Recipe of the day

Keralan green peppercorn prawnsKeralan green peppercorn prawnsI ate this dish, 'chemmeen pacha kurumilagittathu' as it was called, at the Taj Green Cove Resort. They were so good and head chef Arzooman Irani kindly gave me the recipe.

Tomato tarte tatins

by Dixie Elliott | Cuisine issue #155
Serves: Makes 24Hosting a Christmas dinner doesn't have to be stressful and expensive - with a bit of planning, you can put together a delicious festive feast that is also kind to the budget

3⁄4 cup caster sugar
2 tablespoons cider vinegar
40g butter, cubed
24 small vine-ripened tomatoes, cored
2 sheets made-with-butter puff pastry
microherbs or small herb leaves to garnish

Preheat the oven to 200°C. Butter and line the bases of 2 x 12-hole mini muffin tins with baking paper.

Heat sugar in a non-stick frying pan over medium-low heat. Swirl for 15 minutes or until golden and melted. Add vinegar and butter and swirl pan until melted and combined.

Spoon 1 teaspoon of the caramel into each muffin hole then top with a tomato. Cut the pastry into 6cm-diameter rounds. Place a round of pastry over each tomato, tucking it in around the edges of the tomato. Bake for 20 minutes or until the pastry is golden and cooked through. Stand for 5 minutes before inverting onto a wire rack. Serve garnished with herbs.

Wine - A grüner veltliner.

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