Roasted Tomato Parcels with Golden Millet

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Happy first of the month!

Today I have had the day off work, using up what little annual leave days I have left before my resignation period is over (less than 3 weeks away, and counting).  No more boring office work and an administration heavy job!  To celebrate, I have been experimenting in the kitchen.  Any excuse, really…

Inspired by one of Jamie Oliver’s recpies, I have come up with a great accompaniment to millet.  This is only the second time I have cooked millet and, to be honest, the first time was a bit of a disaster.  However, after some more research on my favourite food blogs I have found the best way to cook it.  It is particularly yummy served with this juicy, warm tomato mixture.  I think I’ll even take some leftovers in for lunch tomorrow.  Before you say it, I know tomatoes aren’t in season at the moment but I was very excited to stumble upon yellow cherry tomatoes in Tesco so I just had to buy them.  Here’s the recipe:

Millet:
100g millet, washed and left to dry
400ml (approx.) of vegetable stock
Small knob of butter

Heat a medium sized saucepan on a medium-high heat.  Once heated, add the millet.  Stir continuously until toasted.  This takes about 5 minutes; you should be able to smell that it is toasted.  Be careful not to burn the grains.  Add the vegetable stock and the butter.  Cover and simmer until the grains have almost doubled in size, and are light and fluffy (approximately 30 mins).  The grains should have absorbed all the liquid.  Once cooked, fluff with a fork, and set aside to cool.

Roasted Tomato Parcels:
1 large handful of yellow and red cherry tomatoes, halved
Handful of fresh basil
1-2 chopped shallots or half a small red onion
2 cloves garlic, sliced
A dash of balsamic vinegar (no more than 1/2 tsp ideally)
Juice of half a lemon
Good quality extra-virgin olive oil

Pre-heat the oven to 170C (fan).

Mix all of the ingredients, apart from the olive oil, together in a bowl.  Add enough olive oil to loosen the mixture.  Season with salt and pepper.

Cut a large piece of kitchen foil and pour the mixture into the middle.  The foil needs to be large enough to gather all the sides together and scrunch into a parcel.  Once you have done this, but on a baking sheet in the centre of the oven for 15-20 mins.

Open the parcel and spoon over a bowl of the millet.

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