with Grandma Louise's Tomato Sauce
Grandma Louise's Tomato Sauce
Ingredients
400g fresh seasonal tomatoes chopped
¼tsp Crushed pepper
2 garlic cloves, crushed
¼tsp cumin seeds
¼tsp fennel seeds
1 star anise
2 cardamom pods
3 sprigs fresh Thyme
Pinch sage
3 basil leaves, torn
2 bay leaves
Pinch tarragon
Drizzle honey
Pinch of chilli, smoked paprika, traditional madras curry (optional), saffron, ¼ vanilla pods, seeded
bunch spring onions, chopped very finely (optional)
Extra virgin olive oil
Method
1. In a very hot pan add the chopped tomatoes, cumin, pepper, fennel, star anise, cardamom, bay leaf and thyme and reduce very slowly.
2. Then add the crushed garlic and tarragon.
3. Add squeeze of honey; it is very important not to mix in any residue from the sides of the pan, stir.
4. Keep reducing very slowly, stirring to prevent burning and evaporate the water. The sauce should be a thick consistency.
5. If you wish you can add pinch chilli and traditional madras curry.
6. Add the vanilla and smoked paprika.
7. If using spring onions add at the very last minute together with the basil.
8. Add extra virgin olive oil and leave to infuse for at least ½ an hour
9. Drain and retain the vanilla/smoked paprika oil for further use
10. Pour the tomato sauce into glass bottles or jars. Store in the refrigerator or freeze when cool.
Seafood Symphony
Ingredients
2 tbsp Grandma Louise’s tomato sauce
Selection of vegetables: here are some suggestions: asparagus tips, courgette, red pepper, fennel,beans, mange tout
4 sprigs thyme
2 Garlic cloves, crushed
1 - 2 soup spoons of fresh hot vegetable stock or watre
50g Local Cheddar cheese sliced (optional)
Large bunch of spinach or watercress
Selection of fish: Mixture of fish – Cod, Salmon, Scallop, Prawns, Monkfish – All Skin 150g of each
Method
1. Add two tablespoons of tomato sauce into a dry hot pan, warm up before adding your vegetables thyme and garlic
2. Shake pan to incorporate the tomato sauce into the vegetables for one minute. Cook covered until vegetables are softened shaking the pan frequently, (you might need to add a touch of water or stock)
3. Add the fish and cook one - two minute with lid on.
4. Add the spinach, cover and cook for two – three minutes, simmer gently.
5. When the fish is cooked, remove from the fire and if used, top the fish with the sliced cheese, cover and leave the cheese to melt slightly before serving
