Posts Tagged ‘tomato’

a tomato bath with minced lamb

September 13, 2012

One way to make lamb cigars can be found here. Yesterday, we went all wild with fresh ingredients and I made a more tomato-y variety which I’m recording here for the benefits of the eaters present (and anyone else).

The assets:

Medium-coarsely ground lamb with a healthy but not ridiculous amount of fat to serve four.

2-3 fresh, ripe, large tomatoes right off the vine, finely diced.

And…One large-ish diced onion, about 2 tablespoons finely chopped fresh spearmint, a sprig of fresh rosemary, one bay leaf, a teaspoon ground cumin, half a teaspoon mild paprika powder, the tiniest trace of ground cinnamon, freshly ground black pepper and salt to taste, 2 medium cloves finely chopped garlic, good olive oil, dry white wine, a dash of fresh cream.

The sauce: chopped onions, slowly sauteed in (quite) a few tablespoons olive oil in a large skillet with the whole rosemary and the bay leaf. After some softening and yellowing (min. 10 minutes; the slower/longer the merrier), add all the chopped tomatoes, salt and pepper and bubble on, on medium heat, while you prepare the lamb.

The lamb: in a bowl, thoroughly mix ground lamb, mint, cumin, paprika, cinnamon and more pepper and salt. When the tomato sauce has bubbled for about ten minutes, 3-inch cigar-shaped meatballs are made and placed in the sauce one-by one. (more…)

chicken thigh fillets with tomatos

January 15, 2008

About ten years ago, if I’m not mistaken, the skinless chicken thigh fillet made its glorious entry into the Swedish food stores. Everyone knows how they are almost indestructible through inexpert cooking, and that they provide quick help when all ideas seem to have stopped from coming. Heat some oil, rub chicken thigh fillets in curry paste, fry – done. The downside is that the results almost never really bring you to the point where you can say “hey, that’s really something else!” (more…)