Author Type: Chef
Serves 6
Tomato compote -
250g ripe tomatoes (skinned, deseeded and diced)
30g leek (diced)
0.5 clove garlic
100ml white wine vinegar
100g sugar
1 bayleaf
Place vinegar and sugar in a pan and simmer for one minute.
Add leek, tomato, garlic and bayleaf.
Follow with diced tomato.
Simmer rapidly until liquid has evaporated and an almost jam consistency is reached.
Remove from heat and cool.
Curd sorbet -
350ml milk
150g sugar
100g glucose
400g goat’s curd
1 lemon
Bring milk, sugar and glucose to boil. Allow to cool.
Whisk in curd and lemon juice.
Strain and churn in ice-cream maker or set in freezer.
Salad -
12 baby red beetroots
12 baby golden beetroots
1 bunch green asparagus
1 bunch white asparagus
12 cherry tomatoes
12 yellow pear tomatoes
3 cooked globe artichokes
25ml olive oil
1 tablespoon white wine vinegar
Blanch tomatoes in boiling water for five seconds. Refresh in iced water, then peel off skin and set aside.
Peel white and green asparagus, blanch in salted boiling water for 1.5 minutes. Refresh in iced water. Drain and set aside. Cut into 3cm lengths.
Put beetroots in salted water, bring to boil, then simmer until cooked. When cooked, drain, cool and peel.
To finish –
Smear one teaspoon of tomato compote in a circular motion in the middle of each plate.
Toss all salad ingredients in olive oil, white wine vinegar and seasoning (salt and pepper).
Build salad on top of compote distributing ingredients equally among plates.
With a hot tablespoon or ice-cream scoop, top salad with curd sorbet and sprinkle with black pepper to finish.
Thomas Johns, October 2006
