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Posts Tagged ‘Cherry Tomatoes’

Smoky Chorizo Salmon

It’s still cold but there’s a bit of sunshine and promise of warm spring days to come. We can’t wait for the spring veg to start but this bright dish is not a bad compromise.

Wine Suggestion: in the mood for Spring we chose the Chateau Vignelaure, La Source Rosé which we often find a good match for salmon and it came through yet again. Vibrant, fresh fruit and a long dry finish.

Smoky Chorizo Salmon – serves 2

  • 2 x 150g salmon fillets, skin on
  • 300g cherry tomatoes, halved
  • 4 sprigs fresh basil
  • 1 tbsp red wine vinegar
  • 8 black olives, remove stones and finely chop
  • 30g chorizo, finely sliced

Put the salmon in a large cold non-stick frying pan with the flesh side down. Put over a medium-high heat and cook for about 3 minutes or until it is sizzling underneath. Flip the salmon over on to the skin side and continue to cook for about 5 minutes or until the skin is very crispy and the fish is just cooked through.

Meanwhile, tear up most of the basil leaves and mix with the cherry tomatoes, the red wine vinegar and a pinch of salt and pepper. Mix the chopped olives with 1 tsp of extra virgin olive oil and a splash of water.

Add the chorizo to the pan with the salmon for the last 2 minutes, then add the tomatoes for 30 seconds. Divide the tomatoes between two plates and top with the salmon, then spoon over the olive dressing and the rest of the basil leaves.

(Original recipe from 5 Ingredients by Jamie Oliver, Michael Joseph, 2017.)

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Feta, fresh & semi-dried tomato couscous

We cooked this dish while camping in France and it was a great side dish for all sorts of barbecued meat. It’s also a great idea for using up leftover sun-dried tomatoes which can easily get forgotten in the back of our fridge.

Tomato & Feta Couscous Salad – serves 4

  • 200g couscous
  • 250g piece of feta cheese
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 300g cherry tomatoes
  • 50g sun-dried tomatoes
  • 3 heaped tbsp chopped basil leaves

Put the couscous into a large bowl, pour over boiling water to cover, then leave to soak for 20 minutes or until the water has been absorbed.

Marinate the feta in the balsamic vinegar and olive oil for about 20 minutes.

Chop the cherry tomatoes and sun-dried tomatoes and mix together.

Crumble the marinated feta into large pieces, then fork through the couscous with the tomatoes and basil and season to taste.

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

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Honey-roasted cherry tomatoes

From our own tomato plants that were torturing us with green fruit to the point we were thinking we’d only make green tomato chutney this year and are now flooding us with ripe red tomatoes every day; famine or flood.

Honey Roasted Cherry Tomatoes – serves 4 as a starter

  • 500g cherry tomatoes
  • 2 garlic cloves
  • 1 tbsp clear honey
  • flaky sea salt

Preheat the oven to 190ºC/Gas Mark 5. Lightly oil a medium-sized roasting dish.

Halve the tomatoes and put them, cut side up, in the dish so they fit snugly.

Crush the garlic with a pinch of salt, then beat it with the honey, olive oil and a generous grinding of black pepper. Spoon this sticky mixture over the tomatoes, then roast for about 30 minutes or until golden and bubbling.

Serve piled on toast with a sprinkling of sea salt flakes on the top.

(Original recipe from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall, Bloomsbury, 2011.)

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A colourful spring side dish that goes really nicely with roast lamb. You can cook the beans in advance and just warm through with the tomatoes and balsamic when you’re ready to serve.

Tomato & Balsamic Green Beans – serves 6-8 as a side dish

  • 650g green beans 
  • 1 tbsp olive oil
  • 200g cherry tomatoes, halved
  • 1 tbsp balsamic vinegar

Trim the beans and cook in boiling salted water for 6-8 minutes, or until just tender. Drain and cool under running cold water. Store in the fridge until needed.

Heat the oil in a pan, then add the tomatoes and fry gently for 2-3 minutes, or until slightly softened. Season well, then splash in the balsamic vinegar. Warm through, then tip the beans into the pan. Stir well, then cover and warm through for a few minutes.

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