Street Peeper Zimbabwe Street Peeper April 2018 | Page 45

Their fresh flavour makes these the
perfect meal base.
1) Roasted tomato soup
Place 1kg halved roma tomatoes and 1 bulb unpeeled garlic
on a baking paper-lined baking tray. Drizzle with olive oil.
Roast at 180C/160C fan-forced for 40 minutes. Peel garlic,
discard skins. Process tomato, garlic and 1/2 cup torn basil.
Strain into jug. Cook 1 chopped onion until soft. Add 1/3
cup tomato paste, cooking for 1 minute. Stir in 2 cups
chicken stock and tomato mixture. Bring to the boil. Serve.
2) Cherry tomato, anchovy and pine nut pasta
Cook cherry tomatoes and thinly sliced garlic in olive oil
until tomatoes are just starting to collapse. Toss through
cooked spaghetti with finely chopped anchovy fillets,
chopped flat- leaf
parsley, toasted
pine nuts and
shaved parmesan.
Season with pep-
per. Meanwhile,
cook fresh bread-
crumbs in extra
virgin olive oil un-
til golden. Sprinkle
over pasta.
with a little caramelised onion. Top with sliced roma toma-
toes and goat’s cheese. Bake at 220C/200C fan-forced for
15 minutes or until golden and puffed. Serve sprinkled with
fresh thyme leaves.
6) Warm tomato and olive pasta salad
Cook shell pasta in boiling water until tender. Drain. Cook
chopped red onion and crushed garlic in olive oil until soft.
Toss through hot pasta with halved mixed olives, halved
baby bocconcini cheese, quartered tomato medley, chopped
oregano and balsamic vinegar.
7) Roasted ratatouille and chicken tray bake
Place small chicken thigh cutlets in a large roasting pan.
Arrange chopped red onion, zucchini, eggplant and red cap-
sicum around chicken. Drizzle vegetables and chicken with
olive oil. Roast at 200C/180C fan-forced for 30 minutes.
Add whole peeled
garlic cloves and
cherry tomatoes to
pan. Roast for 20
to 25 minutes or
until chicken is
golden and cooked
through. Sprinkle
with fresh basil.
8) Rice-stuffed to-
matoes
3) Grilled fish with
salsa
Combine cooked
long-grain white
rice with toasted
Combine 2 tea-
almonds, chopped
spoons ground
raisins, ground
cumin, 2 crushed
cumin and
garlic cloves, 1 ta-
chopped fresh co-
blespoon lime juice
riander leaves.
and 1 tablespoon
Season. Slice tops
olive oil in a bowl. Spoon over firm white fish fillets, turning
off vine-ripened tomatoes and scoop out flesh. Spoon rice
to coat. Cook on a chargrill for 2 to 3 minutes each side or
mixture into tomatoes. Replace tops. Place in a baking dish.
until just cooked through. Serve with a salsa of diced to-
Spray with oil and bake at 180C/160C fan-forced for 20 to
mato, red onion, avocado and red capsicum, corn kernels,
25 minutes or until tender. Serve with plain yoghurt.
coriander leaves, lime juice and sweet chilli sauce.
4) Tomato and prosciutto pizza
Spread pizza bases with pizza sauce. Top with thinly sliced
vine-ripened tomatoes and halved grape tomatoes. Tear
slices of prosciutto into pieces. Arrange on top of tomato.
Sprinkle with pizza cheese. Bake at 220C/200C fan-forced
for 15 to 20 minutes or until crisp and cheese is melted.
Sprinkle with fresh basil.
5) Tomato and goats cheese tarts
Cut puff pastry sheets into 4 squares. Cut 2cm borders
around the edges of squares, being careful not to cut the
whole way through. Prick inside square with a fork. Spread
9) Thai fried rice
Cook 1 cup jasmine rice and cool completely in the fridge.
Stir-fry 1 thinly sliced onion, 400g sliced chicken breast and
2 crushed garlic cloves until cooked. Remove from wok. Stir
-fry 2 lightly beaten eggs until just cooked. Add rice and
chicken mixture. Add 2 tablespoons each of soy, sweet chilli
and oyster sauces. Stir-fry until combined. Add 2 chopped
tomatoes and 1 cup Thai basil leaves. Stir-fry until heated
through.