Heirloom tomato salad

'Heirloom' tomato varieties (grown from seed passed down for hundreds of years) come in many colours, shapes and sizes, and have great flavour compared to many commerical varieties. Look out for tomatoes such as ox-heart, Black Russian, and Chef's Choice at growers' markets and some greengrocers, or pay a visit to the nursery and grow them yourself over summer. 

Ingredients (serves 6)

• 1kg mixed heirloom tomatoes, sliced
• 1/4 cup (60ml) extra virgin olive oil
• 2 tbs red wine vinegar
• Pinch of caster sugar
• Small basil leaves, to garnish

 

Method

1. Lightly whish the olive oil, vinegar and sugar. Season well with salt and pepper. Lay tomatoes on a platter, drizzle the dressing over and scatter with basil.

Thai green curry prawns

Preparation Time

15 minutes

Cooking Time

15 minutes

Ingredients (serves 4)

• 2 teaspoons oil
• 2 tablespoons store-bought green curry paste
• 2 cups (500ml) salt-reduced chicken stock
• 270ml can light coconut cream
• 1 small red capsicum, seeds removed, chopped coarsely
• 1 punnet baby corn, halved lengthwise
• 3/4 cup (45g) broccoli flowerets
• 75g snow peas, trimmed
• 20 uncooked king prawns, heads removed, peeled with tails left intact
• 2 teaspoons lime juice
• 2 tablespoons Thai basil leaves

 

Method

1. Heat oil in a large deep non-stick frying pan over medium heat. Add curry paste and stir fry for 1 minute. Stir in stock and coconut cream. Bring to a high simmer, then reduce heat to medium-low.
2. Add capsicum, baby corn and broccoli. Cook for 8-10 minutes or until tender. Add snow peas and prawns. Cook for a further 2-3 minutes or until prawns are cooked through.
3. Stir through lime juice and basil leaves, and serve with rice.

 

Notes

• Thai curry pastes are named by colour, but all feature common ingredients such as galangal, shrimp paste and lemongrass. Green curry paste is fragrant and hot.
• Use regular basil leaves if Thai ones are unavailable.

Blue cheese tarts with roasted cherry truss tomatoes

These little pastry cups with tangy blue cheese and sweet, vine-ripened cherry truss tomatoes are perfect party food. 

Preparation Time

20 minutes

Cooking Time

25 minutes

Makes

12

Ingredients

• 12 (about 1 x 240g pkt) cherry truss tomatoes
• Melted butter, to grease
• 2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
• 150g Castello blue cheese
• 12 small fresh basil leaves

 

Method

1. Line a baking tray with non-stick baking paper. Use scissors to cut the tomatoes from the truss, leaving tops intact. Place on the lined tray.
2. Preheat oven to 220°C. Brush 12 mini muffin pans with melted butter to grease. Use a 7cm-diameter round pastry cutter to cut 12 discs from pastry. Line prepared pans with pastry discs. Line each pastry case with non-stick baking paper and fill with pastry weights or rice. Bake for 8-10 minutes or until golden. Set aside to cool.
3. Reduce oven temperature to 180°C. Roast the tomatoes for 12 minutes or until the tomatoes soften slightly.
4. Place the blue cheese in a small bowl. Use the back of a teaspoon to lightly press until the blue cheese softens. Season with pepper. Remove paper and pastry weights or rice from pastry cases.
5. Divide the blue cheese among the pastry cases. Arrange the tarts on a serving platter. Place a basil leaf into each tart. Top with the tomatoes to serve.
   

Notes

Cook's tip: To ensure you cover the pastry cases completely before baking in step 2, cut your baking paper into 10cm squares. With a twist: Ricotta & chive tarts with roasted cherry truss tomatoes Omit basil. Replace the blue cheese with fresh ricotta. Stir chopped fresh chives into the ricotta in step 4.

Basil pesto

With an abundance of colour, flavour and texture - a drizzle of homemade pesto brings simple dishes to life. 

Makes

1 1/2 cup

Ingredients

• 1 bunch basil, leaves picked
• 1/2 cup (40g) finely grated parmesan
• 1/3 cup (55g) toasted pinenuts
• 1 garlic clove, finely chopped
• 1/2 cup (125ml) extra virgin olive oil

 

Method

1. Place the basil, parmesan, pinenuts and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Taste and season with salt and pepper.
2. Place in an airtight container and cover with a little oil - this will help stop the basil from turning black. Store in the fridge for up to one week.

 

Notes

Freezing tip: Place pesto in an airtight container, cover with a layer of oil and freeze for up to a month. Place in the fridge overnight to defrost.

Chicken with Garlic, Basil, and Parsley

Ingredients

• 1 tablespoon dried parsley, divided
• 1 tablespoon dried basil, divided
• 4 skinless, boneless chicken breast halves
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 2 tomatoes, sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
3. Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Amount Per Serving  Calories: 150 | Total Fat: 3.1g | Cholesterol: 67mg