OK - so I just made dinner - and it was sooooo good! But I had to ring my good friends at Felds Farm for advice on what to call it - thankfully they're fabulous chefs and market gardeners, so were quick to help.
This recipe is so easy, quick (perfect for a cold Autumn after-work meal), and so much better than the sum of its parts (which frankly were pretty good to begin with anyway). I'll definitely be doing it again.
- Olive oil
- Tomatoes (small ones if you don't have any from your own garden - punnets of heirloom varieties 350g x 2 would do the trick)
- 1/2 red onion diced
- Mushrooms (I used Button ones for this recipe, but you could use in season Slippery Jacks or Swiss Browns/Portobellos)
- 3 cloves of garlic
- 1 x Tongola Billy
- Salt and Pepper to taste
- A bit of basil if you're keen (I wasn't)
So - I just grabbed the lasagne dish - splash of olive oil in the base, threw in a lot of ripe tomatoes out of the garden, half a red onion, 3 cloves of Tassie Purple garlic (only because it's what I had on hand), and salt and pepper. Then I pulled the stems out of Button mushrooms, squished the stems between my fingers and popped them into the dish (couldn't bear to give them to the compost bin or the chickens), then nestled the caps (gill side up) into the tomatoes. I cut the rind off a Billy, sliced it, then broke the slices into segments that I could shove into the tomatoes.As all food is better with (more) cheese, I also put some Billy fragments into the tomato layer as well. The whole lot went into a hot oven (180 degrees) for about 30 minutes - until the tomatoes went soft and started blistering and the cheese melted and started to brown. And that was it. Best served with Felds Farm Baguette to help soak up the juices.