Green Tomatoes Fried

green tomatoes fried, looking for these recipes? check this for 7 best green tomatoes fried: Tomato Greek salad with pan-fried fetta,Korean fried cauliflower,Caramelised chicken and rice noodle stir-fry,5-ingredient cherry tomato and roasted garlic prawn linguine,Green tomato relish,Gnocchi with tomato, salami and green olives

5-ingredient cherry tomato and roasted garlic prawn linguine

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  • 375g dried linguine
  • 50g butter, chopped
  • 700g medium green prawns, peeled, deveined (tails intact)
  • 420g bottle Sacla' Cherry Tomato & Roasted Garlic Pasta Sauce
  • Fresh chopped flat-leaf parsley leaves, to serve


  • Step 1
    Cook pasta in a large saucepan of boiling, salted water, following packet directions. Drain, reserving 1/4 cup cooking water.
  • Step 2
    Meanwhile, melt half the butter in a large, deep frying pan over medium-high heat until foaming. Add prawns. Cook, stirring occasionally, for 2 to 3 minutes or until just pink. Add sauce. Bring to a simmer. Cook for 4 to 5 minutes or until prawns are cooked through.
  • Step 3
    Add pasta, reserved cooking water and remaining butter to pan. Toss over low heat to combine. Season with salt and pepper. Serve sprinkled with parsley.

Caramelised chicken and rice noodle stir-fry

Image credit: Brett Stevens –


  • 1 bunch choy sum
  • 70g rice vermicelli noodles
  • 1 tablespoon peanut oil
  • 600g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
  • 3 teaspoons finely grated fresh ginger
  • 3 garlic cloves, crushed
  • 70g (1/4 cup) tomato paste
  • 45g (1/4 cup, lightly packed) brown sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon Chinese cooking wine
  • 1/4 cup chopped fresh coriander leaves, plus extra leaves, to serve
  • 2 green shallots, trimmed, thinly sliced


  • Step 1
    Remove the stems from the choy sum and coarsely chop. Set aside. Cut the leaves into thirds. Place the leaves and the noodles in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 7 minutes to soak. Drain and set aside.
  • Step 2
    Meanwhile, heat the oil in a wok over high heat. Add half the chicken. Cook, turning halfway, for 5 minutes or until golden. Use tongs to transfer to a plate. Repeat with remaining chicken.
  • Step 3
    Add the choy sum stems, ginger and garlic to the wok. Stir-fry for 1 minute or until aromatic. Add the tomato paste and cook, stirring often, for 1 minute. Add 80ml (1/3 cup) water and stir to combine. Add the brown sugar and simmer for 5 minutes or until thickened slightly.
  • Step 4
    Return the chicken to the wok along with the soy sauce and wine. Simmer, stirring often, for 20 minutes or until the sauce is thick and syrupy. Add the drained noodles and leaves. Use tongs to toss until well combined. Toss through the chopped coriander and half the shallot. Place on a serving platter and sprinkle with remaining shallot and extra coriander leaves to serve.

Korean fried cauliflower

Image credit: Guy Bailey –


  • 150g (1 cup) plain flour
  • 35g (1/4 cup) cornflour
  • 1 teaspoon baking powder
  • 310ml (1 1/4 cups) chilled soda water
  • 350g trimmed cauliflower, cut into very small florets
  • Peanut oil, to deep-fry
  • Steamed rice, to serve
  • Sesame seeds, to sprinkle
  • Green shallots, trimmed, sliced, to serve

Chilli sauce

  • 1 tablespoon peanut oil
  • 3 garlic cloves, crushed
  • 160ml (2/3 cup) tomato passata
  • 80ml (1/3 cup) hot chilli sauce (like Sriracha)
  • 80ml (1/3 cup) water
  • 2 tablespoons brown sugar
  • 2 tablespoons light soy sauce
  • 3 teaspoons rice vinegar
  • 1 teaspoon sesame oil


