Archive for the ‘Tinned Plum Tomatoes’ Category

Spicy Chilli with Green Beans (Tom Kerridge)

March 7, 2017

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Red Pepper Soup with Olive lemon and Yoghurt

March 7, 2017

Chicken Jafrezi Blackened Peppers and Tomato Rice (Jamie Oliver)

July 27, 2016

Chicken Jafrezi Blackened Peppers and Tomato Rice (Jamie Oliver)

Chestnut Chickpea and Chorizo Soup

November 5, 2015

Chestnut Chickpea and Chorizo Soup

The perfect Chicken Cacciatora (Felicity Cloake)

September 30, 2013

(Serves 4)

Knob of butter
2 tbsp olive oil
4 chicken legs, divided into thighs and drumsticks (skin removed if desired)
Seasoned flour, to dust
2 heads of garlic, cut horizontally
Small bunch of rosemary
1 carrot, peeled and diced
1 stick of celery, diced
Half a glass of white wine
250ml decent chicken stock
100g tinned plum tomatoes in juice, roughly chopped (or 100g really ripe fresh tomatoes, skinned and chopped)

Heat the butter and oil in a large, heavy-based casserole dish over a medium-high heat. Dust the chicken pieces in seasoned flour, then fry them in batches until golden brown on all sides. Remove the chicken from the pan and set aside.

Fry the garlic, rosemary, carrot and celery, with a little more oil if necessary, for a few minutes until slightly golden.

Pour in the wine and scrape the bottom of the pan to dislodge any crusty bits, then simmer until well reduced.

Tip in the stock and tomatoes, and replace the chicken. Bring to a simmer, cover, turn down the heat and cook gently for 45 minutes, until the meat is falling from the bone.

Season to taste and serve with a green salad, rice or polenta.

Beef Short Rib Ragu

September 29, 2013

Serves 8
4 beef short ribs (about 400g each)
500ml red wine
2 tbsp olive oil
2 onions, finely chopped
4 garlic cloves, roughly chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
2 tbsp tomato puree
2 litres beef stock
2 x 400g tins whole tomatoes
4 rosemary sprigs
1 fresh bay leaf
Freshly grated pecorino or parmesan, to serve
800g dried pasta

1 Place the ribs in a plastic container in one layer, add the wine, cover and chill overnight.

2 Preheat the oven to 150C/300F/gas mark 2. Heat the oil in a casserole over a medium heat, remove the ribs from the wine (reserving 250ml liquid), pat dry, and cook, occasionally turning, for about 5 minutes or until browned.

3 Remove the ribs, reduce the heat, add the veg and tomato puree, then stir until tender. Add the wine and cook until reduced by half, then gradually add half the stock, a cup at a time, reducing by half each time. Add the tinned tomatoes, herbs, remaining stock and ribs, cover and place in the oven for 4-6 hours until the meat is falling off the bone. Allow to cool. Remove the meat and shred with a fork.

4 Remove the fat from the top of the liquid and set aside 750ml. Strain the reserved liquid and then reduce by half. Add the meat, season to taste and serve tossed with pasta and scattered with pecorino or parmesan.

Recipe supplied by Michelle Power; mybestdaysever.com

Salted Pork Belly Stew with Black Pudding, Chorizo and Butter Beans (French and Grace)

February 7, 2013

This is an exceptionally rich dish that provides plenty of belly warmth. Smoky and intense, it’s perfect for ladling into big bowls alongside big hunks of sourdough and big glasses of red wine. You can also tweak the recipe by adding kale, spinach or cabbage in the last 5 minutes to bring the richness down a notch or two. Quality meat makes all the difference, and the salt and spices in the chorizo and morcelo will bring the stew alive. There’s no need for salt and pepper or any extra oil – it all comes from the pork. If the fat worries you, make the stew a day in advance, refrigerate overnight and skim it from the surface before reheating. Definitely not something to be eaten every day – once a year, when the tips of your fingers can bear the cold no more, should be about right.

Serves 4–6

200g salted pork belly
A splash of extra virgin olive oil
2 small white onions, finely sliced
2 fresh bay leaves
4 fresh sage leaves, roughly chopped
220g chorizo picante, sliced into 1cm diagonals
100g morcelo black pudding, skinned and sliced
2 garlic cloves, finely chopped
400g can plum tomatoes
750ml boiling water
2 x 400g can butter beans, drained
Handful of fresh parsley

1 Preheat the oven to 180C/350F/gas mark 4. Rinse and skin the pork belly, remove the top layer of fat and cut into rough cubes. Add to a flameproof casserole with a splash of olive oil and set over a medium-low heat. Add the onions, bay and sage leaves and let everything sweat for about 10 minutes, until the onions have gone soft and are starting to colour.

2 In a small saucepan, heat the chorizo on a low heat until it releases its oils. When it is rust coloured, remove with a slotted spoon and add to the pork belly, onions and herbs. Keep everything moving for a few minutes.

3 Crumble the morcelo slices into another small saucepan and add the garlic. After 5 minutes, pour the plum tomatoes through your hands and into the saucepan, breaking them up as you go. Add the boiling water and 1 tin of butter beans. Bring to the boil, then remove from the heat.

4 Wipe the chorizo saucepan clean with a paper towel then transfer 1 tbsp of liquid from the stew pot to the pan, along with 1 tbsp of water. Set aside. Cover the stew with a tight lid and place in the oven for 2 hours, or until the pork belly is soft and rendered.

5 Ten minutes before the end of the cooking time, add the second tin of butter beans to the reserved liquid in the small saucepan. Heat through on low with a splash of olive oil. Crush the beans to a coarse paste with a fork, spoon straight into bowls and top with ladles of stew and chopped fresh parsley.