They may look fiddly, but once you get going these tomato and goat's cheese canapes are pretty simple. I used an icing gun to fill the tomato shells, but you could use a traditional piping bag or just wodge it in with a teaspoon/finger if you're not fussy.
Tomato & goat's cheese canapes
(adapted from In the Mood for Food by Jo Pratt - a fantastic book)
30 cherry tomatoes (go for large ones)
150g soft goat's cheese
2 tbsp double cream
1 tbsp finely chopped chives plus some extra for garnish
1. Slice off the base of each of the tomatoes and scoop out the seeds with a teaspoon. Stand them upside down on a paper towel to dry out.
2. Mix together the cheese, cream and chives. Season.
3. Pipe the cheese mixture into the tomato shells. Garnish with some extra snipped chives. Pop them in the fridge until your guests arrive.
Sunday, June 21, 2009
Wednesday, June 3, 2009
Before anyone starts complaining, this is most definitely NOT a traditional bobotie! Bobotie is a traditional South African dish, a bit like a curried moussaka with a wobbly custard topping. I took my inspiration from the version in Galton Blackiston's new book Summertime.
For my version I used chunks of rabbit rather than minced lamb, apricot jam instead of quince jelly and whiskey instead of brandy. I also added butter beans to the mix and cheese to the custardy topping. It turned out quite well - I hope you'll agree!
Whiskied Butter-Bunny Bobotie - serves 3-4
1 onion, diced
1 fat clove of garlic, minced
400g diced rabbit
1 tbsp curry paste
3 tbsp tomato puree
1 tbsp apricot jam
2 tbsp raisins, soaked for a couple of hours in 2 tbsp whiskey
2 tbsp toasted flaked almonds
Pinch of grated nutmeg
200ml double cream
50g mature cheddar, finely grated
1. Preheat the oven to 180c. Heat your frying pan and fry the onions and garlic in some oil until they are soft and just starting to brown.
2. Add the rabbit. Keep stirring until it is coloured all over.
3. Stir in the tomato puree, curry paste and apricot jam. Cook for 15 mins.
4. Stir in the soaked raisins (keep the whiskey!) and almonds. Transfer the mixture to an oven dish and let it cool.
5. Now for the custard topping. Whisk together eggs, nutmeg and seasoning. Stir in the cream, the grated cheese and the whiskey from the raisins.
6. Pour the custard mixture over the lamb and then pop into the oven for 40 minutes.