Herb Crumbed Broiled Tomatoes Food

SUN-DRIED TOMATO PESTO-CRUSTED CHICKEN BREAST OVER CREAMY HERB POLENTA

Steps:

• For the chicken with sun-dried tomato pesto crust:
• For the creamy polenta:
• Preheat oven to 375 degrees F.
• For the pesto crust:
• Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
• For the polenta:
• Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.

CRUMB & HERB TOPPED ROAST TOMATOES

Steps:

• Finely chop the fresh herbs and combine in a mixing bowl with the breadcrumbs and olive oil. Mix thoroughly to moisten the crumb blend. This helps to brown but not burn the crumb topping during the roasting process.
• Core the stem end of each tomato. Slice off the top third from the round end, retaining the greater section for the recipe and putting aside the one-third for use in salads, pasta sauce, etc. Never waste a good tomato, or any food for that matter!
• With a sharp paring knife, slightly indent the sliced top of each tomato in order to better hold the crumb mixture.
• Sprinkle each tomato with the salt and pepper.
• Drizzle tomatoes with any remaining olive oil then heap with the pre-moistened crumb mixture.
• Put tomatoes on a roasting pan and place in a pre-heated 375-degree oven for approximately 10 to 15 minutes, or until tomatoes are bubbling, give slightly to the touch and the crumb topping has turned golden brown.

LEMON, HERB & PARMESAN CRUSTED FISH

Steps:

• Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
• Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

HERB-CRUSTED HADDOCK

Steps:

• Heat oven to 220C/fan 200C/gas 7. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other. In a small bowl, mix the mayonnaise with the garlic paste or crushed garlic, then spread evenly over the fish.
• In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste. Top the fish with the breadcrumb mixture. Drizzle olive oil over the fish and tomatoes, and bake for 15 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.

BROILED TOMATOES WITH HERBS

Steps:

• Preheat the broiler.
• Cut away the core of each tomato, then halve the tomatoes crosswise. Sprinkle with salt and pepper.
• Combine the bread crumbs, shallots, garlic, parsley, thyme and olive oil. Blend well.
• Top each tomato half with equal portions of the bread-crumb mixture, pressing down with your fingers to distribute the topping evenly. Arrange the tomato halves on a baking dish, and place about 8 inches from the source of heat. Close the door and cook for about 5 minutes or until lightly browned. Keep warm.

ROASTED TOMATOES WITH GARLIC, GORGONZOLA AND HERBS

Steps:

• Preheat oven to 375°F
• Using a teaspoon, remove seeds from tomatoes. Place tomato halves, cut side down, on paper towels to drain for about 5 minutes.
• In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
• In a small bowl mix together the bread crumbs and Gorgonzola cheese.
• Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil.
• Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
• Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.

GRILLED STEAK WITH GREEN BEANS, TOMATOES AND CHIMICHURRI SAUCE

Steps:

• Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
• Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
• Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.
• Chimichurri Sauce:
• Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

HERB-CRUMBED BROILED TOMATOES

Steps:

• Preheat the broiler. Heat the olive oil in a medium-size nonstick skillet. Add the garlic and cook, stirring constantly, for 30 seconds. Stir in the bread crumbs and remove from heat. Stir in the parsley, thyme, salt and pepper. Place the tomatoes on a baking sheet and sprinkle heavily with the crumbs. Broil just until the crumbs are lightly browned. Serve immediately.

COD ROASTED WITH FRESH HERBS

Steps:

• Preheat oven to 400 degrees.
• Place bread crumbs in a shallow dish.
• Pile parsley, garlic, lemon zest, and a little salt on the cutting board.
• Finely chop the parsley, garlic, lemon zest, and a little salt, then add mixture to the plain bread crumbs.
• Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture.
• You can be a little generous here with the crumbs.
• Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up.
• Roast fillets in oven, about 12-15 minutes or until firm to the touch.