Mixed Nut Timbales with Homemade Ketchup

Prep time: 20 minutes

Cooking time: 45 minutes

Serves: 4

 

 

300g mixed nuts

1 Spanish onion, finely diced

150g grated cheese

2 eggs

3 zucchini, thinly sliced

Olive oil

Salt and pepper

 

 

Place the mixed nuts onto a baking tray and into a pre-heated oven at 200C for 10 minutes until lightly toasted, remove from the oven and place into your food processor and pulse until the nuts are half crushed.

 

Add the onions, eggs and cheese to the mixer and pulse again until all combined.

Take the zucchini slices and line your muffin trays to form a star shape then fill each one with the nut mixture.

 

Place the muffin tray into a baking tray with about 5 cm of water, cover the whole tray with foil and bake in an oven set to 195^oC for 15-20 minutes.

 

 

 

800ml tomato passata

1 brown onion, finely diced

1 stick of celery, finely diced

1 tsp Worcester sauce

1 clove of garlic, crushed

100g raw brown sugar

1 tbsp olive oil

 

 

In a hot saucepan, add a splash of olive oil and fry the onions, garlic and celery until they start to soften, then pour in the sugar, tomatoes and Worcester sauce.

 

Gently simmer for 15-20 minutes until the sauce has reduced by 1/3 then blend until smooth (this ketchup will keep in a sealed jar in the fridge for up to 2 weeks.)