Don’t be daunted by the idea of cooking for a crowd. Here are some simple recipes for a successful summer lunch, dinner, BBQ or picnic.
POTATO, TOMATO AND TUNA TIMBALE
4 medium potatoes, for slicing
4 medium tomatoes, for slicing
8 tiger prawns, peel them but leave the tail
ground black pepper to taste
2 tins of canned tuna
4 anchovy fillets
FOR THE VINAGRETTE
2 tablespoons white-wine vinegar
4 tablespoons olive oil
2 garlic cloves, crushed
1 tomato, Concasse
1 red pepper, Concasse
1 tablespoon chopped parsley
5 safron strings, diluted in 1 teaspoon warm water
Salt and pepper to taste
METHOD FOR THE POTATO
1- Place the potatoes and 2 tablespoons of salt in a large pot of water, cook until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander, let them cool and peel.
2- Slice the potatoes into rounds. Try to get them of equal thickness and size.
METHOD FOR THE TOMATO CONCASSE – Lets do what chefs do!!!
1- To peel and seed the tomatoes, put water in a pan and bring to the boil.
2- With a small knife take out the little green core then flip the tomatoes and make an X cut on the skin of the tomatoes.
3- Briefly immerse them in boiling water, it helps to loosen the skin. Then put them in a bowl with ice water and remove the skin.
4- Cut the tomatoes into four and scoop out the seeds with a knife and discard them. Dice the tomatoes into small cubes.
METHOD FOR THE RED PEPPER CONCASSE
1- Cut the red pepper into long strips and then dice them the same size as the tomato Concasse.
METHOD FOR THE PRAWNS
1- In a small pan put water, ½ teaspoon of sugar, and 1 teaspoon of salt and bring to the boil. Once the water boils put the prawns to cook until they turn pink.
2- Put them in ice water for a few seconds, drain them and pat dry with a paper towel. Peel them, leaving the tail, and put them aside until ready to use.
METHOD FOR THE DRESSING
1- In a small bowl whisk together the vinegar, oil, garlic, salt, pepper, and the saffron mixture.
2- Add the tomato, the red pepper Concasse and the parsley. Mix well.
2- Let the mixture stand for ½ hour so the vinaigrette will have a lovely yellow colour.
METHOD TO BUILD THE TIMBALES
1- Slice the tomatoes the same size and thickness as the potatoes and place them with the potatoes in a bowl.
2- Cover them with enough dressing to keep them moist and full of flavour.
3- Now take medium size plates and start building the timbales.
4- First, place a slice of potato in the middle of a plate, then a slice of tomato on top. Then put 2 tablespoons of tuna and season with black pepper. Cover with another slice of potato, so now you have four layers. Do the same on the other plates.
5- Decorate with an anchovy fillet, and 2 prawns. Drizzle the remaining dressing over the timbale.
TIP – Use good quality canned tuna
-The timbales can be made ahead of time and kept in the fridge for 2 hours. They are best served at room temperature. Drizzle vinaigrette over them when serving.