Tomatoes Stuffed A La Nicoise

Ingredients

Fatty pork mince
Veal mince
Finely chopped parsley
Finely chopped shallots
Finely chopped garlic
Egg
Vine tomatoes – deseeded and de-topped

Method

In a large bowl mix together the pork mince and the veal mince
Add the finely chopped parsley, shallots and garlic
To this mixture add the egg and mix well
Stuff the de-seeded and de-topped vine tomatoes with the mixture
Top with garlic butter
Roast in the oven for 20 minutes


Potato And Tuna Salad

Ingredients

Salad potatoes
Tuna
(Blanched) Fine beans
Mayonnaise
Parsley
Anchovies
Hard boiled eggs

Method

Boil the salad potatoes until cooked
Remove from heat and drain
Allow to cool
Once cool into a large bowl add to the salad potatoes all the ingredients apart from the anchovies and eggs
Hard boil the eggs
Remove from heat drain
Peel the boiled eggs and cut into halves
Serve the potato salad with the ½ boiled eggs and anchovies

Mediterranean Fish Soup

Ingredients

Olive oil
Chopped tomatoes
Tomato puree
White wine
Mire poix: Chopped carrots, celery, fennel, onion and garlic
Any oily fish such as Gurnard or Red Snapper chopped into chunks
Live langoustine
Fish stock

Method

In a large pan add generous amounts of olive oil and allow to warm
Into the pan add the mire poix and sweat until see-through
Add the fish chunks and live langoustine
Finally add the white wine, chopped tomatoes and tomato puree along with the fish stock
Cover pan and allow the mixture to cook for at least 1 hour
Once cooked remove from the heat and blitz the mixture to produce a smooth soup
Season to taste and serve warm with chunks of warm buttered bread - lovely!