Posts Tagged 'roasted cherry tomatoes'

sweet potato & goats cheese galette

5 more sheets of puff pastry and 5 hours to kill. it wasnt until very recently that i felt something other than contempt for puff pastry. it was always synonymous with everything i find objectionable and it always produced something substandard. but after having made an exception the other week on account of an unprecedented pastry craving, and left with 7 sheets of the stuff, it was by necessity that i was impelled to delve, albeit tentatively, deeper into this foreign world of magical pastry – pre-made, pre-packaged, and pre-destined to be crap. much to my consternation, i was proven wrong. the uses for puff pastry are as infinite as the misuses of it. yet being a deeply stubborn individual i couldnt shake my 25 year long disdain for these pale, anemic looking frozen sheets of “pastry”. the fact that they were sitting in the freezer was making me irritable and i had a persistent sense that i needed to get rid of them. sooner rather than later. one acceptable use was a tarte tatin – because with that much butter and sugar you cant really go wrong. caramelised pears could be served on a bed of durian fruits and i dont think you could go past them. but 5 stubborn sheets remained and in a manic and inspired moment of revelation i recalled a galette i had read about in ottolenghi. puff pastry yes. but mitigated by sweet potato, goats cheese, chili, garlic and thyme. it seemed to be an extremely apt use of the pastry and my time. and so here it is – the final installment in the puff pastry series entitled “puff pastry and me: a girls photographic odessy from paris to coles” – words on internet, by new moon.

ingredients

couple of sheets of puff pastry (however many you have remaining or however many you wish to make)

2 sweet potatoes

1 egg lightly beaten

100ml sour cream

100g goats cheese

1 dried chilli

3 tbsp olive oil

3 garlic clove crushed

handful of thyme

salt & pepper

i also made a couple with oven roasted tomatoes, basil, mozarella, garlic and pine nuts for which you will need…

1 punnet cherry tomatoes

handful of basil

1 ball mozarella

2 cloves garlic finely sliced

handful of pine nuts

to my befuddlement, after all this, i was still left with some sheets of pastry. so i looked in the fridge to see what was leftover. cauliflower apparently. so if you have some cauliflower left over from the previous post (are you following me this closely?) put some on. give it a bit of salt, pepper, and some chili flakes and tear over some mozarella.

so first, preheat the oven to 180 degrees. cut the cherry tomatoes in half, sprinkle with salt & pepper and drizzle with some olive oil. put the sweet potatoes (in their skin) and the cherry tomatoes side by side on a baking tray and put into the oven for 50 minutes.

the cherry tomatoes should be shrivelled and the sweet potato should be soft but still slightly raw in the centre. leave potatoes until they are cool enough to touch and then peel and cut them into slices.

remove pastry from the fridge and cut into rectangles about 7-14cm. line a baking tray with baking paper and place the rectangles on the paper – with room between them to grow and do what they do. now lightly brush the pastry with the beaten egg. then spread a thin layer of sour cream around the pastries. leave a small border – untouched and unmarred by anything that will go on top. place the slices of potato on the pastry, overlapping slightly. sprinkle with salt, pepper and some dried chilli. then crumble over the goats cheese.

put these into the oven for 20-25 minutes or until pastry is golden brown.

while the pastries are cooking – stir together the crushed garlic, with some salt, pepper, thyme and the olive oil. as soon as you get the pastries out of the oven, brush them with the oil. you can also, while these are cooking, make round two. with the prepared pastry rectangles, already brushed with egg, place cherry tomatoes, slices of garlic and torn up mozarella in and around. tear over some basil. and give it a good grating of parmesan if you so desire.

or place anything you like on top – like cauliflower you prepared earlier. bake these for 20-25 minutes again.

when the tomato and cauliflower ones come out – sprinkle with some pine nuts and brush with the garlic oil.

the sweet potato needs nothing – some pine nuts always work but i didnt think necessary here. they are a bit creamy, not unlike the potatoes and cheese so if anything, try another nut maybe – almonds or even pumpkin seeds. brush them with some of the garlic oil and there you have it.

