| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 1 | Servings | |
INGREDIENTS
| 450 | g | Baby cherry tomatoes |
| 45 | Olive oil | |
| 5 | Caster sugar | |
| Salt and freshly ground | ||
| black pepper | ||
| 900 | g | Leeks, thoroughly cleaned |
| 50 | g | Butter |
| 2 | Turnips | |
| 60 | White wine | |
| 15 | Coriander leaves, finely | |
| chopped | ||
| 225 | g | Bacon, cut into lardons |
| lightly smoked | ||
| Cayenne pepper, to taste | ||
| Aug 96 |
INSTRUCTIONS
Arrange the cherry tomatoes in a shallow oven-proof dish and add 15 ml of the oil, the sugar and 2.5 ml salt. Toss the tomatoes to ensure they are evenly coated. Bake in a pre-heated oven at 425 F or 220 C. for 30 - 40 minutes until the tomatoes begin to blacken and have released plenty of juice. Allow to cool in the dish. Meanwhile prepare the leeks. Slice into 2" lengths and steam over boiling water for up to 12 minutes, depending on thickness, until just cooked, but still retaining some crispness. Transfer to a shallow dish and dot with the butter. Season with salt and pepper to taste, keep warm. Peel the turnips, slice into fine julienne strips and place in a bowl of iced water. For the sauce, press the cherry tomatoes through a conical sieve into a pan to remove the seeds and skin and yield a tomato coulis. Add the wine and bring to the boil. Allow to reduce for 1 - 2 minutes then remove from the heat and add the chopped coriander. Keep warm. To serve, heat the remaining oil in a pan and quickly fry the bacon lardons until tender and slightly browned. Drain on kitchen paper. Using a 3 " pastry cutter as a guide, arrange a round of turnip julienne in the centre of each plate. Slice the leek sections lengthwise into quarters and arrange these on top of the turnips in a stack. Pour the sauce around each stack and scatter the bacon lardons on the sauce. Sprinkle a little cayenne pepper over the leeks and garnish each serving with a tomato flower if you like. Serve at once. Posted to EAT-L Digest Date: Mon, 12 Aug 1996 17:12:53 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : PART OF MENU 10. ALL RECIPES TAKEN FROM "THE MASTERCHEF COLLECTION" (EBURY PRESS, L 12.99).
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Nutrition (calculated from recipe ingredients)
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Calories: 538
Calories From Fat: 376
Total Fat: 42.9g
Cholesterol: 107.5mg
Sodium: 1250mg
Potassium: 1389.8mg
Carbohydrates: 34.7g
Fiber: 15g
Sugar: 15.1g
Protein: 12.6g