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82 posts tagged tomato

Harissa, Yogurt and Tomato Lamb Shanks with Zucchini, Pea and Mint Salad
I had a drawer full of zucchini when I saw this recipe from Gourmet magazine, but I hadn’t started a day ahead.  I made my own version of the harissa with some different chilis I had around, and tried a slow cooker attempt at the lamb.  It worked exceptionally well, it was spicy, sweet and creamy, and easy to put together.
Ingredients (lamb shanks)
1/4 cup Harissa
 2 lamb shanks
 1 tin tomatoes
 1/2 cup greek yogurt
 1 cup chicken stock
 1/2 cup fresh oregano and cilantro
 Juice of 1/2 lime
 Half an onion, sliced
 Salt, pepper and olive oil
 Coat the lamb shanks in salt and pepper, and brown in a hot pan with a few tablespoons of olive oil.  Sauté the onion, then toss in the rest of the ingredients and bring to a simmer.  Season with salt and pepper.  Add the lamb back, and pressure cook for 40 minutes, or cook on low heat for about 3-4 hours, covered.  You could even leave it in the slow cooker for the day. Remove the lamb and reduce the sauce.  Serve with a scoop of the sauce, and the zucchini salad.

Harissa, Yogurt and Tomato Lamb Shanks with Zucchini, Pea and Mint Salad

I had a drawer full of zucchini when I saw this recipe from Gourmet magazine, but I hadn’t started a day ahead.  I made my own version of the harissa with some different chilis I had around, and tried a slow cooker attempt at the lamb.  It worked exceptionally well, it was spicy, sweet and creamy, and easy to put together.

Ingredients (lamb shanks)

  • 1/4 cup Harissa
  • 2 lamb shanks
  • 1 tin tomatoes
  • 1/2 cup greek yogurt
  • 1 cup chicken stock
  • 1/2 cup fresh oregano and cilantro
  • Juice of 1/2 lime
  • Half an onion, sliced
  • Salt, pepper and olive oil

Coat the lamb shanks in salt and pepper, and brown in a hot pan with a few tablespoons of olive oil.  Sauté the onion, then toss in the rest of the ingredients and bring to a simmer.  Season with salt and pepper.  Add the lamb back, and pressure cook for 40 minutes, or cook on low heat for about 3-4 hours, covered.  You could even leave it in the slow cooker for the day.

Remove the lamb and reduce the sauce.  Serve with a scoop of the sauce, and the zucchini salad.

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Master Stock Duck and Mushroom Ragu with Pappardelle
The master stock step here was fairly unnecessary, other than I wanted to cook my duck it in to flavor the stock.  Really, you could butterfly and roast it any way you’d like, just so long as you’ve cooked it.  Or buy it cooked.  I won’t judge.
I made the pasta for 2, but the ragu is about 4 serves, so make enough pasta accordingly.
Ingredients:
1 whole duck, cooked (mine was cooked for an hour in master stock, then roasted for 20 minutes), then pulled apart into bite size pieces, or a bit larger
Cooked pappardelle (pasta), 1 handful per serve
1 onion, diced
1-2 carrots, diced
1-2 celery stalks, diced
2 large portobello mushrooms, sliced
1/2 cup chopped fresh herbs (I used oregano and thyme, but you could also use sage or rosemary)
1 cup red wine
2 tins of chopped tomatoes
1/2 cup of chicken stock
Olive oil, salt and pepper
Parmesan, to serve
In an oven-proof pan with a lid, saute the onions and mushrooms for 3-4 minutes, before adding the carrots, celery, and herbs.  Cook for 5 minutes more.  Add the wine and stock, scraping up any bits from the bottom of the pan.  Stir through the tomatoes and duck, seasoning well with salt and pepper.  Cook in the oven, covered, for about 1 hour, at 170C / 325F.  You’ll know it’s done when the duck is just about falling apart.
Remove the lid and put back on the stove.  Give it a good stir, and put on medium heat until the liquid has reduced and the ragu is thick (as you can see, I got lazy and didn’t finish this, so there’s some liquid coming out from the ragu).  Put onto the pasta, and top with parmesan.

Master Stock Duck and Mushroom Ragu with Pappardelle

The master stock step here was fairly unnecessary, other than I wanted to cook my duck it in to flavor the stock.  Really, you could butterfly and roast it any way you’d like, just so long as you’ve cooked it.  Or buy it cooked.  I won’t judge.

I made the pasta for 2, but the ragu is about 4 serves, so make enough pasta accordingly.

Ingredients:

  • 1 whole duck, cooked (mine was cooked for an hour in master stock, then roasted for 20 minutes), then pulled apart into bite size pieces, or a bit larger
  • Cooked pappardelle (pasta), 1 handful per serve
  • 1 onion, diced
  • 1-2 carrots, diced
  • 1-2 celery stalks, diced
  • 2 large portobello mushrooms, sliced
  • 1/2 cup chopped fresh herbs (I used oregano and thyme, but you could also use sage or rosemary)
  • 1 cup red wine
  • 2 tins of chopped tomatoes
  • 1/2 cup of chicken stock
  • Olive oil, salt and pepper
  • Parmesan, to serve

In an oven-proof pan with a lid, saute the onions and mushrooms for 3-4 minutes, before adding the carrots, celery, and herbs.  Cook for 5 minutes more.  Add the wine and stock, scraping up any bits from the bottom of the pan.  Stir through the tomatoes and duck, seasoning well with salt and pepper.  Cook in the oven, covered, for about 1 hour, at 170C / 325F.  You’ll know it’s done when the duck is just about falling apart.

