All posts tagged Tomato

Tomato & Basil Bruschetta with Olive oil Icecream

Recipe by Joel Jones from the Treehouse Bar in Canberra

Ingredients:

  • 3 vine ripened tomatoes
  • 1 red onion
  • 1 small bunch basil
  • 100 ml Olive oil
  • Salt and pepper
  • 2 Cloves of garlic
  • 1 Bread stick


Method:

– ¼ the tomato and remove the seeds
– finely dice the onion
– finely slice the basil
– add a little oil and salt and pepper to taste
– Slice bread to desired size rub with garlic
– and place in the oven for about 20 mins on low
– Heat or until dried. Place a small amount of tomato mix on the toast and top with the ice cream

Crispy skinned Market Fish with Verjuice, Tomato & Wilted Greens

Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

Ingredients:

  • 4 Market fish fillets
  • 1 punnet cherry tomato
  • 1 punnet Roma cherry tomato
  • 1 Spanish onion
  • 10 basil leaves
  • 100ml local verjuice
  • 50g unsalted butter
  • 100g assorted greens (baby spinach, cabbage, kale)


Method:

– Slice tomatoes in half.
– Peel and slice onion.
– Add tomato and onion to a pan with verjuice and reduce.
– Add butter and basil to reduced tomato and verjuice, keep warm.
– Clean and sauté greens in a little butter.
– Cook fish skin side down until golden.
– Serve with wilted greens and tomato and verjuice sauce over the top.