Baby Leeks With Tomato Confit
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Baby Leeks With Tomato Confit
  Leeks    Vegetables    Fish    Confit  
Last updated 6/12/2012 1:05:41 AM. Recipe ID 30797. Report a problem with this recipe.
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      Title: Baby leeks with tomato confit
 Categories: Side dishes, Vegetables, Fish, Cyberealm
      Yield: 4 Servings
 
-------------------------LEEK MOLDS------------------------------
     72    Baby Leeks

-----------------------TOMATO GELATIN----------------------------
      1 pk Unflavoured Gelatin
    3/4 c  Cold Water
     16    Cherry Tomatoes, halved

-----------------------TOMATO CONFIT----------------------------
      1 c  Chopped Onion
      2 tb Olive Oil
     32    Cherry Tomatoes, quartered
      2 tb Fresh Basil, chopped or
      1 ts Dried Basil
      2 tb Fresh Thyme, chopped or
      1 ts Dried Thyme
      1 ts White Wine Vinegar
           Salt and Pepper

MMMMM--------------------HERBED CREAM FILLING-------------------------
    1/4 c  Sour Cream
      1 tb Fresh Chives, chopped
           Salt and Pepper
     20    Prawns, cooked, shelled and
           Deveined
           Deep-Fried thin strips of
           Carrot, Zucchini, leek,
           & Eggplant for garnish
 
  Leek Molds: Lightly oil 4 individual 1 cup souffle dishes, about 4" in
  diameter and 2" deep. Linewith clear plastic wrap, smoothing out
  wrinkles as much as possible and leaving ends extended over tops of
  dishes.
  
  Trim off leek tops so leeks are about 5" long. Blanch leeks in large
  pot of boiling water 2 to 3 minutes until leeks are tender but still
  retain their shape. Plunge into ice water.
  
  Cut bottom portions of leeks in lengths the same height as the souffle
  dishes, about 2". Stand leek pieces on end around inside edge of each
  souffle forming a leek "shell," with white portions of leeks toward
  bottom of dish. Set aside.
  
  Tomato Gelatin: Sprinkle gelatin over cold water in small saucepan to
  soften. Puree 16 cherry tomatoes in food processor. Sieve to remove
  seeds and skins. Add tomato puree to gelatin mixture. Stir over
  medium heat until gelatin dissolves and mixture almost boils.
  
  Reserve half the gelatin mixture at room temperature. Divide remaining
  gelatin mixture among the 4 souffle dishes. Cover and refrigerate
  until set, about 1 hour.
  
  Tomato Confit: While molds are setting, in large skillet, saute
  chopped onion in hot olive oil over medium high heat until soft.
  
  Add quartered cherry tomatoes. Cook, stirring constantly, until
  tomatoes are very soft and form a saucelike consistency. Remove from
  heat. Stir in basil, thyme, white vinegar, salt, and pepper to taste.
  
  Pour into bowl, and refrigerate to cool.
  
  Herbed Cream Filling: In small bowl, combine sour cream, chives, salt
  and pepper to taste.
  
  Assembly: Reserve half the tomato confit. Spoon remaining confit over
  set gelatin in souffle dishes.
  
  Top with a spoonful of cream filling in center, then cover with
  remaining tomato confit.
  
  Carefully spoon a layer of the remaining gelatin mixture atop each
  souffle.
  
  Cover and refrigerate 2 to 3 hours until set.
  
  To Serve: Gently loosen plastic wrap from sides of souffle with a
  knife. Lift gelatin molds out of souffles using extended ends of
  plastic wrap as "handles." Peel plastic wrap from sides.
  
  Lift molds off plastic wrap with a spatula and center each mold on a
  serving plate.
  
  Garnish each with 5 prawns and deep-fried vegetables, if desired.
  




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Recipe ID 30797 (Apr 03, 2005)

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