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Adam Newell's tomato recipes - 6 November


Tomatoes stuffed with prawns and ricotta cheese, mushrooms and mozzarella cheese, with pesto.

Almond and strawberry tart with vanilla and lemon cream

These couple of dishes really take me back to my training days! As a chef in Plymouth, England, Stuffed Tomatoes were all the rage along with the Prawn Cocktail. Try not to make the stuffing too wet otherwise the tomatoes tend to collapse.

Baked Vine Ripened Tomatoes stuffed with Prawns and Ricotta Cheese

4 ripe tomatoes
8 peeled and de-veined prawns
1 chopped spring onion
1/2 chopped clove of garlic
50ml extra virgin olive oil
6 leaves of basil
100g ricotta cheese
4 pieces of asparagus

- Cut the top off the tomato and keep to one side, with a spoon or a melon baller remove all the pulp from the inside of the tomato, season with salt and pepper.
- Mix the ricotta with the spring onion, garlic chopped basil and olive oil and season with salt and pepper.
- Chop 4 of the prawns and place in the bottom of the tomato and top with the ricotta mixture, place one prawn on top and push in 1 stick of asparagus and top with the tomato top and place in an oven proof dish and drizzle with olive oil.
- Bake at 180degC for 15 minutes or until cooked.


Baked Vine Ripened Tomatoes stuffed with Mushrooms and Mozzarella Cheese

4 ripe tomatoes
12 button mushrooms
1/2 chopped red onion
1/2 clove chopped garlic
1 ball of fresh mozzarella
1 sprig of thyme
50ml extra virgin olive oil

- Cut the top off the tomato and keep to one side, with a spoon or a melon baller remove all the pulp from the inside of the tomato, season with salt and pepper.
- Slice the mushrooms very thinly and sauté in the olive until soft add the red onion and garlic and cook for a further 2 minutes, season with salt and pepper.
- Mix in the thyme leaves and place in the tomato, top with the mozzarella and one sautéed mushroom on top. Bake at 180c for 15 minutes or until cooked.

Crunchy topping
100g fresh white breadcrumbs
2 tbsp chopped parsley
Pinch of dried oregano
75g butter

- Melt the butter over a medium heat and add the breadcrumbs and toast until golden add the oregano and parsley and mix in well and remove from the heat.


Rocket and chilli pesto

50g rocket leaves
2 tbsp pine nuts
2 tablespoons parmesan
1 clove of garlic
2 tablespoons flat parsley
1 pickled chilli
1/4 cup olive oil
Salt and pepper

- Place all the ingredients in a liquidiser and blend until smooth

To serve:
- Remove the tomatoes from the oven and sprinkle the crunchy breadcrumbs on top and place in the centre of the platter
- Drizzle with the pesto and serve


Almond and Strawberry Tart with Vanilla and Lemon Cream

Another favourite of mine and very easy to make and also quick to cook! We make puff pastry at Zibibbo but Edmonds Butter Puff pastry is fantastic.

I am using strawberries seeing as they are just in season but use any type of fruit you fancy, apricots are great at the end of summer when they are at their best. I add a little rum to my Frangipane if I am feeling cheeky (which is most of the time). It gives it a bit of luxuriousness.


Frangipane

225g unsalted soft butter
225g castor sugar
225g ground almonds
3 whole large eggs
Zest of 1 lemon
50g plain flour
Flaked almonds, for the topping
50 mls of rum
1 punnet strawberries
200g puff pastry

100g Mascarpone
1 lemon zest only
40g icing sugar
Vanilla Paste or pods

- Roll out the pastry to 2 mm and 20 cm's in diameter and brush with egg yolks.
- Allow to rest in the fridge.
- Place the butter, sugar in a food processor and blend until smooth.
- Add the eggs 1 by 1, the lemon zest and the plain flour.
- With a spatula spread the mixture over the pastry leaving a gap of 1 cm from the edge of the tart and about 5 mm thick.
- Sprinkle with the strawberries and sliced almonds and baked at 160c in a fan bake oven for 10 minutes.
- Remove and dust with icing sugar just before serving.
- Take the Mascarpone and mix with the lemon zest, icing sugar and vanilla paste and place a big dollop on top of the tart and serve.


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