Tomato summer pudding

Yield: 1 servings

Measure Ingredient
6 Vine-ripened tomatoes
1 Red capsicum; roasted, skin
; removed
1 Clove garlic; crushed
6 Caperberries; (6 to 8)
1 tablespoon Sherry vinegar
Sea salt and freshly ground black pepper
1 Loaf stale bread; (preferably Italian
; or sourdough)

1. Blanch the tomatoes then deseed them into a sieve placed over a bowl to collect the juices. Chop the tomatoes and capsicum roughly and mix with the garlic and caperberries. Mix together the tomato juice and sherry vinegar and seasoning.

2. Slice the bread thinly, removing the crusts. Pass each slice through the juice mixture before lining six dariole moulds. Pack each mould with the tomato/capsicum mixture, then cover with a round of moistened bread.

3. Seal the moulds with plastic wrap and refrigerate for several hours or overnight. To serve, place some mesclun on each plate and top with sliced smoked chicken or West Australian smoked sardines. Carefully unmould the pudding onto the chicken or sardines and serve immediately. (serves 6) Recipe supplied by Geoff Metcalf, Chef at Hidden Creek Vineyard, Ballandean. Phone: (07) 5594 4166.

Converted by MC_Buster.

Per serving: 7 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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