if
preferred. Use either sieve, colander or special straining
lid and pour the tomato cocktail mixture into the chilled, long
tumbler. Add decorative stick of celery that can be used to stir the
drink. Finish off the cocktail by threading a cocktail
stick or toothpick with stuffed green olives and cherry
tomato, add to the rim of the glass.
