All posts tagged Cherry Tomatoes

Prawn & Glass Noodle Salad

Prawn & Glass noodle salad

Recipe by Ivonne Nathan of forchefs

• 300g cooked prawns shell removed
• 200g rice vermicelli noodles
• ½ punnet cherry tomatoes cut into halves
• 1 small cucumber, deseeded and sliced
• 1 small red chilli deseeded and finely sliced
• 1/3 cup each of mint, coriander & Thai basil
• 2 tbsp salted peanuts roughly chopped

• 2 tbsp each of lime juice, sesame oil, fish sauce & sweet chilli sauce
• Caster sugar to taste

– Cover noodles with boiling water until softened.
– Meanwhile prepare salad ingredients
– Whisk dressing ingredients together
– Drain noodles and toss all ingredients together except peanuts. Put into serving bowl and sprinkle with nuts

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Smoked Trout Tortellini with Confit Cherry Tomatoes

Recipe by Michael Rees of Ellacure Restaurant


Pasta Dough

  • 1kg ‘OO’ flour
  • 8 large eggs
  • 60ml olive oil
  • 35gm salt


  • 300gm Smoked trout – de boned
  • 150gm Mascarpone
  • 70ml Cream
  • 1 bunch Dill
  • 1 bunch Chives
  • 1 Lemon zest and juice
  • Salt & pepper

Confit Cherry Tomatoes

  • 4 punnets Cherry tomatoes
  • 350ml Olive oil
  • 150ml Champagne vinegar
  • 4 tbsp Fennel seeds
  • 4 tbsp Coriander seeds
  • 120gm Sugar
  • Salt & pepper


– Blitz all pasta dough ingredients in robo until it resembles fine breadcrumbs. Press a little of the dough in your hand firmly to test moisture content, if a little dry add some water and blitz again until fully combined. Then put mix into a bag and vac on maximum pressure and then rest in the cool room until needed.
– Zest and juice lemon, finely chop herbs, mix cream with the mascarpone to soften and then making sure there are no bones left in your trout, fold all filling ingredients together thoroughly making sure they are fully combined. Taste and adjust seasoning, then vac until needed.
– To make the confit cherry tomatoes, prick the centre of each tomato and place in a pot. Then cover the tomatoes with the oil and vinegar with the addition of the toasted fennel and coriander seeds, sugar, salt and pepper. Very slowly and gently cook the tomatoes with the oil sitting around 90 degrees for 20 minutes, then put the tomatoes into a container with the liquid covering them and leave to cool in the cool room.