O
Old Mother Ashby
Guest
No, there is no photo, though it didn't look bad at all
I had some lamb, lemon and rosemary sausages and wanted something quick
and easy to go with them. Also had half a punnet of cherry tomatoes that
needed using. So I made what is basically a Donna Haye recipe that I
thought people might find interesting.
Cut tomatoes in half (obviously this would be quicker if you use full
size tomatoes) and place cut side down in ceramic ovenproof dish. I made
half quantity of the sauce, but the full quantity is 2 tbs olive oil,
3tbs balsamic vinegar and 3tbs caster (superfine) sugar. Haye includes
oregano as well, but I didn't have any. Mix ingredients, pour over
tomatoes. Bake in 200C (moderately hot) oven for 20 mins or until
tomatoes are soft. In the meantime make up instant polenta usng half
milk and half water. Add grated parmesan and butter and salt. Add cooked
chopped spinach - but naturally I used frozen, the really hand kind that
comes in little pucks instead of one block so making half quantity was
no trouble.
Serve the tomatoes on top of the polenta. This really is delicious, and
you could have it on its own without any meat at all. And talk about
easy...
Christine
Roast lamb tonight, a total no-brainer except that the instead of my
usual boned saddle I let the butcher sell me something (two somethings
actually) that he calls noisettes, boned loin I think.
I had some lamb, lemon and rosemary sausages and wanted something quick
and easy to go with them. Also had half a punnet of cherry tomatoes that
needed using. So I made what is basically a Donna Haye recipe that I
thought people might find interesting.
Cut tomatoes in half (obviously this would be quicker if you use full
size tomatoes) and place cut side down in ceramic ovenproof dish. I made
half quantity of the sauce, but the full quantity is 2 tbs olive oil,
3tbs balsamic vinegar and 3tbs caster (superfine) sugar. Haye includes
oregano as well, but I didn't have any. Mix ingredients, pour over
tomatoes. Bake in 200C (moderately hot) oven for 20 mins or until
tomatoes are soft. In the meantime make up instant polenta usng half
milk and half water. Add grated parmesan and butter and salt. Add cooked
chopped spinach - but naturally I used frozen, the really hand kind that
comes in little pucks instead of one block so making half quantity was
no trouble.
Serve the tomatoes on top of the polenta. This really is delicious, and
you could have it on its own without any meat at all. And talk about
easy...
Christine
Roast lamb tonight, a total no-brainer except that the instead of my
usual boned saddle I let the butcher sell me something (two somethings
actually) that he calls noisettes, boned loin I think.