Sunday, 24 May 2015

Polenta crusted tomatoes with kankun jalapeño & habanero sauce

Polenta crusted tomatoes with kankun jalapeño & habanero sauce



Method :-

  • Beef tomatoes cut into thick slices
  • Flour
  • 1 beaten egg
  • Small bowl of polenta
  • Kankun jalapeño & habanero sauce
Season the polenta with your spice of choice, I used umami rush, dip the slices of tomato into the flour, then the egg and finally the polenta until the tomatoes have a good coating, once done place into the fridge for 10 minutes or so until the coating firms.  Heat a large frying pan with vegetable oil and fry the tomatoes for several minutes each side until they are nice and crunchy.  

For this dish I served the tomatoes with a grilled halloumi and chorizo salad, you can use the toppings of your choice to go with the salad.  I drizzled Kankun Jalapeño sauce on top of the tomatoes with a dash of their Kankun Habanero sauce which really lifted the flavour.  This makes for a very simple yet tasty light dinner.