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ONE-PAN TOMATO, CHICKEN, MASCARPONE & PROSCIUTTO BAKE
Serves 4
- 4tbsp mascarpone
- 2 garlic cloves, grated
- Finely grated zest of 1 lemon
- Salt and freshly ground black pepper
- 4 chicken breasts
- 8 slices of prosciutto (or bacon rashers)
- 500g (1lb 2oz) mixed cherry tomatoes
- 2tbsp olives
- 2tbsp olive oil
- 1tbsp balsamic vinegar
- A handful of basil leaves or parsley
Preheat the oven to 220°C/fan 200°C/gas 7. Mix together the mascarpone, garlic, lemon zest and some seasoning. Place the chicken onto a board and cut into the thickest part to make a pocket.
Spoon 1tbsp of the mascarpone mix into each breast. Wrap 2 pieces of prosciutto around each breast to enclose the filling, then place onto a roasting tray.
Scatter the cherry tomatoes and olives over the chicken, drizzle with the oil and vinegar, and season everything well.
Roast for 20 minutes or until nicely golden and cooked through. Scatter with the basil or parsley to serve.
Olly Smith’s wine pairing: First choice with chicken
Sainsbury’s Discovery Collection South African Field Blend 2022 (13.5%) £10
A blend led by chenin blanc, this richly bodied white is round andplush, making it the perfect wine to deal with the texture of chicken. It’s also vivacious enough to accompany tomatoes.
SPICY GAZPACHO WITH VEGETABLE SALSA TOPPING
Serves 4-6
For the soup
- ½ a red onion, chopped
- 1kg (2lb 4oz) really ripe tomatoes, halved and cores removed
- 1 red pepper, deseeded and chopped
- ½ a cucumber, deseeded and chopped
- 1 chunky slice of sourdough or ciabatta, hard crusts removed
- 1tsp hot sauce or chilli sauce
- ½tsp sugar
- 3-4tbsp sherry vinegar
- Salt and freshly ground black pepper
- Olive oil, for drizzling
For the vegetable salsa
- ¼ of a cucumber, finely sliced
- 1 spring onion, finely sliced
- ½ a red pepper, finely sliced
- A small handful of coriander or parsley
Put all the ingredients for the soup, except the sherry vinegar, seasoning and olive oil, into a liquidiser or high-speed blender and whizz until smooth. Add 2tbsp of the vinegar to taste.
Season to taste and add a little more vinegar if needed. Combine the ingredients for the vegetable salsa.
Transfer the gazpacho to bowls or glasses. Drizzle with a little oil and add a spoonful of the vegetable salsa on top before serving.
Cook’s tip: You can store the gazpacho in an airtight container in the fridge for up to a week. Top with salsa before serving.
Olly’s wine pairing: Gorgeous with gazpacho
Tesco Finest Pinot Grigio 2022 (12.5%) £7
A reminder of how great pinot grigio can be, this has a delightful lemon blossom intensity and plenty of zing to match the gazpacho, plus freshness to complement the salsa. It’s also tremendous value!
HERITAGE TOMATO SALAD WITH WATERMELON AND FETA
Serves 4
- 500g (1lb 2oz) heritage tomatoes, cores removed and chopped
- ½ a small watermelon, skin removed and chopped into chunks
- 250g (9oz) feta cheese
- A handful of mint
- For the dressing
- 1tbsp za’atar (see tip)
- Juice of 1 lemon
- 3tbsp olive oil
- ½tbsp sherry vinegar or red wine vinegar
- Salt and freshly ground black pepper
Mix together the ingredients for the dressing and season to taste. Put the tomatoes and watermelon into a large salad or serving dish.
Crumble the feta over, scatter with the mint and pour the dressing over. Mix gently and serve immediately.
Olly’s wine pairing: Superb with a summer salad
Castelmaure Corbieres Rosé 2022 (13.5%) £9.99 in a Mix Six (£11.99 per bottle), Majestic
What a find! A peachy-coloured rosé with herby complexity and joyful fruit, this is fantastic paired with fragrant, lightly spiced dishes like this summery salad.
ROASTED TOMATOES WITH GARLIC AND HERBS
Serves 4
- 1kg (2lb 4oz) ripe tomatoes, halved
- A few sprigs of thyme or oregano
- 1 garlic bulb, halved
- 4tbsp olive oil
- 1tbsp balsamic vinegar
- Salt and freshly ground black pepper
- A pinch of sugar
Preheat the oven to 180°C/fan 160°C/gas 4. Put the tomatoes cut-side up onto one large or 2 small baking trays.
Tuck the herbs and garlic bulb halves around them. Mix the oil and vinegar and drizzle over the top, stirring to coat.
Season well and add a pinch of sugar. Roast for 50 minutes to 1 hour, until the tomatoes are nicely golden and are just beginning to collapse.
Serve with sourdough or as a side dish alongside meat or fish. Or you can use to top bruschetta or whizz to a sauce for pasta.
Olly’s wine pairing: Balsamic beauty
Morrisons The Best Bush Vine Grenache Blanc 2022 (13.5%) £6.50
With a dish containing balsamic, a wine with a fruity core is vital. This South African gem fits the bill, having tropical depth and lots of zestiness for the tomatoes
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