Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Plum tomato charlotte with black olive mayonnaise and roasted peppers

11 September 2006
Plum tomato charlotte with black olive mayonnaise and roasted peppers

Ingredients

(serves four)

12 slices white bread (crusts removed)
10 plum tomatoes (blanched andpeeled)
2 shallots (diced)
1 clove garlic
Olive oil
Salt and pepper
Sherry vinegar
Fresh tomato coulis

Method

Soak the bread in the tomato coulis then line dariole moulds. Sweat off shallotsand garlic in theolive oil add the tomatoes and cook over a low heat for 20 minutes add the sherry vinegar and season.

Cool fill darioles with the tomato press lightly serve with black olive mayonnaise and roasted peppers.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!