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grilled asparagus, zucchini and haloumi salad

it got very cold very suddenly. as a wind-swept fellow who had just had his hood blown off once said “the worst thing about the cold is the wind makes your hat fall off”. i would add to that that the other worst thing about the cold is the cold itself. and that sense, if your a paranoid neurotic, that death is never far off. and pretty though the wintering may be, decay, darkness and a ruinous landscape can wear a girl down. and so, after the first sign of chilblains appeared and the fear began that i may have contracted some fatal illness and would slowly degenerate into a reclusive, ranting, choleric-psychotic, i quickly learned that the only means i had to offset my inevitable fate was the oven. it was put to me that it would be socially and environmentally irresponsible to use the oven as a source of heat, turned on full, with the door open. so my only recourse was to fill the oven with food – a perpetual and unrelenting procession of food. food which would also provide fuel for the broken biological furnace. for my secondary source of heat, i looked to the stove. investing in a griddle pan which i knew, from my learnings and readings, needed to be searing hot. and finally i looked to a recipe which would enable use of all these mechanisms – and this is what i found. grilled asparagus. grilled zucchini. grilled haloumi. and roasted cherry tomatoes. massacring hundreds of birds with one giant culinary stone. held together with some basil oil (unfortunately the basil oil needs to be made in a blender which produces little to no heat…but if you touch the base after the wizzing you will find a little residual warmth from the friction). in the timeless words of jaffar “desperate times call for desperate measures”.

nb. for joy: cooking times may vary depending on competence. this salad requires a lot of preparation. most of which can be done while the tomatoes are roasting in the oven (for 50 minutes)…so i would say an hour is a good approximation. but let us remember the famous words of leo tolstoy who once said “dont quote me”.

i should also add that this recipe was largely lifted from the ottolenghi cookbook which was sent from heaven…and from heaven to me and from me to you. with love and mainly warmth.

ingredients

2 bunches asparagus

2 zucchinis sliced lengthways

1 punnet cherry tomatoes

couple handfuls of rocket

1 garlic clove

150g haloumi

…and for the basil oil

1 bunch of basil leaves

75ml olive oil

1 garlic clove chopped

salt and pepper

first preheat the oven to 170 degrees. put tomatoes with one tablespoon of olive oil, salt, pepper and a garlic clove in a bowl and toss to combine. lay these skin side down on a roasting tray and put in the oven for 50 minutes.


next put the asparagus in a pot of boiling salted water for 3-4 minutes. then remove and drain and immediately rinse with cold water until they are cold to the touch. put the asparagus in a mixing bowl and toss in 2 tablespoons of olive oil, salt and pepper. then place the asparagus on a very very hot griddle pan and grill for a few minutes.

slice the zucchini lengthways, preferably with a mandolin and toss with 2 tablespoons of olive oil, salt and pepper. then grill on griddle pan over high heat.

then make the basil oil. put all the ingredients into a blender and blend to combine. taste for seasoning and you might need to add more olive oil depending on the capacity of your blender. some are very limited

finally grill the haloumi on the hot griddle pan. you can make a cross pattern if you have that sort of mathematical mind or a presentationally inclined. then combine all the ingredients in a large mixing bowl. drizzle over some of the basil oil – however much you see fit.

and then serve. i think its good with couscous because most things are. similarly, as always, some pine nuts will elevate this textually to a different level altogether. if you are iron deficient on account of a vegetarian lifestyle you never chose and need some red flesh you can go to your local meat providore and pick up a steak…something i admit to knowing little to nothing about but my photographer will be more than happy to answer any questions you may have relating to steak and the cooking therein thereof (as well as any techincal difficulties you may have…with anything at all…unless of course he is busy in his mind incubation process, in which case you should probably just slowly walk away.)