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Posts Tagged ‘Tomato salad’

Smoked Salmon on the Barbecue with Tomato Salad and Potato Salad

Posted in Barbecue, Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , , , , , on 2 October 2025| Leave a Comment »

Quite a lot going on here but all very straightforward and not too time-consuming. We highly recommend this potato salad – piquant and not to mayonaisy.

Wine Suggestion: We’ve always enjoyed albariño but have really got into it in a big way recently by exploring the Spanish, Portuguese and new areas in the world making this great grape that pairs with fish and seafood. Tonight a little off-piste the Newton Johnson Albariño from Hermanus in South Africa … which has similar granitic soils to Spain. Sunshine, Antarctic breezes and a southern African hint make this unique but recognisable and delicious with the salmon, capers etc.

Smoked salmon on the barbecue with tomato salad and potato salad – serves 4

  • 4 lightly smoked salmon fillets (we bought ours in M&S)

FOR THE CHIVE DRESSING:

  • a small bunch of chives
  • 1 small shallot, finely chopped
  • 90ml (6 tbsp) of extra virgin olive oil
  • 1 tbsp white wine vinegar
  • ½ tsp salt

FOR THE TOMATO SALAD:

  • 6 tomatoes, finely sliced
  • 1 smal red onion, finely sliced
  • a pinch of caster sugar
  • 1 tbsp extra virgin olive oil
  • 1 tsp sherry vinegar
  • a handful of basil, torn

FOR THE POTATO SALAD:

  • 1 kg new potatoes – we used Jersey Royals
  • 2 banana shallots, finely chopped
  • 2 eggs, hard-boiled, peeled and chopped
  • 2 tbsp capers
  • a handful of cornichons, finely chopped
  • 4 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 2 tbsp mayonnaise
  • a small handful of parsley and dill, chopped

Start by boiling the potatoes for the salad in salty water until tender, then drain and set aside to cool.

Get your barbeuce on to heat up.

When the potatoes have cooled, cut them into halves or quarters and mix with the rest of the potato salad ingredients. Set aside until ready to serve.

For the chive dressing, set aside 4 chives for a garnish and finely slice the rest. Mix them with the shallot, olive oil, vinegar and salt.

For the tomato salad, arrange the sliced tomatoes on a serving plattter and scatter over the red onion. Season well with salt, pepper and sugar, then dress with the oil and vinegar and garnish with the basil.

Brush the fish with a little oil and cook over a hot barbecue for a couple of minutes on each side.

Spoon some chive dressing on each plate and top with the cooked salmon. Garnish with the remaining chives and serve with the tomato and potato salad.

(Original recipe from Rick Stein’s Food Stories, BBC Books, 2024.)

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Stuffed Bavette Steak

Posted in Barbecue, Beef, Food, tagged , , , , , , , , , , on 28 July 2022| Leave a Comment »

This is a great barbecue dish and you can prep the meat well in advance ready to cook when you need. You will probably need to order the bavette steak from your butcher and ask them to butterfly it so you end up with a large rectangle. The recipe comes from the best barbecue book we know which is Seared – the ultimate guide to barbecuing meat – by Genevieve Taylor.

Wine Suggestion: a big, bold, juicy red like a Rhône, Argentinian Malbec, or as tonight’s choice, Kilikanoon’s superlative Killermans Run GSM from the Clare Valley. Exhuberant fruit alongside refined, fresh tannins; a real class act.

Stuffed bavette steak – serves 4 to 6

  • 1kg bavette steak, butterflied (see above)
  • 80g prosciutto
  • 60g ‘nduja
  • 60g Parmesan, grated
  • 30g basil leaves, torn
  • 2 tbsp capers
  • 1 tbsp olive oil

FOR THE TOMATO SALAD

  • 750g mixed tomatoes
  • a bunch of basil leaves, torn
  • 3-4 tbsp good balsamic vinegar
  • 3-4 tbsp extra virgin olive oil

Lay the bavette out flat on a board. Turn the steak so that the grain runs horizontally – this is important as you want to be cutting across the grain when serving.

