semi dried tomatoes

Impress your guests with your own homemade semi-dried tomatoes with this tasty side.

Recipe by the team at Sydney's Cornersmith cafe.

Semi-dried tomatoes and confit garlic on ricotta

fresh ricotta

semi-dried tomatoes

confit garlic (recipe below)

Confit garlic oil

2kg tomatoes, quartered

Olive oil,

garlic bulb, unpeeled,

olive oil

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Best served around at a summer barbecue with a few of your nearest and dearest nearby.

This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out now.

Matt Moran's piri-piri chicken with smoky tomato aioli

chicken thighs (skin on, bone in)

garlic

red chillies, chopped

pale ale

dry white wine

lemon

tbs extra virgin olive oil

bay leaves

thyme

tsp smoked paprika (pimenton)

(100 grams) semi-dried tomatoes

tbs red wine vinegar

Step 1

For the marinade, place garlic and chilli in a food processor and whiz until finely chopped. Transfer to a bowl with pale ale, wine, lemon juice, oil, bay leaves, thyme and paprika, and stir until well combined.

Step 2

Score the skin of the chicken in several places, add to marinade and combine well with your hands, rubbing the marinade into the scores. Cover and chill for 2 hours or overnight to marinate.

Step 3

Meanwhile, for the smoky tomato aioli, place tomatoes, garlic, egg yolks, vinegar and paprika in a food processor and whiz until well combined. With the motor running, add oil in a slow, steady stream until combined and emulsified. Add lemon juice and 1 tbs hot water, and whiz to combine. Cover and chill until needed.

Step 4

Heat a chargrill pan or barbecue to medium-high heat. Remove chicken from marinade and grill, covered (use foil if using a chargrill pan), for 10 minutes each side or until cooked through. Rest for 5 minutes, then serve with smoky tomato aioli and extra lemon wedges.

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