tomatoes Archives

Burger recipes

Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

2 hours

Green salad of green and Tigarella tomatoes

Grilled bread with Serrano ham and olive oil-fried eggs

5 minutes

Mexican recipes

Spicy chicken and pepper tacos

15 minutes

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

10 minutes

Italian recipes

Ostrich lasagne

1 hour

Pakoras with tomato and cinnamon chutney

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

160 g chickpea flour, sifted
2 t vegetable oil, plus extra for deep-frying
1 T lemon juice
1/4 t cayenne pepper
2 t turmeric
1 t garam masala
2 t ground coriander
1 t sea salt
1/2 cup cold water
1 cup cauliflower florets
1 brinjal, sliced
2 potatoes, sliced
4 baby marrows, sliced
1 cup spinach leaves
100 g paneer

For the chutney:

3 T sunflower oil
1 t black mustard seeds
1 t cumin seeds
1 x 5 cm cinnamon stick
2 t red chilli flakes
4 firm tomatoes, each sliced into six crescents
2 t turmeric
200 g light brown sugar

Method

Combine the flour, 2 t oil, lemon juice, spices and salt in a bowl and mix well. Slowly add the water, beating with an electric beater or wire whisk, until the batter is smooth.

Check the consistency and, if necessary, add more water until the batter resembles medium-thick cream and easily coats a wooden spoon.

Heat 2 cups vegetable oil in a karahi, wok or deep frying pan until hot. Dip a few vegetables into the batter and, one at a time, carefully drop them into the hot oil.

Fry until golden, turning to brown evenly (leafy greens may take as little as 1 minute a side, while potatoes may take up to 5 minutes a side). Remove using a slotted spoon and drain on kitchen paper. Serve with the chutney.

To make the chutney, heat the oil in a large, heavy frying pan over a moderate heat. Sauté the mustard seeds until they start crackling.

Add the cumin seeds and cinnamon stick and, when the latter darkens, add the chilli and tomato, then the turmeric and sugar. Stir gently.

Cook over a moderate heat for 20 minutes without stirring.

Discover more Indian-inspired recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

Tempura tomatoes

Asian-style tomato ragout

Green salad of green and Tigarella tomatoes

Angelhair pasta with mussels

Baked breakfast omelette

Grilled bread with Serrano ham and olive oil-fried eggs

Spicy chicken and pepper tacos

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

Ostrich lasagne

Spicy potato omelette

Pakoras with tomato and cinnamon chutney

Pakoras with tomato and cinnamon chutney

Ingredients

Method