It’s little things like Sunday family lunches that make us happy in life. Red wine with a fire going, good conversation, a little drone flying in the garden and one happy Lacoste keeping our guests busy ..
I kicked off with tomatoes wrapped in Prosciutto, served on a bed of rocket with mozzarella balls. All courtesy of Donna Hay “Seasons” – I changed the recipe from bay leaves to rocket, just because I couldn’t find bay leaves. I followed that with Oxtail and mash potatoes – courtesy of Stevie Whiteman. To make the meat fall off the bone, I cooked it at 30 degrees for a week. Jokes
Here’s Donna Hay’s recipe
4 vine-ripened tomatoes
4 slices prosciutto
sea salt and cracked black pepper
extra-virgin olive oil, for drizzling
2 x 125g buffalo mozzarella, torn
1 cup basil leaves
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil, extra
Preheat oven to 200ºC (390ºF). Wrap tomatoes in prosciutto and place on a baking tray lined with non-stick baking paper. Sprinkle with salt and pepper and drizzle with oil. Roast for 10–15 minutes or until the prosciutto is crisp. Serve with the mozzarella and basil and drizzle with the vinegar and extra oil.