Simple Seafood Dish

The Montagu's Tomato Essence

50 ml olive oil

1 medium leek, sliced

1 rib celery, chopped

1 carrot, chopped

2 large, ripe tomatoes, chopped

410 g can whole peeled tomatoes, chopped (don't drain)

50 ml tomato puree

300 ml Vegetable Stock (page 211)

5 ml chopped fresh thyme 5 ml chopped fresh basil

2 ml salt

8 whole black peppercorns 20 g (20 ml) soft butter 30 g (30 ml) cake flour

50 g soft butter, cut into small blocks

Heat the olive oil in a medium saucepan, add the leek, celery and carrot and cook very gently until softened.

Add the fresh and canned tomato, cook for 1 minute, then add the tomato purée and vegetable stock.

Bring to the boil, add the thyme, basil, salt and peppercorns, Cover and simmer gently for 2 hours.

Strain the mixture through a fine strainer into a clean saucepan and bring to the boil.

Blend together the butter and flour and whisk in until the tomato essence thickens. Just before serving, whisk in the butter.

Serves 8

Copper Pot's Savoury Prawn Rice

100 g butter

5 cm piece English cucumber, cut into small cubes

1 rib celery, finely chopped

i/2 red pepper, finely chopped

100 ml sliced button mushrooms 100 ml cooked corn kernels

1 tomato, blanched, peeled, seeded and finely cubed

100 g peeled prawns, well drained

on kitchen paper (weigh after shelling) 500 ml cooked rice

30 ml chopped fresh parsley

salt and milled black pepper

Melt the butter in a medium saucepan, add the cucumber, celery, red pepper, mushrooms, corn and tomato and stir-fry for 1-2 minutes (the vegetables should still be crisp).

Add the prawns, cover and cook for about 1 minute. Stir in the rice and parsley, season with salt and pepper and heat through.

Serves 4

Jake's Portuguese Rice

olive oil

1 onion, finely chopped

30 ml chopped fresh parsley 1 clove garlic, crushed

250 ml rice

15 ml tomato paste

salt and milled black pepper 375 ml water

Heat olive oil in a heavy saucepan and fry the onion until translucent.

Stir in the parsley, garlic, rice and tomato paste, season with salt and pepper, then add the water.

Cover, and simmer for about 15 minutes until the rice is cooked and all the liquid has been absorbed.

Serves 6

Bayfront Blu's Kitali Rice

butter

1 onion, diced

1 red pepper, seeded and diced

1 green pepper, seeded and diced 100 g button mushrooms, sliced salt and milled black pepper

750 ml cooked basmati or white rice

Heat butter in a medium saucepan and fry the onion until translucent. Add the red and green pepper and the mushrooms, and season with salt and pepper.

Cover and simmer for 2-3 minutes until the mushrooms are tender. Mix in the rice and heat through.

Serves 4