  • Step 1
    To make the sauce, heat the oil in a wok over high heat. Stir-fry the garlic for 30 seconds or until aromatic. Add the passata, chilli sauce, 80ml (1/3 cup) water, sugar, soy sauce and vinegar. Simmer, stirring occasionally, for 15 minutes or until thickened. Stir through the sesame oil. Set aside.
  • Step 2
    Whisk together the flour, cornflour and baking powder in a large bowl. Make a well in the centre. Slowly pour in the soda water, whisking to form a smooth batter. Toss the cauliflower through to coat.
  • Step 3
    Heat 2cm oil in a large saucepan over high heat to 160C. Cook the cauliflower, in batches, for 3 minutes or until golden. Use a slotted spoon to transfer to a wire rack set over a baking tray to drain.
  • Step 4
    Return the wok with the sauce to medium heat. Toss through the cauliflower. Serve on a bed of rice, sprinkled with sesame seeds and shallot.

Green tomato relish

Image credit: Mark Roper –


  • 1 tablespoon olive oil
  • 3 eschalots, thinly sliced
  • 1 teaspoon yellow mustard seeds
  • 1/4 teaspoon MasterFoods® Chilli Flakes
  • 1/4 teaspoon ground allspice
  • 100g caster sugar
  • 2 tablespoons aged white wine vinegar or cider vinegar
  • 4 green tomatoes, quartered, cut into thin slices


  • Step 1
    Heat oil in a frying pan over medium heat, add eschalots, mustard seeds, chilli, allspice and 1 teaspoon sea salt and cook for 8 minutes. Add sugar, vinegar and tomatoes and cook for 10 minutes or until tomatoes are soft.

Tomato Greek salad with pan-fried fetta

Image credit: Vanessa Levis –


  • 200g Greek fetta, halved
  • 2 tablespoons extra virgin olive oil
  • 250g red mini roma tomatoes, halved
  • 200g yellow grape tomatoes, halved
  • 1 green capsicum, diced
  • 1 Lebanese cucumber, diced
  • 1/2 red onion, thinly sliced into rings
  • 1/2 cup pitted kalamata olives
  • 1/4 cup fresh oregano leaves
  • 2 tablespoons lemon juice
  • 1 garlic clove, crushed


  • Step 1
    Pat fetta dry with paper towel. Heat 2 teaspoons oil in a non-stick frying pan over high heat. Add fetta. Cook for 2 minutes, on one side, or until golden. Remove pan from heat. Stand fetta in pan, without moving, for 10 minutes to cool slightly.
  • Step 2
    Meanwhile, combine tomatoes, capsicum, cucumber, onion, olives and half the oregano in a large bowl.
  • Step 3
    Place lemon juice, garlic and remaining oil in a small bowl. Season with salt and pepper. Whisk to combine. Add dressing to salad. Toss to combine. Transfer to a serving platter. Arrange fetta, golden-side up, on salad. Serve sprinkled with remaining oregano.

Gnocchi with tomato, salami and green olives

Image credit: William Meppem –


  • 2 tablespoons olive oil
  • 3 vine-ripened tomatoes, coarsely chopped
  • 1 red onion, finely chopped
  • 12 slices (about 80g) Hungarian salami, coarsely chopped
  • 50g pitted green olives, coarsely chopped
  • 1 x 500g pkt fresh gnocchi
  • 70g (1 cup) shredded parmesan
  • 1 tablespoon chopped fresh oregano


  • Step 1
    Heat the oil in a large frying pan over medium-high heat. Add the tomato and onion and cook, stirring occasionally, for 3 minutes or until the onion softens.
  • Step 2
    Add the salami and olives and cook, stirring, for 3 minutes or until heated through. Taste and season with pepper.
  • Step 3
    Meanwhile, cook the gnocchi in a large saucepan of salted boiling water following packet directions or until tender. Drain. Return to the pan.
  • Step 4
    Add the salami mixture to the gnocchi and stir until well combined. Divide the gnocchi mixture among serving bowls. Sprinkle with the parmesan and oregano to serve.

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