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Tomato concasse:
2 large onions, finely chopped
2 tbsp olive oil
450g tin of tomatoes, drained and chopped
1 bay leaf
¼ tsp thyme
grated zest of ½ orange
pinch of saffron (optional)
1 large clove garlic, crushed
salt and pepper
Method
Heat the oil in a pan over a moderate heat, and sauté the onions till they’re just translucent.
Add the tomatoes, then the other concasse ingredients, and simmer, stirring occasionally,
till the concasse is thick and rich.
Preheat the grill.
Trim the fillets, then flatten gently. Cut the garlic clove in half, and rub the cut side over the
surfaces of the fillets.
Lay the fillets on the grill, and cook for 2-5 minutes, depending on how rare you want them.
Remember – it’s fillet steak – it doesn’t take a lot of cooking!
To serve, spoon a portion of the concasse on a plate, lay a steak on the concasse, then
pour a little more concasse over the steak. Accompany with creamy mashed potatoes,
boiled baby new potatoes in butter, carrot sticks and a green vegetable.
Chicko Caramba
Ingredients
(Serves 3- 4)
3-4 tortilla wraps
500g skinless chicken breast fillets
shredded lettuce
tomato slices
avocado slices
spring onions, shredded lengthwise
little salt and pepper
fresh coriander leaves
