Sunday, January 27, 2008

More tomatoes

The moonblush tomatoes I whipped up the other day have been sitting in my fridge yearning to be made into the salad we had for dinner tonight. The tomato recipe comes from the 'quick, quick, slow' chapter Nigella Express: 130 Recipes for Good Food, Fast of and it seems to be a chapter I am drawn to! Plenty of ideas to quickly put together, leave for a while then come back to when the flavour has developed. This is definitely the case with these tomatoes, they improve with a day or so in the fridge. I was desperate to try the suggested salad for these, Slow Roast Tomatoes, Goats Cheese and Mint salad. This is as simple as it sounds, I didn't manage to find any glorious chevre or the like (which would really have turned it from great to out of this world!) so settled for bog standard feta. You then combine the tomatoes, feta, plenty of chopped mint with spinach or rocket leaves, I used baby rocket leaves and they worked excellently. Nigella suggests a basic dressing of lemon juice and olive oil, but again not a lemon was near, so I settled for white wine vinegar, olive oil, a wee bit of mustard and a pinch of sugar. I could have quite happily sat down and scoffed this for lunch but decided to take it one step further and make it a component of dinner.
I couldn't think of anything better to marry it with than lamb, fortuitously the supermarket I visited today had magnificent looking lamb leg steaks so it was meant to be!

The lamb got the Ray McVinnie treatment, since finding this combination in an old Cuisine magazine I find it difficult to do lamb other ways. Very simply (of course!), you marinate the lamb in a couple of tablespoons of olive oil, balsamic vinegar and brown sugar, season with salt and pepper and leave for at least a couple of hours. Then you BBQ it until pink, rest it 10 or so minutes before slicing to serve. You need to be careful with cooking it, the marinade burns like anything, so I have learned to only do this one on the BBQ as my pans are nearly ruined when I use them!

I served my trusty couscous up with this, I finely chopped some spring onions and preserved lemons, then roughly chopped some flat leaf parsley and stirred it all through.

The combination of all three elements was a winner. What I most loved was how EASY it all was, took probably 30 mins in total and I am amazed that such a spectacular meal resulted!


Tina said...

Wow! Linda that looks amazing, I love the way you have put that meal together.

Tina xx

hungryandfrozen said...

That looks lovely, Linda! I just adore Ray McVinnie's Quick Smart section of Cuisine...I suspect it might be my favourite part of the magazine LOL