Omato

The Press - Zest - - Eat - NIGEL SLATER, OB­SERVER NIGEL SLATER, OB­SERVER

put the pieces in a bowl. Peel and thinly slice the onions and add them to the bowl. Halve or chop the toma­toes and cap­sicum (re­move its mem­brane and seeds). Add to the bowl, pour over 3 Tbsp of the oil, sea­son with salt and black pep­per and tip into a roast­ing dish. Mix the peri-peri sea­son­ing with the lime uice and re­main­ing olive oil. Rub the chicken pieces all over with the spice mix. Place them on top of the veg­eta­bles, add the half shells of the uiced limes, then trickle any of the re­main­ing olive oil over the chicken and veges and place in the pre­heated oven. Roast un­til the chicken is golden and its uices run clear, about 45-50 min­utes. Re­move from the oven, and squeeze the ast of the lime juice from the halves over the chicken pieces. Serve hot or warm.

TOMATO AND PASTA SHELLS

Raw toma­toes and rocket leaves ntro­duce a re­fresh­ing burst of zingy lavour to pasta. Serves 4 12 baby or cherry toma­toes 2 cloves gar­lic 1 tsp dried chill flakes 2 Tbsp capers, rinsed 2 Tbsp olives A very gen­er­ous hand­ful of rocket eaves 3 Tbsp best qual­ity olive oil 350g pasta shells Halve the toma­toes and scoop out seeds (dis­card). Peel and smash the gar­lic with 1 tsp salt. Stone the olives and rinse the capers. Com­bine all ngre­di­ents in a bowl. Add the chill flakes and olive oil and salt to taste (it may not need salt). Put aside at room tem­per­a­ture for at least 30 min­utes. Cook the pasta shells in boil­ing salted wa­ter un­til ten­der. Drain well. Tip the tomato mix­ture into the pasta. Tear or chop the rocket leaves and add, toss­ing gen­tly to com­bine and coat all in­gre­di­ents. Sea­son with black pep­per. Adapted from River Cafe Two Easy. You will need some rice or bread to go with this. Serves 3-4. 3 Tbsp peanut oil 2 cloves of gar­lic 1 long green chilli or two a thumb-sized piece of gin­ger 1⁄ tsp chilli flakes

2 1 tsp ground co­rian­der 1 tsp ground turmeric 1⁄ tsp cumin seed

2 6 green car­damoms 12 mod­er­ately large toma­toes 50ml co­conut cream a hand­ful of co­rian­der leaves Peel and slice the gar­lic, halve the chill­ies and scrape out their seeds, then chop them. Peel the gin­ger and finely slice it. It should be thin enough to see through. Warm the oil in a high-sided fry­pan then add the gar­lic, chilli and gin­ger, let­ting it soften but not colour over a mod­er­ate heat. Stir in the chilli flakes, co­rian­der and turmeric, then pop the car­damoms out of their husks, crush the seeds with the cumin seeds then stir them in. Once the spices have warmed through, chop four of the toma­toes, stir into the spice mix and pour in 100ml wa­ter. Bring to the boil then slice the re­main­ing toma­toes hor­i­zon­tally and place skin down in the sauce. Let the co­conut cream melt into the sauce. Sim­mer very gen­tly. Once the toma­toes are ten­der to the point of col­lapse, scat­ter with co­rian­der leaves and serve with rice or bread to mop up.

BAKED TOMA­TOES WITH GREEN CHILL­IES AND CO­CONUT

Melt­ingly soft: Serve baked toma­toe­sand chill­ies with plenty of bread to mopup the creamy juices.

Touch of zing: Toss pasta with rocket leaves and raw toma­toes for a re­fresh­ing salad.

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