Simply Tomato Salad
100g Tomatoes
2 Tbsp Olive Oil
Pinch Sea Salt
8 Fresh Basil Leaves
Zest of Lemon
Method:
Quarter the tomatoes and place in a bowl. Add the olive oil, lemon zest, salt and fresh ripped basil. Combine and set aside for 10 minutes to allow all to infuse.
Crispy Bacon, Egg & Irish Tomato with Goats Cheese
4 eggs
80g Mixed salad leaves
100g Goats Cheese
8 Streaky Bacon Slices
Drizzle of Honey
Drizzle of Olive Oil
40g Walnuts
8 Baby Cherry Tomatoes
Method:
Boil the eggs in water for 8 minutes. Cool and remove the shell.
Grill the bacon until crispy.
In a bowl add the salad leaves and olive oil. Toss together and place leaves on a serving plate.
Halve the cherry tomatoes.
Chop the crispy bacon and scatter on the leaves with halved cherry tomatoes.
Cut the boiled eggs into slices and arrange on the platter.
Drizzle everything with the honey and chopped walnuts.
Fresh Tomato, Chicken & Chorizo Summer Broth
Serves: 4
Ingredients:
4 Fresh Tomatoes Diced
500ml Chicken Stock
8 Chicken Thighs (Boneless)
Fresh Thyme
8 Fresh Basil Leaves
1 Red Peppers diced
80g Irish Chorizo Chopped
1 Lemon
30ml Rapeseed Oil
3 Garlic Cloves Sliced
Fresh Ground Pepper & Salt
Method:
Preheat Oven 180 °C
Marinade: In a bowl mix the sliced garlic, thyme, lemon zest and juice with a half of the rapeseed. Season with salt & fresh ground black pepper.
Place each chicken thigh into a deep earthenware dish. Massage the marinade into each chicken thigh and drizzle remaining marinade over the top of the chicken.
Heat a sauté pan and brown each of the thighs then transfer them to an earthenware dish. In the same pan add the diced peppers and chorizo and fry until a natural oil is released. Add this to the chicken and pour all the remaining marinade over the chicken.
Place in the oven and cook for 30 minutes. Remove from the oven and add the chopped tomatoes. Using a spoon push them in between each of the chicken thighs.
Pour in the warm stock over the chicken and return to the oven for 20 minutes.
Remove from the oven and serve with freshly chopped basil.
Brian's Tip: With any leftovers add noodles and serve as a delicious noodle broth
Tomato Pizza Sauce
400g Fresh Tomato
1 Onion peeled & Diced
1 clove garlic crushed
1 tablespoon Tomato Puree
2 tablespoon Olive Oil
Half tea spoon oregano
Half tea spoon Basil
10ml Balsamic Vinegar
Pinch Sugar
Pinch Sea Salt & freshly ground pepper
Method:
Heat a saucepan and add the oil. Sweat the onions and garlic without colouring them.
Add the tomato puree and chopped tomato with the herbs and simmer for 7-8 minutes stirring occasionally.
Season with sugar, salt and pepper and add the vinegar.
Simmer for a further 5 minutes.
If sauce is slightly thick add some water to loosen sauce.
Blitz this for a smoother sauce.
Roasted Tomato Soup
800g Fresh Ripe Tomatoes
4 Tbsp Olive Oil
2 Cloves Garlic chopped
40g Butter
Sprig Fresh Thyme
1 Tbsp Tomato Puree
1 Tbsp Balsamic Vinegar
1 Onion peeled and diced
2 Carrots peeled and chopped
1 litre Chicken Stock
50ml Double Cream
Pinch Sea Salt & freshly ground pepper
6 basil fresh leaves
Method:
Heat oven to 160 degrees C
Cut tomatoes into halves and place in a bowl. Add 2 Tbsp of olive oil, balsamic vinegar and season with salt and pepper. Toss all together then transfer to baking dish and place in oven for 40 minutes.
In a soup pot add the remaining olive oil, butter and sweat the onions, garlic and carrots for 5 minutes until soft. Add the thyme.
Add the roasted tomatoes and all the juices from the tray followed by tomato puree.
Pour in warm stock and simmer for 12 minutes.
Add the cream and blend immediately. Serve with crusty bread and some fresh ripped basil leaves on top