Relish mama, 260pp.
by Nellie Kerrison
Nellie Kerrison, Melbourne, 2014
Cooking on pages 32–33
For someone who cooks as much as I do, you’d think I’d have heard of Nellie Kerrison before now.
Turns out Kerrison is a highly regarded food writer and stylist, and founder of the popular and highly regarded Relish Mama cooking school in Melbourne.
Last year the book earned a bronze medal in the IPPY awards, the largest international and regional competition that honours the best independently published titles from around the world.
So what’s in it for us?
Slow-roasted tomatoes on toasted sourdough with goat’s cheese
500g cherry tomatoes (preferably on the vine)
40ml extra virgin olive oil
2 tablespoons balsamic vinegar
freshly cracked black pepper
2 teaspoons sugar
150–200g goat’s cheese
16 slices sourdough
rocket leaves, to garnish (arugula)
Preheat over to 150°C.
Line and baking tray with baking paper and spread the tomatoes out on top. If you are using vine-ripened tomatoes, carefully cut the vines into bunches of 3–4 tomatoes, leaving the stems intact.
Drizzle with the oil and vinegar, season with the salt and pepper, and sprinkle with sugar.
Bake for 1 hour. The tomatoes should look slightly shrivelled when they are done. Leave on baking tray until you are ready to serve, and serve with the pan juices.
To serve, place a good spoonful of goat’s cheese on top of the slices sourdough, along with some of the slow-roasted tomatoes and salad leaves. Makes 16.
How it played out
Except for cutting the sugar back to 1 teaspoon, I followed this recipe as written.
Based on the picture shown in the cookbook, this recipe was served on baguette-size pieces of sourdough. I make large sourdough loaves, so cut three slices (and then cut those in half) for Poor John and me to share at lunch.
There were some leftovers that didn’t fit on the slices of bread, and those disappeared in the course of the afternoon. I wonder who ate those?*
A sensational dish. I’m such a sucker for the Mediterranean flavours of balsamic vinegar, goat cheese, tomatoes and rocket (arugula).
This was served to Poor John on his birthday and he agreed it was a right royal success.
*I could eat this every day and by the bowlful, and even without the bread. But I have to say that the bread is darn good too.
I love shopping in foreign food markets and supermarkets. It’s especially fun to see bulk ingredients on display. Have a look at the Red Mountain Supermarket we visited in Dubai.