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I like this tomato and pea sauce. It may be used with nearly any meat – it is significantly properly suited to fish and rooster – however with roasted greens, it is an absolute deal with. It is spectacular with roasted potatoes, particularly with the sheep’s yoghurt sauce on high and a little bit of bitter cream on the facet. In summer season, use juicy vine-ripened tomatoes for this sauce; in winter, there’s nothing flawed with a trusty tin.
Elements
½ small Japanese pumpkin, about 750g, minimize into 4 wedges and deseeded
1 medium candy potato, peeled and minimize into 4 rounds
2 tbsp additional virgin olive oil
sea salt
For the tomato and pea sauce
60ml additional virgin olive oil
2 garlic cloves, chopped
1 tsp Salsa Macha chilli paste*
400g can of tomatoes, diced (ideally San Marzano)
1 cup blanched frozen child peas
100ml high quality purple wine vinegar
100g unsalted butter
For the ending sauce
½ cup sheep’s yoghurt, seasoned
3 tbsp flat-leaf parsley, chopped
freshly floor pepper
Methodology
1. Preheat the oven to 200C standard (180C fan-forced).
2. Toss the pumpkin and candy potato in a bowl with olive oil and sea salt, place them on a baking tray and prepare dinner within the oven for about 40 minutes or till tender and golden brown.
3. To make the tomato sauce, place a pan over medium warmth earlier than including the oil, then the garlic and a sprinkle of sea salt. Cook dinner for a few minutes till the garlic is aromatic (not browned), then add the chilli paste, the tomatoes (together with the liquid), peas and purple wine vinegar. Cook dinner for 10 to fifteen minutes till it has thickened right into a sauce. Add butter, swirl and take away from the warmth.
4. To make the ending sauce, place the yoghurt in a bowl, stir by way of the parsley, examine the seasoning and add grind of pepper.
5. Spoon the tomato sauce into the centre of every plate and place a bit of pumpkin and candy potato on high. Pour over the yoghurt to complete.
*Salsa Macha is accessible from fireworksfoods.com.au
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