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Abigail Donnelly

Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Baked organic butternut and chicken with corn pasta

Corn recipes

Baked organic butternut and chicken with corn pasta

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Baked organic spinach crusted trout

Fish recipes

Baked organic spinach crusted trout

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Baked organic brinjal with tomato rice

Brinjal recipes

Baked organic brinjal with tomato rice

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Vanilla rice pudding with strawberry jam and dark chocolate

Vanilla rice pudding with strawberry jam and dark chocolate

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Mango, coconut and raspberry salad with pink peppercorns and mint leaves

Braai recipes

Mango, coconut and raspberry salad with pink peppercorns and mint leaves

Baked coconut and chicken curry

Baked coconut and chicken curry

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Fresh tuna carpaccio with a green mango, avocado and granadilla salad

Fresh tuna carpaccio with a green mango, avocado and granadilla salad

Fragrant coconut and sticky chicken wing curry with sweet mango and noodles

Fragrant coconut and sticky chicken wing curry with sweet mango and noodles

20 minutes

Roast chicken grown-up's version

Roast chicken grown-up’s version

30 minutes

Roast chicken kid's version

Roast chicken kid’s version

30 minutes

Shortbread with rich hot chocolate

Hot chocolate

Shortbread with rich hot chocolate

1 hour 30 minutes

Blistered tomatoes with Parma ham and silky mozzarella

Blistered tomatoes with Parma ham and silky mozzarella

20 minutes

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Blistered tomatoes with Parma ham and silky mozzarella

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

6 Roma tomatoes
80 g Parma ham
2 T olive oil
sea salt and freshly ground black pepper
250 g buffalo mozzarella, torn into chunks
fresh basil leaves, for serving
balsamic cream, for serving

Method

Preheat the oven to 180°C.

Wrap each of the tomatoes in a thin slice of Parma ham, drizzle with olive oil and season to taste.

Roast for 15 to 20 minutes, or until the tomatoes have burst and are cooked through.

Serve warm with chunks of mozzarella and fresh basil and drizzled with balsamic cream (see cook's note 2).

Cook’s note: The tomatoes are also lovely placed on a grid and blistered over hot coals – this gives them a delicious smoked flavour.

Cook's note 2: Balsamic Creme from Modena (Italy) is made using a combination of concentrated grape must and aged balsamic vinegar. There's no cream in it, but it is reduced until it has a creamy consistency. Available from Italian delis.