Serves 6
Ingredients
6 plum tomatoes
4 banana shallots
2 oz capers
¼ bunch curly parsley
1/2 bunch of chives
100g quince jelly
3 tbl olive oil
100g Pecorino cheese
Maldon sea salt
Freshly ground pepper
Method
Remove stalk of the tomatoes. Place in boiling water for 15 seconds to blister the skin. Remove and place in iced water immediately (blanching). Remove skin, cut into quarters and remove seeds. Place on kitchen paper to absorb excess liquid.
Peel and finely dice shallots. Chop capers and tomatoes when dried out. Finely chop parsley and half the amount of chives. Mix the capers, shallots, tomatoes, herbs and salt and pepper together in a bowl. Add a little olive oil to mixture.
Cut the quince jelly into small cubes. Shave the pecorino cheese with a peeler.
Make chive oil as follows: put chives and olive oil in a blender and mix.
To plate up: use a pastry cutter and put the tomato mixture in and press flat gently. Place quince jelly towards the bottom of the plate. Drizzle chive oil in a line from tomato mix to quince jelly. Put pecorino cheese on top of tomato mix. Place one chive on top from jelly to tomato mix. Enjoy.
Norman Webb. Head Chef.
