In of the SundayLife magazine's publications Adam Liaw (an Australian lawyer and a celebrity chef) shared with us a
couple of summer recipes which his family loves to eat around this time of the year. He also made an interesting comment on how the Asian cuisines
are all about seasonal eating, quoting the Japanese saying “All good food has its
time” and I couldn’t agree more. When I was living in Russia 22 years ago, we didn’t have the luxury of fresh fruit and vegetables supplied to us every day of the year, we
ate what was in season and enjoyed full flavours developed naturally due to their natural cycle of life.
And that’s why at this time of the year (Australian
summer) that I thoroughly enjoy the taste and the variety of tomatoes, especially
baby tomatoes on the wine, for their aroma, sweetness and juiciness which make them taste great in salads, roasted or pan-fried.
As much as I enjoy them in my summer salads, they become an excellent side
dish to accompany your roast lamb or a beef dish.
My favourite way of wine baby tomatoes is just pan-fried them with a handful of pine nuts and a splash of balsamic vinegar to enhance their sweetness and caramelisation.
Here is how I do it.
You need:
One or two branches of vine baby tomatoes
2 tbsp pine nuts
2 tbsp olive oil
1 tbsp of balsamic vinegar
Method:
Place a pan on the stove over medium-high heat and add olive oil. Once the oil is hot, add the tomatoes, throw in pine nuts and season with salt and pepper. Roast tomatoes for about 5 minutes, then give the pan a good shake and continue cooking until the skin on the tomatoes collapses into "wrinkles".
Splash balsamic vinegar, give another shake and serve alongside your main course.
Splash balsamic vinegar, give another shake and serve alongside your main course.
Enjoy!!!
