When I get home from the restaurant on these beautiful summer evenings, I don’t look forward to heading back into the kitchen to cook dinner and therefore I am looking for something quick and tasty to suit all the family.
In the greenhouse at the moment I have an abundance of fresh ripe tomatoes, and what better way to use them than in this quick and easy Chicken and Tomato Tray Bake, and the addition of the fresh basil and fresh thyme adds wonderful flavour.
Here in Tynan’s we are delighted with the plentiful supply of fresh home grown tomatoes from my greenhouse that we are using in the restaurant daily.
Anybody who has a plum tree in their garden is enjoying a bumper crop at the moment and a great way to use them is by making this simple Plum Compote.
I think it is a great accompaniment for this Panna Cotta which is so uncomplicated to make and is a great dessert to serve if you are trying to impress friends at a dinner party.
Plums can also be used for Apple & Plum Crumble which can be made by adapting the recipe I gave you last week for Apple & Blackcurrant Crumble.
By using the plums for jam you will be able to enjoy them long into the winter when balmy summer evenings will be just a distant memory.
Chicken & Tomato Tray Bake
1 Red Chilli, with seeds removed
1tbsp Tomato Puree
3 Cloves Garlic, crushed
8 Skinless Chicken Thighs
3 large Sweet Potatoes, peeled and evenly chopped Handful of Fresh Thyme
Handful of Fresh Basil,
5oz Smoked Rashers, diced
20 Cherry Tomatoes or 10 Whole Tomatoes, quartered
Salt & Freshly Ground Black Pepper
Heat the oven to 1800. Grease a large roasting tray and place in the oven.
Place the chilli, tomato puree, olive oil and garlic into a food processor and whizz into a paste, then spread the paste over the chicken legs.
Place the chicken thighs and potatoes on the large roasting tray in a single layer and season with salt and pepper, add the thyme and roast for 30 minutes.
Add in the smoked rashers and tomatoes and roast for another 15 minutes, until the tomatoes have softened and the chicken is cooked.
Sprinkle on the torn basil and serve with a green salad and some crusty bread.
Panna Cotta with Plum Compote
4 Gelatine Sheets
Zest of 1 Lemon
2oz Castor Sugar
Add the gelatine sheets to just enough cold water to cover the sheets and soak for 5 minutes.
Place the milk, zest, vanilla pod and caster sugar into a saucepan, heat until the mix boils then remove from the heat and add the gelatine.
Allow mix to cool, run through a strainer and divide the liquid between 4 greased ramekin dishes, cover with cling film and place in the fridge for at least 2 hours.
Half and stone the plums. Place the plums, sugar and water into a saucepan and gently simmer for about 15 minutes and allow to cool.
Serve alongside the Panna Cotta.
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