Tag Archives: tomatoes

Brazilian Seafood Stew

We’ve been crazy for seafood recently! We can’t stop cooking up great fish recipes. We’re also really into South American flavours – lime, coriander and tomatoes are some of our favourites – and this dish brings them all together. This recipe for Brazilian seafood stew – or Moqueca – is taken from Allegra McEvedy’s Around The World In 120 Recipes – we can really recommend it, it’s got tons of amazing and varied recipes – we cook from it all the time! The recipe has a lot going on, but it’s pretty relaxed – the first part of it can be prepared well in advance, and there’s no need to rush at all. We’re cooking it with haddock fillets instead of halibut steaks, they’re a bit easier to come by in Bristol…

Ingredients for 2 people:

  • 2 haddock fillets
  • 2 large cloves garlic, crushed with a good pinch of salt
  • 2 limes
  • A handful of coriander
  • 2 tbsp extra virgin olive oil
  • 2 tbsp olive oil
  • 1 large red onion
  • 1/2 tbsp tomato purée
  • 3 vine-ripened tomatoes, roughly chopped
  • 1 green pepper, sliced
  • 1/2 tin (200ml) coconut milk
  • 2 tbsp plain flour, seasoned with salt and pepper
  • 6 raw peeled king prawns
  • White rice, to serve
  • Salt and pepper

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The first thing to do is to marinate the fish – put your fillets into a bowl or other container with the garlic, the juice of the lime, most of the coriander and some salt and pepper, and leave for an hour (or longer) in the fridge.

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Put half of both types of oil into a pan and fry two-thirds of the onion slices – you want them to slightly caramelize but not burn, so don’t have the heat higher than medium. This should take around 10 minutes, after which point you can add half of the tomatoes and half the peppers and leave these to soften up for a few more minutes.

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Stir in the tomato purée so that everything is coated, and follow up with half the coconut milk. Simmer over a low heat for 10 minutes or so, then blitz to form a nice creamy sauce – we used a stick blender, but you could use a food processor (we have one but don’t agree with washing up).

Now put the rice on to cook, and heat up the rest of the oils in a wide saucepan on a high heat. Cover the fish fillets in the seasoned flour (we find it easiest to sift the flour with some salt and pepper onto a plate) and fry for 2-3 minutes each side – fillets will take a little less time to cook than thick steaks. Put these aside, and add the rest of the onions, peppers and tomatoes. Cook this lot for 5 minutes or so, before adding the pre-prepared blitzed mixture and the rest of the coconut milk.

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Add the fish fillets back to the pan, cover and cook for another couple of minutes before adding the prawns and a load of chopped coriander and cooking for another minute or so (we don’t think prawns need very much time at all to cook!).

Serve on a hearty bed of rice, topped with chopped coriander and served alongside a good wedge of lime – a perfect, comforting yet fresh meal.

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You can find a video of Allegra herself cooking this meal on lovefood.com – check it out!

Simple Grilled Sardines

Please, please would someone open a great fishmongers in central/south Bristol?? The two high streets near us have 5 butchers between them and zero fishmongers. And we’re really not that far from the sea! Anyway, these lovely sardines were picked up at the supermarket which is convenient, but we would love to be able to shop local and get an expert’s advice every now and then. This would have come in really handy when we got home and discovered that we had to gut the fish at which point Bird walked away and made herself very busy chopping tomatoes. Fats did a fab job though and they were soon cleaned up with minimal swearing.

Oily fish like sardines are great with really strong flavours like in our recipe with harissa and orange, but they also shine when cooked simply and served with some classic flavours. We grilled ours with just salt and pepper and served with thyme-roasted tomatoes, steamed broccoli and some freshly baked sourdough.

Ingredients:

  • 2-3 sardines per person
  • Olive oil
  • 2 large handfuls of cherry tomatoes
  • Several sprigs of thyme
  • Salt & pepper
  • Green vegetables and bread to serve

To start with get the tomatoes roasting, these will cook on low for about 45 minutes until slightly dried out and the flavours have really intensified. Preheat the oven to 150°C. Cut the tomatoes in half and place in a roasting dish with 1 tbsp of olive oil, a good pinch of salt and pepper and then lay the thyme over the top. Place in the oven and leave for 45 minutes. Our grill is combined with our oven so when the time came to cook the fish we took the tomatoes out and left on the side – they kept really warm. Obviously if yours is separate then you can time it slightly differently so that they finish cooking while the fish grills.

Thyme roasted tomatoes

Make three deep slashes in each side of the fish and then rub all over with olive oil and plenty of seasoning. Place them on a baking tray covered with foil for an easier clean up. Pop under a preheated grill – they should take about 5-8 minutes per side, when they have been bubbling and spitting away for a while they should be ready to flip over.

Sardines raw

Serve with bread and green veg (or salad) and a wedge of lemon to squeeze over – so simple and delicious!

