Festive Tomato Wedges Recipes

Steps:

• In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.
• In a large cast-iron or heavy skillet, pour oil to a depth of 1/2 inch; heat until a deep-fry thermometer measures 375 degrees. Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate; repeat with remaining tomatoes.
• Fry tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel-lined plate. Season with salt while hot. Serve warm with basil-lime mayonnaise.

Steps:

• Combine all ingredients except tomatoes,in a screw top jar,cover and shake.
• Place tomato wedges in a bowl and pour marinade over all.
• Stir gently to coat.
• Chill several hours,stirring once.

Steps:

• Combine cornmeal, salt, pepper and cayenne pepper in medium bowl & set aside.
• Whisk together the buttermilk, eggs and lime juice & set aside. This will curdle slightly.
• Pour oil in frying pan to a depth of 1/2" & heat.
• Working in batches, dip tomatoes in buttermilk mixture, then in the cornmeal mixture.
• Fry tomatoes until golden brown, about 1 minute on each side.
• Place first on paper towel to soak up excess oil, and serve on plate lined with parchment paper.
• Sprinkle with a bit of salt while hot.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.
• For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.
• While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.
• For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.
• While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.
• To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.