Tag-Archive for » Tomato «
This is a really quick recipe to put together, I served mine over celeriac mash but it would also be good over wild rice or regular mashed potato. Here in Switzerland they sell veal in packs of 4 small medallions and I do 4 per person, if your veal medallions are large, I would cut them in half, as it will be too much meat. To make it easier to cook I would probably leave the medallions whole and cut in half once cooked.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
8 Veal medallions
200g Mozzarella cheese, sliced
1 Red onion, chopped finely
3 Cloves garlic, crushed
500g Small vine tomatoes
1 Tablespoon Tomato paste
1 Teaspoon sugar
11/2 Teaspoons chicken stock granules
100ml Water
50ml Dry white wine
3 Tablespoons mint, chopped finely
4 Tablespoons cream
Pepper to taste
2 Teaspoons cornflour
Method
1. Pound veal medallions with a meat mallet until of equal thickness, place sliced mozzarella on top of the medallion and top with another medallion, repeat with remaining 6 medallions.
2. Heat some oil in a pan, add medallions, cook medallions until browned on both sides and cooked as desired. I cook mine about 3-4 Min’s a side but they were thin and small.
Sauce
1. Add a little oil to a pan, add onion and garlic, cook until onion softens, add tomatoes, paste, sugar, stock, water and wine, cook about 5 Minutes, until tomatoes soften.
2. Blend or process until smooth, add cream, pepper to taste and mint, mix a little water with the cornflour, add and stir until sauce thickens slightly.
To Serve: Serve over mash or rice and pour sauce over.
Serves 2
All photos taken by me unless otherwise stated.
This is a super easy weeknight meal, very few ingredients, but is quite lovely, I think sometimes simple is great. Makes for an easy meal to make and kind on the wallet but very satisfying. I served mine with pasta, it would also pair well with gnocchi or rice.
If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.
Ingredients
500g Cherry Tomatoes
5 Cloves garlic, unpeeled (large ones)
2 Tablespoons olive oil
4 Chicken breasts
1/4 Cup fresh basil, chopped between coarse and fine
60ml Cream
200g Mozzarella, sliced into 4 slices
Method
1. Preheat oven 200c
2. Combine tomatoes, garlic and oil in an ovenproof baking dish. Roast uncovered, about 20 Min’s or until tomatoes soften. When garlic is cool enough to handle squeeze out flesh.
3. Cook chicken in a pan, until nicely browned and cooked through.
4. When chicken is close to being finished, blend or process garlic and all but 12 tomatoes until smooth.
5. Place in a medium saucepan with basil and cream and cook stirring over a low heat, until heated through. Keep sauce warm on stove.
6. Top each breast with a slice of mozzarella and place under grill until cheese melts.
To Serve: Place chicken on a plate top with sauce and garnish with tomatoes (3 per plate) and basil leaves if desired. I served mine with tri colour pasta.
All photos taken by me unless otherwise stated.
