Michael McCamley
Spiced Roma Tomato & Fennel Soup with Goats Cheese Crostini
Serves 4-6
Ingredients
5lb (2kg) of Roma Tomatoes
1 bulb of fennel (chopped)
4 cloves of peeled garlic
1 red onion
1 red chilli (deseeded)
1 carrot (chopped)
2 tablespoons chopped coriander
A pinch of saffron
80 ml olive oil
Gluten free chicken stock (optional)
3 teaspoons of salt
Black pepper
Basil
1 gluten free baguette
200g Goats cheese
Method
• Place the Roma tomatoes, fennel, red onion, garlic, saffron, chilli and carrot in a roasting tin, sprinkle with some olive oil and season with salt and pepper
• Put the roasting tin with tin foil and put it into a preheated oven (200˚C / Gas 6 / 400˚F) for 1 hour
• Remove the foil and bake for a further ½ hour or until all the vegetables are cooked
• Remove and blend in a food processor or blender adding coriander and chicken stock (optional) until required consistency. Soup can be put through a sieve if preferred smooth
• Serve sprinkled with basil (optional) and Crostini
• To make the goats cheese Crostini. Slice the bread and brush with some olive oil. Grill on both sides until lightly toasted. Spread the goat’s cheese over one side of each slice of the gluten free bread. Return to the grill and cook until the cheese is just beginning to bubble
Salad of Marinated Charred Chilli Poussin with Prosciutto, Peach & Mozzarella
Serves 4-6
Ingredients
2 Cloves of Garlic (crushed)
2 Red Peppers (sliced)
4 Peaches
3 Mozzarella balls
2 Pk pre sliced prosciutto
2 small rocket salads
2 Red chillies
2 green chillies
2 lemons
2 Baby Poussin
Mint
Salt & Pepper
60 ml Olive oil
Method
• Half the Poussins and marinate in the chopped chillies, peppers, garlic and olive oil for approx 2 hours
• Quarter and skin the peaches
• Tear mozzarella in small pieces
• Wash the rocket
• Char-grill the poussins on a hot pan until cooked through
• Arrange salad, prosciutto, mozzarella, and peaches on each plate
• Place a half of poussin on top of each salad
• Season with salt & pepper, olive oil and lemon juice
White Chocolate Mousse with Passion Fruit & Raspberry Compote
Serves 4-6
Ingredients
300g of white chocolate
4 eggs (separated)
400 ml cream
50 ml milk
1 vanilla pod
1 tsp lime juice
1 tablespoon Baileys Irish Cream
2 passion fruit
1 ½ cups ripe raspberries
¼ cup granulated sugar or extra fine sugar
½ tsp fresh lemon juice
Method
• Melt the chocolate, milk, Baileys and vanilla by placing in a bowl over a pan of simmering hot water (do not let the water touch the bowl) keep stirring until just melted and remove from the heat
• When slightly cooled add the egg yolks one at a time and beat into the chocolate mixture and then add lime juice
• In a separate bowl, whip the cream and then add to the chocolate mixture until just combined
• In a separate bowl mix the egg whites and then add to the chocolate mixture
• Place mixture into serving bowls and cover and cool until set (approx 3 hours)
• For the passion fruit and raspberry compote. In a pan, combine the passion fruit, raspberries, sugar and the lemon juice
• Over medium-high heat, bring to a boil, and then quickly reduce heat to low, and allow the mixture to simmer, stirring frequently, until the sugar is fully dissolved, and the mixture thickens to a syrupy consistency (approx 5 minutes)
• Remove the mixture from the heat and transfer to a bowl to cool