Remove the lid and put back on the stove.  Give it a good stir, and put on medium heat until the liquid has reduced and the ragu is thick (as you can see, I got lazy and didn’t finish this, so there’s some liquid coming out from the ragu).  Put onto the pasta, and top with parmesan.

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Chipotle Beef Tacos with Cabbage and Carrot Slaw, Black Beans and Tomato
Based off the carnitas recipe I use, but with some extra chili and stronger flavors.  My new favorite taco recipe; the slaw is more of the same from the Chow recipe I used, and the beans are leftover soup, reduced.
Ingredients:
800 grams of beef (I had a prime rib roast), in 2 by 2 inch cubes
2 oranges, juiced and rinds retained
3 bay leaves
2 tbsp thyme leaves
1 onion, quartered
1/4 cup vegetable oil
1 chipotle chili with 2-3 tablespoons of adobo sauce
1 mulato chili, in 1 cup of boiling water
1 small red chili
3 garlic cloves, crushed
Salt, to taste
In a pan (or your slow cooker if you have an option to saute), brown the beef in the vegetable oil.  Blend the chilies with the adobo sauce, and about half the retained water from “reviving” the mulato chili.  Mix that with the rest of the ingredients in the slow cooker, including the orange rinds.  Cook for 6 hours (you can use the pressure cooker to speed this up if you need).  Spoon off the excess fat, remove the orange rinds, bay leaves, onion, and garlic, and shred the beef into the sauce.  You may need to cook down the liquid a bit.  Serve with cabbage slaw, black beans and cheese.

Chipotle Beef Tacos with Cabbage and Carrot Slaw, Black Beans and Tomato

Based off the carnitas recipe I use, but with some extra chili and stronger flavors.  My new favorite taco recipe; the slaw is more of the same from the Chow recipe I used, and the beans are leftover soup, reduced.

Ingredients:

  • 800 grams of beef (I had a prime rib roast), in 2 by 2 inch cubes
  • 2 oranges, juiced and rinds retained
  • 3 bay leaves
  • 2 tbsp thyme leaves
  • 1 onion, quartered
  • 1/4 cup vegetable oil
  • 1 chipotle chili with 2-3 tablespoons of adobo sauce
  • 1 mulato chili, in 1 cup of boiling water
  • 1 small red chili
  • 3 garlic cloves, crushed
  • Salt, to taste

In a pan (or your slow cooker if you have an option to saute), brown the beef in the vegetable oil.  Blend the chilies with the adobo sauce, and about half the retained water from “reviving” the mulato chili.  Mix that with the rest of the ingredients in the slow cooker, including the orange rinds.  Cook for 6 hours (you can use the pressure cooker to speed this up if you need).  Spoon off the excess fat, remove the orange rinds, bay leaves, onion, and garlic, and shred the beef into the sauce.  You may need to cook down the liquid a bit.  Serve with cabbage slaw, black beans and cheese.

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Herbed Scrambled Eggs with Chorizo, Tomato, Cheese, and Cilantro Pesto
I made some quick rolls out of the frozen pizza dough, and the rest came together while they were baking.
Ingredients (pesto):
1 garlic clove
1 bunch of cilantro
Half bunch of parsley
1/4 cup or so of olive oil
Salt and pepper
Blend and season accordingly.
Ingredients (eggs):
2 large eggs
1 tbsp of the pesto
Salt, pepper and olive oil
Whisk the eggs and pesto, and in a hot pan, whisk and shake the pan so it doesn’t stick and the eggs form nice folds.  Once it’s forming pieces let it sit, and flip over in the number of pieces you’ll need for sandwiches (I made 4 small ones, but you could make 2 large).
Brown the chorizo, assemble with sliced cheese and tomato and a bit of pesto on the roll.

Herbed Scrambled Eggs with Chorizo, Tomato, Cheese, and Cilantro Pesto

I made some quick rolls out of the frozen pizza dough, and the rest came together while they were baking.

Ingredients (pesto):

  • 1 garlic clove
  • 1 bunch of cilantro
  • Half bunch of parsley
  • 1/4 cup or so of olive oil
  • Salt and pepper

Blend and season accordingly.

Ingredients (eggs):

  • 2 large eggs
  • 1 tbsp of the pesto
  • Salt, pepper and olive oil

Whisk the eggs and pesto, and in a hot pan, whisk and shake the pan so it doesn’t stick and the eggs form nice folds.  Once it’s forming pieces let it sit, and flip over in the number of pieces you’ll need for sandwiches (I made 4 small ones, but you could make 2 large).

Brown the chorizo, assemble with sliced cheese and tomato and a bit of pesto on the roll.

