Green Tomato fritter:
This is a great way of using any green tomatoes which you may have still on your plants, usually these get made into chutneys and preserves. But by simply frying them in a little seasoned plain flour they make the perfect lunch snack.
1. To begin wash and slice your green tomatoes into large slices, not too thick as you want to cook these in the pan (so around 2 cm).
2. Next place a large frying pan onto a high heat with a touch of olive oil,
once the oil is hot, get your tomatoes ready by lightly dusting them with seasoned flour (to give them a crispy coating), add your sliced tomatoes to the pan that have been.
3. Cook on both slides till golden and crisp, once at this point place onto a
oven tray and leave in the oven for around 10 minutes at 160 degrees to
ensure that they are cooked all of the way through.
4. Reserve in a warm place till required later on in the plating process.
Pickled Beetroot Slices:
300 ml of re wine vinegar
3 teaspoons of granulated sugar
2 bruised bay leaves
1. For this element of the dish add your ingredients into a small saucepan bring to the boil so that the sugar has dissolved and allow to stand.
2. Place your beetroot slices into the liquor whilst it is still warm, as this will begin to cook and pickle the beetroot slices gently.
3. Place the beetroots along with their pickling liquor into a clean and sterilised jar.
For the Marinated tomatoes:
If your tomatoes are a little split then this dish is perfect, as it allows the tomatoes to bleed their natural juices into the basic dressing of olive oil, red wine vinegar and pinch of both sea salt and black pepper
1. Allow your tomatoes to stand in this mixture for at least an hour, as this enables them enough time to marinate and absorb the dressing, this basic dressing helps to elevate the humble tomato.
2. Stand at room temperature till required as the coolness of the fridge will mute their sweetness and freshness.
Crispy Sage:
Lightly fry off your sage leaves in a touch of olive oil till golden and crispy as they give amazing texture and mouth feel to the dish.
Fried egg:
1. To begin place a large frying pan onto a medium heat, add a little olive oil, once the oil is lightly warmed add your free range eggs.
2. Cook till the white is hard a little crisp and the yolk golden and runny.
3. By cooking your egg on a low and slow heat you help to ensure the fat
doesn’t spit everywhere but also you have more control over the cooking
process. Once your egg is ready, remove and place onto a piece of j cloth to
absorb any leftover cooking oil.
Raw carrot:
Freshly pulled carrots taste best literally quickly washed and sliced thinly
embracing their natural sweetness and crunch.
Plate onto a pre-heated artisan plate add your fried egg to the right finished
with a twist of pepper and sprinkle of pink sea salt.
Then add your green tomato fritter slices, next top with your pickled beetroot slices, raw carrot and lastly your marinated tomatoes. Not forgetting your crispy sage!
This dish works perfectly for a Chef’s Lunch or a light dinner.
The GG
The Gourmet Gent 