Tis' the season...for tomatoes, of course. Let us present the perfect summer salad: panzanella. (There's no better.) This Tuscan classic will light up any Christmas table with its bright colours and punchy flavours. It's perfect beside a Mustard Scotch Roast, served cold on a warm day.
1/2 loaf of bread
500g ripe Truss tomatoes, roughly chopped
Mount Zero Pink Lake Salt
8 Ortiz Anchovies in oil, drained and chopped*
100ml of Mount Zero Organic Olive Oil
1/3 cup of Mount Zero Red Wine Vinegar
1 organic garlic clove, finely chopped
A punnet of mixed cherry tomatoes, halved
1 tsp of caster sugar
2 capsicums of any colour, roughly chopped
2 tbsp handful small capers, drained and chopped
1/2 red onion, peeled and finely sliced
Freshly ground black pepper
A bunch of fresh basil
Start by dry frying your capsicums until the skin is blistered and the capsicum is cooked through. Once cook, place in a bowl and cover with cling film until cool. You can then peel if you like but it’s not necessary. Set aside.
Roughly chop your ripe truss tomatoes and halve the mixed cherry tomatoes and pop in a bowl. Add the sugar and season with a little salt and pepper and toss to combine and set aside.
Now move on to your bread. If your bread is fresh, tear it into small bite-sized pieces and pop in a frying pan with a little oil and season. Toss to coat and cook over low-medium heat until crispy and set aside. If your bread is stale, you can skip this step and just tear it into bit-sized pieces.
Finely slice the red onion, roughly chop the capers and anchovies and crush the garlic clove. We are now ready to assemble.
Add the capsicum to the tomato, followed by the bread, pour over the olive oil and red wine vinegar and toss to combine. Add the onion, garlic, anchovies and capers and toss again. Finally, add plenty of fresh basil, toss to combine and taste for seasoning. The anchovy and capers should add plenty of salt so you may not need anymore, just add some cracked pepper.
Pile the salad high on a nice serving dish, top with a little more fresh basil and an extra lug of olive oil. Serve.
A fresh and vibrant salad to serve alongside your Roast Turkey or Porchetta, by the wonderful Vanessa Gordon! This simple salad features fresh peas as they're in their prime and they're complemented with creamy buffalo mozzarella and sugar snap peas. Mint and lemon accentuate the freshness of this side dish, perfect for serving alongside richer cuts of meat.
Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad.