| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Superchefs |
1 |
Servings |
INGREDIENTS
| 3 |
|
Goats' cheeses |
| 1 |
|
Punnet cherries tomatoes |
| 1 |
T |
Caster sugar |
|
|
Salt and pepper |
|
|
Olive oil |
| 1/2 |
|
Clove garlic |
| 50 |
|
Red wine vinegar |
| 50 |
|
Balsamic vinegar |
| 6 |
|
Basil leaves |
| 1 |
|
Potato |
| 2 |
|
Green savoy cabbage leaves |
INSTRUCTIONS
Sprinkle tomatoes with olive oil, salt, sugar and place under the
grill for 2 minutes. Remove and add vinegars, olive oil and garlic.
Boil for 2 minutes and then remove tomatoes. Place liquid back on the
heat and reduce by half. Add basil and allow to stand. Grate the
potato and season with salt and pepper, squeeze out all the water and
in a large pan make three thin potato rostis. Cook until golden brown
on both sides and drain on kitchen paper. Shred the cabbage leaves
very finely and deep fry until crispy. Sprinkle goats' cheese with a
little olive oil and place under the grill until golden. Spoon the
tomatoes into the centre of the plate, place rosti on top and then the
goats' cheese on top of that and garnish with fried cabbage, drizzle
with the dressing. Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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