One of my favourite home meals and a great one for reducing food waste. I might make this for lunch…
Perfection Fresh
Dorsogna
FULL BREAD LOAF (BIT CHOPPED OFF)
6 SLICES OF D’ORSOGNA CHORIZO
HALLOUMI
1 GARLIC CLOVE (HALVED)
A PINCH OF CHILLI FLAKES
CHOPPED MINT
CHOPPED PARSLEY
1 CUP SMALL BASIL LEAVES (LOOSELY PACKED)
400 MG PERFECTION FRESH TOMATOES
2 TABLESPOONS CABERNET SAUVIGNON VINEGAR
120 ML EXTRA-VIRGIN OLIVE OIL, PLUS EXTRA FOR BRUSHING
FOR THE RED WINE DRESSING, POUR 2 TABLESPOONS OF CABERNET SAUVIGNON VINEGAR INTO A BOWL, ALONG WITH 120 ML OF EXTRA-VIRGIN OLIVE OIL.
WHISK ALTOGETHER TO COMBINE, SEASON TO TASTE AND SET ASIDE.
COMBINE TOMATOES, HALLOUMI, BASIL, AND CHORIZO IN ALARGE BOWL, ADD DRESSING, SEASON TO TASTE AND TOSS TO COMBINE.
MEANWHILE, PRHEAT A CHAR-GRILL PAN OVER HIGH HEAT.
BRUSH BREAD WITH A LITTLE OIL, THEN GRILL, TURNING ONCE, UNTIL GOLDEN (2-3 MINUTES).
RUB WITH CUT SIDE OF GARLIC AND TRANSFER TO A PLATTER.
SCATTER SALAD OVER BRUSCHETTA AND SERVE.
Indulge in this delicious apple and blackberry cake! Once done, cool the cake before serving with cream for a delightful treat.
Enjoy these delightful raspberry jumbo muffins! Cool slightly before serving warm or at room temperature for a delicious treat.
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Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
Cook, Connect, and Create Change
Support mental health while enjoying delicious recipes with the Plate for a Mate Cookbook.
James Tobin
