May 2009

France v Thailand

Ingredients - Serves 4

8 popadums
2 baby marrows
1 brinjal
1 red onion
4 tomatoes
1 red pepper
1 green pepper
200ml chopped whole peeled tomatoes
50ml coriander pesto
100g of baby leaf salad  

Method

First, heat a large pan with 250ml of sunflower oil.   Cook the popadums one at a time for 20 seconds or until it doubles in size.   Heat some olive oil in a frying pan, add the onion and sweat until translucent.   Add the chopped pepper, brinjal and baby marrow.   Finely dice the tomato and add to the pan, cook for 5 minutes.   Add the whole peeled tomato and simmer for 10 minutes, season to taste.

To serve

Place one popadum in the centre of the plate, spoon a quarter of the mix onto the popadum.   Place another popadum on top, fill the popadum with some salad.   Drizzle with some pesto and serve immediately.

Bon appetite.