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Zucchini Fritters with Poached Eggs and Tomato
The lemon zest in this is really citrusy and flavorful, but I prefer big flavors and without it it would have been too bland.  Press as much water out of the zucchini as you can and use the wet and dry ingredients to get the right texture so it sticks together and forms patties.
Ingredients:
1 zucchini, grated and water pressed out
Zest of 1 lemon
3/4 cup grated parmesan cheese
1 egg
1/4 cup wheat flour
Salt and pepper
Olive oil for frying
Mix the ingredients; the mixture should be fairly dry but stay together.  Fry for 3-4 minutes on each side until golden. Serve with fresh tomato and poached eggs.

Zucchini Fritters with Poached Eggs and Tomato

The lemon zest in this is really citrusy and flavorful, but I prefer big flavors and without it it would have been too bland.  Press as much water out of the zucchini as you can and use the wet and dry ingredients to get the right texture so it sticks together and forms patties.

Ingredients:

  • 1 zucchini, grated and water pressed out
  • Zest of 1 lemon
  • 3/4 cup grated parmesan cheese
  • 1 egg
  • 1/4 cup wheat flour
  • Salt and pepper
  • Olive oil for frying

Mix the ingredients; the mixture should be fairly dry but stay together.  Fry for 3-4 minutes on each side until golden.

Serve with fresh tomato and poached eggs.

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Zucchini and Butter Bean Baked Eggs
Ingredients:
1 can of tomatoes
1 zucchini, sliced
1 can of butter beans, drained
1/4 cup white wine
1 tbsp chopped fresh thyme or rosemary
1/2 cup ricotta
2 eggs
Salt, pepper and olive oil
Saute the zucchini and herbs for about 5 minutes with olive oil, salt, and pepper, in an oven-proof skillet.  Add the white wine and cook down for 2-3 minutes before adding the beans and tomato.  Bring to a simmer and break up the ricotta over the top.  Make 2 small holes for the eggs and break the eggs into them.  Season again, and bake for 7 minutes at 200C / 375F.

Zucchini and Butter Bean Baked Eggs

Ingredients:

  • 1 can of tomatoes
  • 1 zucchini, sliced
  • 1 can of butter beans, drained
  • 1/4 cup white wine
  • 1 tbsp chopped fresh thyme or rosemary
  • 1/2 cup ricotta
  • 2 eggs
  • Salt, pepper and olive oil

Saute the zucchini and herbs for about 5 minutes with olive oil, salt, and pepper, in an oven-proof skillet.  Add the white wine and cook down for 2-3 minutes before adding the beans and tomato.  Bring to a simmer and break up the ricotta over the top.  Make 2 small holes for the eggs and break the eggs into them.  Season again, and bake for 7 minutes at 200C / 375F.

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Eggy Crumpets with “Roasted” Tomatoes and Mushrooms
Last weekend I was looking breakfast with limited ingredients and limited time.  I had some tomatoes that needed eating but had overdosed on fresh ones, but there wasn’t enough time to roast them in the oven.  This method worked well enough and cut the time down significantly.
Ingredients (serves 2):
4 crumpets
2-3 eggs (depending on size)
1/2 cup milk
Chili, salt and pepper
Olive oil
2 cups quartered mushrooms
3 tbsp fresh thyme leaves
1 tomato, cut in half
In a bowl, mix the eggs and milk, and season with chili flakes, salt and pepper.  Submerge the crumpets, coating them, and set aside while you prepare the rest.
In a large skillet with a splash of olive oil, saute the mushrooms, sprinkled with 2 tbsp of the thyme leaves, in one half of the pan until they’re soft.  Season the inside of each tomato half with salt, pepper, and the remaining thyme, place in the other half of the pan.  Cook on medium high for about 5-7 minutes on each side.
In another skillet with a touch of oil, after making sure the crumpets have soaked up maximum egg mixture (press the center and when you release it will suck more in), remove from the mixture and cook for 4-5 minutes on each side.

Eggy Crumpets with “Roasted” Tomatoes and Mushrooms

Last weekend I was looking breakfast with limited ingredients and limited time.  I had some tomatoes that needed eating but had overdosed on fresh ones, but there wasn’t enough time to roast them in the oven.  This method worked well enough and cut the time down significantly.

Ingredients (serves 2):

  • 4 crumpets
  • 2-3 eggs (depending on size)
  • 1/2 cup milk
  • Chili, salt and pepper
  • Olive oil
  • 2 cups quartered mushrooms
  • 3 tbsp fresh thyme leaves
  • 1 tomato, cut in half

In a bowl, mix the eggs and milk, and season with chili flakes, salt and pepper.  Submerge the crumpets, coating them, and set aside while you prepare the rest.

In a large skillet with a splash of olive oil, saute the mushrooms, sprinkled with 2 tbsp of the thyme leaves, in one half of the pan until they’re soft.  Season the inside of each tomato half with salt, pepper, and the remaining thyme, place in the other half of the pan.  Cook on medium high for about 5-7 minutes on each side.

In another skillet with a touch of oil, after making sure the crumpets have soaked up maximum egg mixture (press the center and when you release it will suck more in), remove from the mixture and cook for 4-5 minutes on each side.

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