Tomato soup

We have had tomatoes in the shops all through winter, but a local glut has enabled me to get some beautifully ripe, almost on the turn, tomatoes that are perfect for making sauces and using in place of tinned tomatoes. Although economically the fresh has overtaken the tinned in price, there is still something really satisfying about using fresh ingredients – the finished dish always has superior taste.
I halved the tomatoes (15 large) and put them in a heavy saucepan with tight-fitting lid with a few tablespoons of grapeseed oil (olive or oil of your choice may also be used) and let them simmer on low heat for about an hour. I then strained the resultant pulp through a sieve with a wooden spoon and threw away the leftover cup of seeds and skins in the compost. The result was a rather thin soup with no flavourings.
I then reduced this over medium heat until about 2/3 down. Meanwhile, I sautéed 2 cloves crushed garlic and a 5-inch stick of celery (strings removed) in a tablespoon of butter. Once softened, I added this to the soup, together with two sachets of high quality liquid chicken stock and a good grinding of Himalayan rock salt. A handful of basil leaves pounded with ½ cup of parmesan was then thrown into the mix and allowed to develop a flavour on low heat for 20 minutes. 2 teaspoons of light brown sugar softened the acidity.
Served with plenty of parmesan sprinkled on top, it was a surprisingly delicious and light appetiser! Also a great chilled soup!

Salad days

The very thought of salad, before I became a salad eater, conjured up an image of unwieldy chunks of tasteless Iceberg lettuce, quartered tomatoes and sliced cucumber - not at all appetising and difficult to eat. Once salads became part of my eating plan, I quickly learned that the word relates to them being cold and that lettuce and tomato do not a salad make!
The most important point of eating is that the food should have nutritional value and with the world at our fingertips there is no excuse for not knowing what we should be eating for optimum health benefits. Leafy greens are always a good idea, the darker the better and also the red frilly variety. Cos lettuce is excellent. The proportion of greens to the rest of the salad should be such that you can barely see them. At least 6 different ingredients of varying texture make for an interesting and often complete meal.
My current favourite salad is:

Handful of baby spinach
Whatever herbs are in the garden : parsley, basil, coriander - roughly chopped to release flavour
Avocado
Radishes
Pitted olives - no need to break a tooth!
Hard-boiled eggs, roughly chopped
Cubes of mozzarella
Spring onion, chopped
Pumpkin seeds
Sunflower seeds
Dressing of your choice

A new twist on yellowtail

The summer southeaster brings a number of benefits - clean air, sunny skies and yellowtail! These large fish are abundant in False Bay and off Cape Point in the summer months and a close community of super-skilled anglers cast from the ledges at Rooikrantz near Cape Point and reel their catch up vertical rocky cliffs, only to have to trudge them up the mountain at the end of the day to the car park. No mean feat. We were given a couple of these fine eating fish, which tend to be well-toned after a lifetime spent chasing after smaller prey. Yellowtail needs careful attention when cooking, as the dense flesh soon becomes dry and can be hard eating when overcooked. My preferred method of using yellowtail is to pickle it, as the texture is ideal and tends to soften as the weeks pass in a delicious pickling sauce. But today I tried something quick and easy as it was not a large specimen and could be dealt with at two sittings.

After cleaning the fish (in an unfrequented part of the garden where scales aren't a problem - grasp the tail and blast the scales off with a high-pressure fitting on your hose - done in a flash and nothing to clean up) and filleting it, I marinaded it for a few hours in a mixture of:

Lemon juice
Olive oil
Lemon thyme
Garlic
Dash of salt

Then, in a large pan, melt a knob of butter (as much as you like) and a few tablespoons of apricot jam (chutney will do just as well). On a moderate heat (you don't want the jam to burn), place the fish flesh side down and pour the marinade into the pan. Place a lid on it to cook from both sides in shortest time. When the skin peels off (you don't have to turn it), check that the thickest part can flake, and it's done!

Delicious on mash with pan drippings and a green salad.