Lay the slices of prosicutto over the steak, then dot with the ‘nduja. Sprinkle over the Parmesan, basil and capers and season generously with black pepper.

Start with the side closest to you and roll the steak up tightly to form a cylinder. Tie it in a good few places with lengths of string to keep it tight. Season the outside of the steak with salt, then place on a rack over a tray and refrigerate until ready to cook. Do this at least 2 hours and no longer than 24 hours in advance.

When you’re ready to cook, get the barbecue going with two strips of fire down either side and the vents fully open. The barbecue needs to be hot, about 220-240C, with a section for indirect heat down the middle.

Put the steak, seam side down, in the centre of the barbecue and cover with the lid. Cook over indirect heat (i.e. over the bit with no coals underneath) for about 30 minutes or until a meat thermometer reaches 40C in the centre. Now move the bavettte direclty over the coals and sear over a high heat, turning every few minutes for about 15 minutes. The steak will be medium when about 56C in the centre.

Slice the tomatoes and spread over a large serving platter, then sprinkle over the torn basil. Drizzle with balsamic and olive oil and sesaon with salt and pepper. Carve the bavette into slices and lay down the centre of the dish.

(Original recipe from Seared by Genevieve Taylor, Quadrille, 2022.)

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Tomato & Za’atar Fatoush

Posted in Food, Side dish, Vegetarian, tagged , , , , , , , , , , on 10 April 2021| Leave a Comment »

We know it’s a bit early for tomatoes, but this salad tastes good even with the blandest of specimens, so you’re good to go. A great side dish for a barbecue. You can get everything prepped up to an hour in advance but don’t toss it all together until ready to serve.

Tomato & za’atar fatoush – serves 4

  • 1 pitta, cut in half to make two thin round pieces
  • olive oil
  • 1 head of Little Gem lettuce
  • 250g mixed tomatoes
  • 150g feta
  • 2 springs of fresh oregano, leaves picked
  • 2 tsp za’atar
  • 2 heaped tbsp fresh pomegranate seeds

FOR THE DRESSING:

  • 1 clove of garlic
  • 2 tbsp good olive oil
  • 1 tbsp red wine vinegar
  • ¼ tsp sea salt
  • a pinch of black pepper

Peel the garlic and bash with a knife to flatten. Mix it with the other dressing ingredients and allow to infuse for an hour at room temperature. Discard the garlic clove before mixing the dressing with the salad.

Brush the pitta bread with a little olive oil and toast until lightly golden and crispy. Break into bite-sized pieces.

Separate the lettuce leaves and cut into large strips.

Cut the tomatoes in different ways – slice some, chop into chunks and just half the little ones. You want them bite-sized rather than finely chopped.

Break the feta into chunks.

When ready to serve put the pitta pieces, lettuce, tomatoes, feta, oregano and za’atar into a large bowl. Pour over the dressing and gently mix everything together. Serve on a large platter with the pomegranate seeds sprinkled over.

(Original recipe from Honey & Co. Food from the Middle East by Sarit Packer & Itamar Srulovich.)

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Marinated Tomato & Feta Salad

Posted in Food, Vegetarian, tagged , , , , , , , , , , , on 4 August 2020| Leave a Comment »

Marinated Tomato & Feta Salad

There are endless tomato salads for lunch at our house. We loved this marinated version with feta cheese and olives. Serve with warm pittas.

Marinated tomato & feta salad – serves 2

  • 3 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 1 tsp caster sugar
  • ½ red onion, thinly sliced
  • 6 vine tomatoes, thinly sliced
  • 100g feta, crumbled
  • 10 kalamata olives
  • a few mint leaves, torn
  • 2 pitta breads, warmed

Whisk the oil, vinegar and caster sugar together in a bowl, then add the onion and season.

Divide the tomato slices between two plates, then spoon over the onions and dressing. Leave to mingle for 10 minutes.

Scatter over the feta, olives and mint, then serve with the warm pittas.

(Original recipe by Janine Ratcliffe in Olive Magazine, August 2016.)

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