Posts Tagged ‘tomatoes’
You may have noticed I’ve been away for a while. My return here is but momentary. You see it turns out when you have a job you’re interested in, and one that requires your full attention and more, your time for cooking, let alone photographing food and writing recipes shrinks. Rather considerably. Don’t get me wrong, I love working out which glasses Corton-Charlemagne should be served in as much as the next person (Chardonnay glasses because it’s white, unlike Corton, which is always red) but it means that other pursuits get squeezed and thus, unable to devote as much attention to this little space as I would like, I am taking a break. Not a permanent one I hope; just until the New Year for now, to allow me time to settle into my new job, devote myself fully to all the additional training and learning required and generally recentre. This is not to say that my cooking adventures will cease. Far from it; with an exciting career move into an area that occupies much of my waking thoughts (namely food and wine) I am surrounded by new sources of inspiration at work, not least a ridiculously skilled kitchen team who work wonders on humble ingredients. I aim to continue stretching myself in the kitchen and hope to return in the new Olympic year with plenty of new recipes, photos and, I suspect, kitchen disaster stories to tell. For now, I leave you with a beautiful seasonal bridging recipe, one that combines the end of the (Indian) summer’s fruits and herbs, with autumn’s bubbling and baked goods into one amazing dish that tastes of mini Cheddars. And if that doesn’t sell it to you, frankly, you’re just weird.
Adapted lightly from Lottie and Doof
1 large white onion, sliced into strips
500g cherry or other tomatoes, halved or chopped into chunks
2 clove garlic, finely minced
2 tablespoons basil leaves, roughly torn
1 teaspoon crushed red chillies
2 tablespoons light olive oil
1 cup gluten-free flour
1 teaspoon baking powder
4 tablespoons butter
1/4 cup grated cheddar
1/4 cup grated parmesan
150ml single cream
More cheese for sprinkling on top
1. Preheat the oven to 180 C. In a small baking dish put the sliced onion, tomatoes, garlic and basil. Sprinkle with the crushed chillies, some salt and black pepper, and drizzle with the olive oil.
2. To make the topping, stir the gluten-free flour, baking powder and a pinch of salt together in a bowl. Chop the butter into small chunks and rub into the flour mixture with your fingertips, until the mixture resembles coarse crumbs. Add the cheddar and parmesan, and most of the cream, then bring together with a fork. Add the rest of the cream, or enough to make a sticky, but not runny, mixture.
3. Spoon this mixture on top of the tomatoes and onions in big dollops, leaving a small space in the centre of the cobble for steam to escape. Flatten any obvious peaks in the topping, so they don’t burn, then sprinkle more parmesan on top. Then transfer the dish to the oven to bake for 45-50 minutes, or until browned on top, and tomato juice can be seen bubbling at the sides.
4. Remove from the oven, leave to cool for 5 minutes, and serve with a green salad and reminiscences of summer.