Recipe Category: Recipe
These are equally as good with either chicken or lamb.
Tray-bake dishes are great for quick, weeknight meals but they are even better if they have been marinated ahead of time to allow the flavours to mingle. This one draws on the big and bold flavours of southeast Asia: hot, salty, sour and sweet. I used skin-on leg pieces, but you can use a whole chicken cut into pieces, drums, thighs or even chicken nibbles if you prefer (just adjust the cooking time accordingly). Here the chicken and tomato juices do double duty as the basis for the rice-noodle salad dressing.
Sometimes it can be hard to know exactly what a recipe means when it says a green tomato – does it mean an unripe tomato or one such as the Green Zebra variety that is naturally green to yellow when ripe? In this case it is the unripe tomato that is used. I like the crunch and play of acidity from the tomatoes when tempered with the creaminess of the beans and burrata. It’s not absolutely necessary to cut them with the vinegar and sugar but it does help to mellow them slightly. I’m a firm believer in adding baking soda to both the soaking beans and the cooking liquid – the alkaline helps to cook and soften the beans faster.
Tomato works well as a sorbet; it is a fruit after all so that's not particularly surprising. On a hot day, added to a salad of tomatoes and buffalo yoghurt it makes a refreshing starter. I’m not fond of adding invert sugars or gums to the sorbet to keep it soft, so this will set quite hard and needs to be brought out from the freezer at least 20 minutes before eating to soften (or alternatively serve it straight from the churner). If you forget to bring it out early, don’t panic; use a fork to break up the sorbet and serve it as a granita over the salad. Any leftover sorbet is ideal to add to a Bloody Mary.
Soup doesn’t need to be just for winter. A lightly clean broth can be good hot or cold, especially when paired with fresh tomatoes and some homemade pasta (but you could use wonton wrappers if you prefer).