Comfort food for a cold snap

Today it's back to winter in the middle of spring, so comfort food is the order of the day!

Pea Soup:

In a large pot, place one smoked hock, a bay leaf or two, salt to taste (about 1 Tblsp depending on how salty the meat is), one and a half cups of split peas, two carrots, an onion, a large sweet potato and plenty of white pepper. Add enough water to cover the meat, at least 3 litres. Bring to the boil, then lower the heat and simmer all afternoon. Once meat is tender, remove from pot, peel off the rind and shred. Then either liquidise or use a hand blender to smooth the soup, and return the meat to the pot. Adjust the seasoning.
Serve with croutons. An easy method is to crush garlic and saute for just a minute in plenty of butter, just allowing the butter to melt, then brush liberally on both sides of sliced bread. Toast and cut into squares.

Baked Apples:

Chop two large green apples and place in medium-sized bowl. Add chopped fresh dates and chopped walnuts. Mix thoroughly with your hands - there is no finer kitchen tool - then place an individual ramekins, top with honey and bake in a moderate oven till apple is soft. Serve with custard, cream, ice cream or yoghurt.

You didn't expect a photo of pea soup, did you?

My take on devils on horseback

Time has rushed by since I last posted on Kommetjie Kitchen. I can only say work took over my life, but I am now back in charge and renewing my interest in spending more time on cooking.

Tonight it is just two of us for dinner and a few lightly steamed vegetables and an interesting bit of chicken will suffice. I was going to do my old favourite, pesto and feta stuffed chicken, but am restricting myself to a fairly light diet for a while, so decided to go for a less rich dish based on devils on horseback.

2 filleted chicken breasts, sliced lengthways
4 large slices of streaky bacon
Generous amount of chutney (alternatively, soak chopped prunes in a little sherry for a while)

Spread chutney or prune mixture on bacon strips, season chicken to taste and wrap in bacon. Place in baking dish and cook in hot oven 200deg C (the cooking time should not exceed 20 minutes and the heat is required to crisp the bacon slightly).

Delicious!

Monster meatball!

I'm all in favour of cutting down work in the kitchen and one of the best ways to do this, I think, is not to fiddle with things. Why make a meatball mixture and spend an hour separating, rolling and frying 20 little meatballs, when you can just put a humungus one in the pan and cut it up afterwards? Maybe you like all the sides to be brown and crisp, but it can also dry the meat out, and my version is cooked in 15 minutes.

This is a large dinner plate, although it appears to be a side plate!

This particular meatball was made with beef mince, chopped onion, a slice of white bread, an egg, dried thyme, a tablespoon of Dijon mustard (essential in a meatball!), a liberal amount of Himalayan rock salt, white pepper and a few teaspoons of ground cumin. Mmm, mmm!

Serve on mash with lots of chutney or sweet chilli sauce, and your favourite vegetables or a salad.

Livening up a chicken breast

If there is one thing that I am guaranteed not to look forward to eating, it is a chicken breast. The slightest bit of overcooking and you are left with a dry, stringy and dare I say tasteless bit of protein. Apart from keeping a watchful eye on it and making sure that you are not cooking the tastier bits such as thighs and drumsticks, which take much longer, in the same dish, the way to add excitement to chicken breast is to stuff them.

A breast that is still on the bone is always more tender and tastier than deboned - perhaps that's because all meat cooked on the bone seems to benefit from it - and these can be stuffed just as successfully. All you need is a sharp boning knife to make a slit that doesn't quite separate the two halves of a breast. Each flap should be the same thickness, about 1cm, and you can then fill the pocket with mouthwatering stuffings - whatever takes your fancy.

Last night I filled them with pesto made from olive oil, parmesan and pecorino cheese, basil, chilli and ground almonds. Make sure that the open side faces upwards and secure with a couple of toothpicks. Cook for a short time - 15 to 20 minutes at 180 deg C should be more than adequate. Only cook just before eating, as chicken breast doesn't improve with standing!

Serve with basmati rice and a salad or some lightly steamed vegetables. Mmmm!