Sun Dried Wonders... Taste It...MEALANIE ANDRADE....

Sun-dried tomatoes are an acquired taste but once you get used to the intense flavour you will be hooked.  Just a handful of sun dried tomatoes goes adds a more complex taste and they can be used in a variety of wonderful ways. 

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Sun-dried tomatoes can be bought in jars, packed in olive oil.  These just have to be drained (use oil for salad dressing or stir-fries) before using.  If you buy them in a packet, they need to be reconstituted before use.  Soak them in hot water for half an hour.  Drain the water (use this for stocks and pasta sauces), and use.  Once reconstituted, they need to be consumed within a few days.  If they are in oil, they can be refrigerated for two weeks after opening.

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Here are two easy recipes to get you started.

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Sun-dried Tomato Hummus
INGREDIENTS

1 1/2 cup boiled chickpeas

1/2 tsp chopped garlic

3 tbsp lemon juice

2 tbsp readymade tahini

1/4 tsp salt

Olive Oil

A handful of chopped sun-dried tomatoes

Chilli flakes, a pinch Parsley, chopped finely

METHOD

 Place boiled chickpeas in a mixer and blend till smooth.  Add crushed garlic, tahini, salt and lemon juice.  Remove and keep aside.

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Take chopped, sun-dried tomatoes and place in mixer with one tbsp of olive oil.

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Blend till a smooth pesto forms.  Place hummus in a bowl with the sun dried tomato pesto carefully landled on top of it.  Swirl it around but do not mix it completely.  Drizzle with olive oil and garnish with chopped parsley for colour.

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Chicken with Sun-dried Tomatoes

INGREDIENTS

1 1/2 tbsp olive oil

4 boneless chicken breasts, halved

Freshly ground black pepper 

10 sun-dried tomatoes, drained

1 onion, chopped

4 cloves of garlic, chopped

1 zucchini, finely sliced

1 cup of broccoli florets

1 1/2 cups of chicken stock

1 tsp oregano

1 1/2 tsp cornflour

1/4 tsp chilli flakes 

1/4 cup cream

Pasta to serve

Grated Parmesan

METHOD

Cut Chicken into cubes, sprinkle with pepper.  Saute chicken in olive oil for five minutes.  Keep aside.  Heat more oil and fry onions till soft.  Add the garlic, zucchini, and broccoli.  Add half the chicken stock and let it simmer for fiver minutes.  Mix the remaining stock with the oregano and cornflour.  Add chicken and chilli flakes and cook till sauce is thick.  Lower the flame and slowly add the cream.  Blend well.  Season to taste and top with grated Parmesan.  Serve with pasta of your choice....