Sardines, tomatoes and bread

Posh Sardines & Tomatoes on Toast

This will be our first ever breakfast/brunch post! We’re always posting pictures of our delicious brunches on our instagram, so we thought we’d share some inspiration with you. It doesn’t take much effort to make sardines on toast quite special! It’s also healthy and nutritious and pretty cheap. We served ours on fresh home made bread, using our usual recipe, with some added Three Malt and Sunflower Seed flour – delicious.

Three Malt and Sunflower Seed Bread

For 2 servings:

  • 4 slices of bread, toasted (I’m sure you guys can figure this out!)
  • 200 g cherry/baby plum tomatoes
  • 1 60g tin sardines (in tomato sauce/olive oil)
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Sea salt and black pepper
  • Handful of fresh basil (optional)

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Heat the oil in a frying pan over a high heat. Half the tomatoes and add to the pan, and season well with salt and pepper. Cook until they are starting to soften, and then add a splash of water and the balsamic vinegar. Once they’re nice and soft and have started to form a sauce, add the sardines, making sure that any bones have been removed. Chop the basil and add it to the pan, if you want to. Heat through for a couple of minutes and then serve on top of the toast.

Sometimes the simple things are the best

This is probably one of the shortest recipes we’ve ever posted. But sometimes all you need is a bit of inspiration! This is delicious with a glass of freshly squeezed orange juice, or just a nice cup of tea.

Chorizo, Kale and Bean Stew

After yesterdays slightly faffy (although totally worth it) post we’ve got a really simple chuck-it-all-in-the-pot-and-ignore it recipe now! This is also one that works with whatever you have in – we used chorizo, butter beans, courgettes, potatoes and kale but it would be lovely with different beans, spinach or cabbage instead of kale, sweet potatoes instead of new potatoes, peppers or aubergine instead of courgette… anything goes really. After a bit of chopping and about an hour of leaving it to do it’s own thing you’re rewarded with a rich, tasty stew to warm you up.

Ingredients

  • 1 tbsp olive oil
  • 1 white onion, roughly chopped
  • 50-100g chorizo, chopped into chunks
  • 2 bay leaves
  • a large handful of new potatoes, chopped into 1 inch pieces
  • 2 courgettes, chopped into 1 inch pieces
  • 1 tin of chopped tomatoes
  • 2 tins of beans (we used butter beans and black eyed beans)
  • chicken stock
  • 200g shredded kale
  • crusty bread to serve

Put a large casserole dish on a medium heat on the hob and put the olive oil in to heat up. Once it’s hot add the chopped onion and cook for a couple of minutes, stirring gently. Once the onion is starting to soften add the chorizo and bay leaves and cook for a further 5 minutes, the smoky oil from the chorizo should come out and smell amazing.

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Add the potatoes and courgettes and cook for another few minutes until coated in the oil and the courgette is starting to soften. Then add the chopped tomatoes, the drained tins of beans and enough chicken stock to cover.

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Put a lid on it, turn the heat right down and let it simmer away for about 45 minutes, stirring occasionally. After 45 minutes whack the kale in, put the lid back on to help it wilt, then stir it in and cook for a further 10 minutes and that’s it, you’re done! Serve with some crusty wholemeal bread, the one pictured is a spelt and wholemeal loaf that we made using our basic bread recipe but using 200g of spelt flour, 200g of seeded wholemeal flour and 100g of strong white flour which produces a really nutty loaf, perfect with these strong autumnal flavours.

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Italian Bacon-Wrapped Chicken Traybake

It’s been a while since we blogged any Italian food which feels like a bit of a cheat because we love it and usually cook something Italian inspired at least once a week. This is another of our “bung it in the oven” specials (we seem to have a lot of those!), leaving you free to relax after work (or do something dangerously productive). It’s a little similar to our Salmon Traybake, but with a few Italian twists.

Ingredients

  • New potatoes, halved/quartered depending on size
  • 2 tbsp olive oil
  • 2 chicken breasts
  • 2 large springs of rosemary
  • 6 rashers of smoked streaky bacon
  • Vine tomatoes
  • 1 tbsp balsamic vinegar
  • Asparagus
  • Juice of half a lemon
  • Parmesan

Preheat the oven to 180°C. Parboil the new potatoes for a few minutes until slightly tender. Once the potatoes are boiling place a large roasting dish in the oven with 1 tbsp of the olive oil in it and some salt and pepper. Drain the potatoes, let as much of the water evaporate as possible and then tip them into the hot oil. Give them a good stir/shake around to get them coated and then put in the oven.

Take the chicken breasts, lay a sprig of rosemary on each of them and then wrap each one in 3 rashers of bacon. After the potatoes have been in the oven for 10-15 minutes and are starting to colour, move them to one side of the dish and lay the chicken breasts on the other side. Coat the vine tomatoes in half the remaining oil, the balsamic vinegar and seasoning and place these in the dish too.

Sometimes it's hard to make raw meat look appetising - not on this occasion!
Sometimes it’s hard to make raw meat look appetising – not on this occasion!

