INGREDIENTS

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)
----------------------------------------------
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