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 11 Aug 96
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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