After all of this has had another 15-20 minutes mix the asparagus with the lemon juice, remaining olive oil and seasoning. Tip these over the potatoes in the roasting tin and then, using a vegetable peeler, take shavings of parmesan and place liberally over the whole dish. Use as much or as little parmesan as you like (as you’ll probably know by now, we are cheese obsessed so use plenty!). Leave this to roast for 10 more minutes then take out, throw over a few more parmesan shavings and serve!

That parmesan is gonna melt and be sooo gooood...
That parmesan is gonna melt and be sooo gooood…

We’re big fans of one-pan wonders, and this is definitely one of the best. So easy, really tasty and minimal washing up, so you can put your feet up for the rest of the evening!

Chicken and Bacon

Chorizo and White Wine Haddock

While white fish has a delicate flavour which is perfect just with a slice of lemon, sometimes you want to spice it up with some big, hearty flavours and this recipe is perfect for those occasions! A smoky, slightly spicy, white wine-infused sauce, slices of potato, flaky white fish fillets and then the fresh, lightly peppery parsley. This dish is also great because it’s ready in about half an hour but seems so much more impressive than that, so if you have friends round, or you want to fancy up your week night give this a try.

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 50-100g chorizo (picante or regular), thinly sliced
  • 400-500g salad or new potatoes, thinly sliced
  • 4 tbsp white wine
  • 2 skinless fillets of white fish (we used haddock but any firm white fish will work)
  • a large handful of cherry tomatoes, halved
  • half a small bunch of parsley, chopped
  • green vegetables and a slice of crusty bread to serve
Make sure your chorizo is thinly slice - the crispy bits are awesome!
Make sure your chorizo is thinly sliced – the crispy bits are awesome!

Heat a large frying pan with a lid that fits (we used a small wok and the lid from a completely different pan… maybe Father Christmas will bring us a shiny new pan set this year?), and add the oil. Throw in the chorizo and fry for a few minutes until it releases it’s oils. Then tip in the sliced potatoes and a little black pepper. Splash over 3 of the 4 tbsp of wine (or just chuck a good glug in like we did – who wants to measure wine?!), stick the lid on and leave to cook for 10-15 minutes, giving it a little stir every now and then.

Tomato and Parsley

Season the fish with pepper, then after stirring the potato mixture again add the cherry tomatoes and most of the chopped parsley to the pan, stir again and place the fish on top. Splash in a bit more wine (or 1 tbsp if you like measuring things), put the lid on and ignore it for 5 minutes or until the fish is white and flaky. Scatter the remaining parsley over and serve with some green veg and a slice of bread. Now the bread might seem like carb overkill but believe us, you will want something to soak up the amazing sauce!

Serve with a cold glass of wine - perfect!
Serve with a cold glass of wine – perfect!

Bird had had this before, or something similar, cooked by her mum but had mostly forgotten what it was like and we were so impressed – the wine, chorizo oil, tomatoes and starchyness from the potatoes combine to form the most delicious smoky, spicy sauce which manages not to overwhelm the delicate fish because of the acidity and freshness from the wine, tomatoes and parsley. This definitely took us back to Spain – simple, bold flavours and great ingredients.

Linguine Amatriciana (Pasta with Bacon and Tomato Sauce)

This recipe is another one of our regulars, it’s very quick and easy – it’s ready in the time it takes for the water to boil and the pasta to cook – and it tastes really fresh. This is our take on an Amatriciana sauce, but using fresh tomatoes instead of tinned.

Ingredients

  • Dried linguine or any other pasta you fancy
  • 1 small red onion, sliced
  • 2 rashers of streaky bacon, cut into small strips
  • 1-2 cloves of garlic, finely chopped
  • 300g cherry tomatoes, halved/quartered
  • Dried chilli flakes
  • Fresh basil
Italian essentials - magical ingredients, and so fresh!
Italian essentials – magical ingredients, and so fresh!

Bring a pan of water to a rolling boil. While this is happening sliced the onion and bacon and fry in a large saucepan over a low-medium heat with a tiny bit of olive oil. Once the water is at a rolling boil put in a pinch of salt and add the pasta. Add about 200g of the halved cherry tomatoes to the pan with the garlic and however much chilli you fancy – we used around 1 tsp. The remainder of the tomatoes will go in right at the end to give a lovely fresh burst of flavour. Take a spoonful of the pasta water and add it to the sauce to help the tomatoes squash down and get all saucy and delicious!

Bacon in Pan

Amatriciana sauce

Once the pasta is almost cooked chuck in the rest of the cherry tomatoes and most of the basil leaves finely chopped, and then add the drained pasta to the sauce so that it really coats it. Serve this with the rest of the basil leaves on top and then add parmesan if you wish (we do, of there is ever an option to add parmesan to something we’ll take it!).

Mix it up proper - the pasta water will help the sauce go silky smooth
Mix it up proper – the pasta water will help the sauce go silky smooth

This recipe is perfect for a work night, as it’s so quick and simple, and tastes so fresh.  For added refreshment, serve with a cold glass of white wine if you have some lying around.

Stop the clock! About 12 minutes?
Stop the clock! About 12 minutes?