Roast tomato and capsicum sauce


Photos by Gary Corbett

“I love recipes that you can cook in bulk, freeze then whip out for a quick mid-week meal. I always have containers of Bolognese, chilli con carne and pesto in my freezer and also this super easy roast tomato and capsicum sauce.  It all bakes in one tray then gets blitzed up for later use.  I’ve also included a few recipes I make using the sauce. Enjoy”

Sauce ingredients

  • 6 capsicums
  • 6 tomatoes
  • 3 red onions
  • 6 cloves of garlic
  • Olive oil
  • Salt
  • Balsamic vinegar
  • White sugar
Sauce method
  1. Halve and de-seed 6 capsicums and put them in a deep baking dish.
  2. Halve and core 6 tomatoes and put them inside the capsicums.
  3. Quarter 3 red onions and sprinkle them between tomatoes and capsicums.
  4. Peel 6 cloves of garlic and throw them in the pan.
  5. Douse in olive oil and sprinkle with salt.
  6. Cover in foil.
  7. Bake in a 180c oven for an hour.
  8. Allow to cool in the pan with the foil on.
  9. Depending on the strength of your food processor you can remove the skins from the tomatoes and capsicums. I have a Thermomix so this isn’t needed. Place in a food processor and blitz until smooth.
  10. Pour into a saucepan and heat on low. Add Balsamic and white sugar to taste.
  11. Pour into containers and store in the freezer.
Recipe for soup
  1. Heat up a few cups of soup with some veggie or chicken stock and stir until smooth
  2. Blitz some pine nuts, lemon zest and fresh basil to make a gremolata.
  3. Serve the soup with a spoonful of sour cream, some gremolata and toasted sourdough
Recipe for pasta sauce
  1. Chop an eggplant into 1cm cubes, douse in olive oil and salt and bake in a 180c oven for 20 minutes.
  2. Fry some chopped onions and mushrooms in a pan until soft. Add a few cups of sauce and the roasted eggplant.
  3. Stir in some fresh basil.
  4. Serve with pasta and Parmesan cheese.
Recipe for baked chicken (for 2 people)
  1. Pour some sauce in a small baking dish and add 2 whole chicken breasts. Cover with more sauce.
  2. Cover dish with foil and bake in a 200c oven for 20 minutes.
  3. Blitz some bread with herbs and Parmesan cheese.
  4. Remove the chicken from the oven and take off the foil.
  5. Cover with your breadcrumb mix and bake for another 5-10 minutes uncovered.
  6. Serve with quinoa, roasted potatoes and green veggies.

 

Salsa verde

Photo by Gary Corbett

“Like most cooks, I use heaps of herbs in my dishes. It’s a great way to add freshness and a burst of flavour to your cooking. That’s why I love salsa verde. Not only is it delicious, it’s extremely versatile and can be used to jazz up salads, canapés and main courses. You can also use whatever herbs you have to hand, or put more of a herb you like in. Enjoy”

 Ingredients for salsa verde

  • Bunch of basil
  • Bunch of parsley
  • Bunch of mint
  • Bunch of coriander
  • Bunch of chives
  • 2 cloves garlic
  • Juice and rind of 1 lime
  • 2 tablespoons red wine vinegar
  • 1/4 cup capers
  • 1/4 cup green olives
  • 1 green chilli
  • Salt
  • Olive oil
Method
  1. Pick the leaves off your herbs and put into a food processor. Blitz for a few seconds to break them down.
  2. Add the other ingredients except the olive oil. Blitz until you get the consistency you want. It works as a chunky sauce or a smooth one.
  3. Add olive oil until you achieve the consistency you want.
  4. Store in an air-tight container in the fridge.
Caprese salad
Layer tomatoes, fresh mozzarella, basil leaves and pickled onions on a plate.
To pickle the onions I use equal parts red wine vinegar and white sugar. Stir the vinegar until sugar is dissolved and put in finely chopped white onions. It’s best to leave the for a day to soften.
Dollop spoonfuls of greek yoghurt and salsa verde over the top. You can also put layers on some sourdough bread for a healthy lunch.
Fresh and delicious.
Baked potatoes
To bake the potato, drizzle with olive oil and salt and wrap in aluminium foil. Bake in a 180c oven for 45 minutes or until the potato is cooked all the way through. Cut the potato open and dollop some sour cream inside, Add the salsa verde and grate some parmesan cheese over the top.
Makes a great midweek dinner if you’re super busy.
Cucumber sandwiches
To be a little bit classy you can jazz up your cucumber sandwiches with salsa verde.
(I actually don’t like cucumber but with the salsa verde they’re delicious).
Butter some white bread and spread on a thin layer of salsa verde on both sides.
Peel your cucumber and add thin slices to one slice. Put the top on, cut off the crusts and slice in half.
Now you’re classy as hell!

Parma burgers

Photo by Gary Corbett

“With all the catering I do I’ve become used to doing alternative meals for vegetarians and vegans. Sometimes it’s great to have a recipe up your sleeve that can suit almost anyone.  These Parma burgers are great for feeding a crowd or just a fussy family.  Personally I love the mushroom Parma best but my husband loves the chicken version, so everyone’s happy. The sides of sweet potato fries and tangy coleslaw are also super easy to assemble and a healthy alternative to the store-bought varieties. I haven’t given weight amounts for the ingredients but it’s pretty easy to work out how much you need per person. Enjoy!

You can find the video on my Musical Menus YouTube page.

https://youtu.be/Yt6WdtVEFkU

Sweet potato fries ingredients

  • Sweet potato
  • Olive oil
  • Salt
Method
  1. Cut the sweet potato into chunks.
  2. Sprinkle olive oil and salt over the top.
  3. Bake in a 200c oven for 30 minutes or until just starting to brown on the edges.

 Burger ingredients

  • Mushrooms
  • Chicken thighs
  • Plain flour
  • Eggs
  • Panko bread crumbs
  • Chunky tomato pasta sauce
  • Pizza cheese
  • Parmesan cheese
  • Gouda cheese slices
  • Brioche buns
  • Tomato
  • Lettuce
  • Pickles
Method
  1. Get three bowls ready and fill with some plain flour, beaten eggs and Panko bread crumbs.
  2. Remove the stalk from the mushroom and dredge in flour, shaking off excess. Next dip in the eaten eggs and finally in the Panko bread crumbs. Place on the plate and finish the remaining mushrooms. Refrigerate.
  3. Repeat the process with the chicken thighs. Refrigerate.
  4. Heat some oil in a fry pan and cook the mushrooms for a couple of minutes on each side or until the crumbs have gone golden. Place on a baking tray.
  5. Repeat with the chicken.
  6. Top with some chunky tomato pasta sauce, some pizza cheese and some parmesan.
  7. Bake in a 180c oven for 20 minutes or until the chicken is cooked through.
Tangy coleslaw ingredients
  • White cabbage (or a combination or white and red cabbage)
  • Snow peas
  • Red onion
  • Grated carrot
  • Dried apricots
  • Cashews
  • Vietnamese dipping sauce or tangy dressing
Method
  1. Finely cut the cabbage, snow peas and red onion.
  2. Grate the carrot and dice the apricots and cashews.
  3. Mix in a bowl and add the dressing.
Putting it together
  1. Put a slice of Gouda on the bottom half of the brioche buns and warm in the oven for 5 minutes.
  2. Once they’re ready top with some sliced tomato a lettuce leaf, the chicken or mushroom Parma and some sliced gherkins.
  3. Put the top half of the brioche on the burger and hold together with a wooden skewer.
  4. Serve with the sweet potato fries and coleslaw. Enjoy.