On Friday nights I like to make dinner that is nice and simple without having to resort to takeaway meals or fish fingers (too often). This week I got some inspiration from Tandy Sinclair’s Weekly Ingredient Challenge as well as two delicious new additions to my fridge: mild salsa from Food Frenzy, mint haloumi from Green Goose Organic Farm and fresh coriander from my mother-in-law’s garden. The results look fancy, taste great, but are super simple to make.
I’ve left out some of the quantities as its too your own taste.
2 medium size onions, cut in thin rings
1 tsp cumin
2 tsp brown sugar
2 tsp warm water
haloumi, cubed small
1 packet pork bangers (usually 8 in a pack)
fresh coriander, chopped
Cut baguette into thick slices. Cut diagonally, its looks fancier and gives you more surface space.
Dip the top surface of each slice in olive oil and place on a backing tray oil side up. Place tray in oven under the grill till golden and crispy.
Fry the onion rings in 1 tbs of oil till soft, add the cumin, brown sugar and water. cook on a low heat till sugar is dissolved. Set aside.
Fry the haloumi cubes till browned. Set aside.
Cut the pork bangers in half, lengthways (see notes below). Sprinkle with ground ginger and fry till browned.
Now assemble all the ingredients. My suggestions is (from bottom to top): baguette, salsa, onions, haloumi, pork, coriander.
To save a bit of time, put the sliced port bangers in the oven on a backing tray while the grill is still hot from toasting the baguettes. This will start them cooking so you’ll only need to brown them in the pan.
This weekend I visited my mother-in-law and saw she had the most oddly shaped large green tomatoes growing in her garden that just wouldn’t turn red. This got me thinking of that brilliant movie Fried Green Tomatoes and how I’ve always wanted to fry green tomatoes. So I picked about four of these large green tomatoes and Googled a recipe to try out. Below you’ll see the recipe with my alterations to it along with a great idea as to what to do with the leftovers. This recipe is great for those late Sunday afternoon hangovers or before a big night out. These make a great alternative to using red tomatoes, as they will still be a little firm when fully cooked leave off the batter and cook these for breakfast or even a starter.
Cut tomatoes into ½ inch slices. Sprinkle both sides of sides slices with salt and pepper. Let tomato slices stand for 15 minutes. This helps draw out excess water and add in some flavour.
Put flour, milk, eggs, and bread crumbs in separate bowls (big enough to fit the tomatoes slices).
Heat oil in a pan on high heat. You can test when the oil is hot enough by dipping a tiny bit of egg into the oil, once egg is cooked you’re ready to go.
Dip tomato slices in milk, then flour, then eggs, then bread crumbs then pan.
The tomatoes will cook quickly so you just need to concentrate on cooking the batter, soon as its golden brown, take it out the pan and set aside on kitchen paper.
Once the the tomatoes are done, mix in a bowl the tomato juice that will be lying in the bowl with the egg, milk flour, bread crumbs and chopped fresh basil. Fry these as you would normally do crumpets.
Make sure the tomatoes are very firm, the flesh cooks quickly and you don’t what it getting squishy.
You can use store bought bread crumbs or finely chop 3 stale slices of bread in a food processor (which I did), but remember this will mean the crumbs will be chunkier.
You can swap out the cooking oil for the olive oil, but just remember that olive oil will burn in the pan much faster.
Original recipe found on Simply Recipes http://simplyrecipes.com/recipes/fried_green_tomatoes/