Caxton magazines staffShare in the celebrations by recreating Garden and Home’s 65th-birthday lunch using these scrumptious recipes from top events company By Word of Mouth (bywordofmouth.co.za)
INGREDIENTS
For the roasted tomato tartlets:
- 1 sheet puff pastry
- 200g Rosa tomatoes, halved
- 50ml olive oil
- salt and freshly ground black pepper
- 5g basil leaves, chopped
- 5g flat-leaf parsley, chopped
- 50g Kalamata olives, stoned and coarsely chopped
- 50g sundried tomatoes in oil, coarsely chopped
- balsamic glaze, to serve
For the red pepper marmalade:
- 6 red peppers
- 45ml olive oil
- 1 red onion, peeled and diced
- 1 garlic clove, peeled and crushed
- 8 green cardamom pods
- 100ml white wine vinegar
- 100ml brown sugar
- 2ml Tabasco sauce
- salt and freshly ground black pepper
For the avo salsa:
- 1 avocado, skinned and diced
- 50ml lemon juice
METHOD
To make the tartlets:
1. To prepare the pastry cases: preheat the oven to 180°C. Spray 6 individual tartet tins (usually 7–10cm in diameter) with non-stick spray.
2. Roll out the puff pastry, then cut out 6 round circles and use them to line the tart tins. Bake for approximately 15 minutes or until golden. Leave the pastry cases to cool in the tins; press the middle of the pastry down as it may have risen. Once cool, remove from tins and set aside.
3. To make the filling: preheat the oven 180°C. Place the tomatoes on a baking tray, drizzle with a little olive oil and sprinkle with salt and pepper and the diced herbs (keeping some for garnish). Roast in the oven for 5–10 minutes, then allow to cool.
4. Combine the roasted tomatoes in a bowl with the olives and sundried tomatoes, season to taste and set aside.
To make the marmalade:
1. To roast the red peppers: preheat the oven 180°C. Drizzle the whole peppers with a little olive oil and place on baking trays. Roast for approximately 45 minutes or until tender. Remove from the oven and immediately place into a plastic bag tied with a knot (this makes them easier to peel). Once the peppers have cooled, peel the skin off, remove the seeds and cut into long, thin strips.
2. To make the marmalade: fry the onions and garlic in a pan with a little olive oil until soft. Crush the cardamom pods and remove the seeds. Crush the seeds and add them to the onions along with the roasted red peppers, vinegar, sugar and Tabasco sauce.
3. Simmer gently for about 25–30 minutes, until all ingredients have softened and caramelised, and flavours have mellowed. Season with salt and lots of freshly-ground black pepper. Allow to cool and refrigerate until needed.
To make the salsa:
1. Pour the lemon juice over the diced avocado (this will stop it from browning).
To assemble the dish:
1. Preheat the oven to 180°C.
2. Divide the tartlet filling between the cooked pastry cases and bake for approximately 10 minutes.
3. Top the warm tartlets with a spoonful of avo salsa and a spoonful of red pepper marmalade; garnish with fresh herbs and a drizzle of balsamic glaze.
Cook’s note: While the avo salsa should be made just before serving, the marmalade and the pastry can be prepared in advance.
This recipe serves 6.
