MESSY PLATE #11 confit tomato & garlic
plus 3 simple, delicious ways to use it
Welcome back to messy plates.
It’s been a big week of cooking! Last Sunday, I hosted a supper club alongside my darling friend Alex. The menu was simple and colourful, celebrating all the delicious produce around at the moment, alongside a huuuge tiramisu and wine paired by Finley’s wine bar in Hoxton. I’ve shared some of the photos below - full photo credits owed to our lovely guests as I was too busy cooking to take any!
On the menu was an anchovy toast with confit tomatoes and garlic. It went down a storm. So for this issue of messy plates, I’m going to pay tribute to confit tomatoes and garlic, plus, share some simple but gorgeous ways to use it including the supper club recipe. Yum.
Side note: Thanks for all your feedback on posting times, we’re now moving to a Friday morning schedule, meaning messy plates will be landing in your inboxes ahead of the weekend. Coming to you next on Friday, 12th July.
As always, sending love and enjoy.
Lx
confit tomato and garlic
Confit is French and sounds fancy, but actually just translates to preserved and describes cooking meat, fruit or vegetables in oil at a low temperature. Here, we’re using tomatoes and garlic to create the most delicious flavorful bites that can be used in so many ways. The tomatoes become soft with an intense flavour while the garlic melts down to create a soft buttery-like texture. As well as the recipes in this newsletter, I like to use it on an antipasti platter (aka girl dinner), to top BBQ meat or just straight up on toast. The garlic-infused oil will also work well in salad dressings. The list goes on…
Don’t be fooled by the cooking time here, this really is low effort. Under 5 minutes of prep and once they’re in the oven you can forget about them!
serves 2
cooks in 90-120+ minutes
ingredients
500g tomatoes
1 large garlic bulb
100ml extra virgin olive oil
salt and pepper
method
Preheat the oven to 140C/120C fan/gas mark 1.
Slice the tip off the garlic bulb to expose the cloves. Add the tomatoes and garlic to a baking dish (it’s best to use a baking dish where the tomatoes and garlic will fit snugly in a single layer), drizzle over the olive oil and sprinkle with sea salt. Cook in the oven for 90-120 minutes, checking every 20 minutes or so after 90 minutes. Once the tomatoes begin to burst and the garlic is soft, it’s ready.
Once cooked, leave to cool, squeeze the garlic from the skins and discard before adding to an airtight container or jar.
A few notes:
Tomatoes: I like to use deep red cherry vine tomatoes for their flavour. This recipe generally works better with small, cherry or plum tomatoes as they’re sweeter but you can also experiment with different types. If using a larger variety, roughly chop the tomatoes into chunks. You’re looking for a juicy colour, firm and not too ripe.
Extra virgin olive oil: I prefer to use good quality extra virgin olive oil in this recipe. I know that oil is at a premium right now and prices have skyrocketed but I’ve found it to be more affordable in local delis (particularly Italian ones) that offer a refill service. Not only are they better quality and flavour but also better value for money.
Make it your own: I’ve kept this recipe simple so that it’s more versatile but you can add extra seasonings if you like, such as a spoon of balsamic vinegar, fresh thyme or basil – experiment and make it your own. This recipe can also be doubled or even tripled if required.
Storage: Store the tomato and garlic confit (ensuring everything is submerged in oil) in an airtight jar in the fridge for up to one month. Top up with a little extra oil if required. The oil may solidify in the fridge but will return to normal at room temp. Remove from the fridge and bring to room temp before using if this happens.
chicken and cheddar mash
Mash is my ultimate comfort food any time of year, rain or shine. Paired with chicken and confit tomato garlic, it really is chef’s kiss - this dish gives you a hug but still feels summery. The butter and cheese ratios here are a guide, feel free to increase or reduce, it really is personal. I like to use an excessive amount of ground black pepper in my mash too, just like my nan used to.
serves 2
cooks in 20 minutes with prep time
ingredients
2 chicken breasts with skin
3 medium potatoes, I like to use Maris piper, peeled and cut into even chunks
30g butter
30ml milk, I prefer to use whole
80g mature cheddar cheese, grated
1-2 tsp wholegrain mustard
4 spoonfuls tomato and garlic confit, bought to room temp
method
Preheat the oven to 210C, 190C fan, gas mark 7.
Remove the chicken from the fridge 15 minutes before using and lightly salt.
Add the potatoes to a medium saucepan, cover with water and add a pinch of sea salt. Bring to the boil and reduce to a simmer. Cook for 15-20 minutes until soft. Drain the water and leave the potatoes to steam dry in a colander or sieve for 5 minutes.
Heat a large oven-proof frying pan over a medium-high heat. Once hot, add a spoonful of oil from the confit followed by the chicken skin down. Cook for 2-3 minutes until golden, flip and cook for a further 2 minutes before transferring the pan to the oven to finish. Cook for 10-15 minutes until cooked through. Leave to rest for 5 minutes at room temperature before serving.
Add the butter and milk to a medium saucepan. Once the butter is melted, remove from the heat. Add the potatoes and mash until smooth. Stir in the cheese, if needed return to the hob over a low-medium heat to melt. I like to finish by using a wooden spoon to beat the mash for a smooth consistency. Stir through the mustard, adding more if needed and season to taste.
Serve the mash topped with the chicken. Spoon over the confit tomatoes and garlic.
anchovy toasts
Sweet, salty, crunchy, little mouthfuls of heaven. This recipe is easily multiplied, make this when entertaining to impress.
serves 2
cooks in 5 minutes
ingredients
6 slices baguette, around 1 cm thick
6 spoonfuls of confit tomatoes and garlic
6 anchovy fillets
method
Heat a medium frying pan over medium-low heat, add a spoonful of the oil from the confit jar. Add the bread and toast on both sides.
To serve, pile the toast high with the confit tomato and garlic, followed by the anchovies and cracked black pepper.
burrata pasta
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