Hello GB
You may like to try
Tomatoes, goat’s cheese and salad leaves.
So simple to make; so beautiful to eat. Use a selection of firm tomatoes (red, green or any of the many shades and shapes available), fry them in sourdough breadcrumbs, then match with leaves and mild cheese to let the tomato flavours shine. I suggest baby spinach, rocket to add a nice peppery contrast… you could even use goat curd. I said “sourdough” because if you find a good baker, this type of bread tastes simply amazing.
1 tablespoon extra-virgin olive oil, plus a little extra
1 tablespoon lemon juice
About 3 oz / 100g breadcrumbs
Salt and black pepper
2 free-range eggs, beaten
1¾ lbs / 800g assorted firm tomatoes
2 garlic cloves, crushed
olive oil, for frying
1 large handful mixed mild leaves (dandelion, frisée, mizuna)
1 small bunch dill, leaves picked
optional - scant 3 oz / 80g goat’s curd (or a young and creamy goat's or sheep's cheese)
Make a dressing by whisking together the oil and lemon juice with a pinch of Maldon salt and freshly ground black pepper, then set aside. Green peppercorns for grinding make a pleasant change to the black.
Prepare two plates, one with the eggs, the other with the breadcrumbs, mixed well with garlic, salt and pepper. Top and tail the tomatoes, then cut them into slices at least ½ inch /1cm thick.
Put enough frying oil in a medium pan to come ½ inch / 1cm up the sides. Put the pan on a medium heat. Once hot, dip a few slices of tomatoes in egg, shake off the excess, cover well with breadcrumbs, again shaking off the excess, and fry in the oil.
It shouldn't take much longer than 30 seconds on each side for the crumbs to turn golden without the tomato disintegrating.
Transfer carefully to absorbent paper, using tongs or a fish slice. Sprinkle with some salt and gently pat the top with kitchen paper to remove more of the oil. Repeat with the rest of the tomato slices, making sure the oil doesn't get too hot. (You may need to sift out burnt bits of breadcrumb as you go.)
When all the tomatoes are fried and still warm, toss the leaves in with the dressing. Lay out the tomato slices and leaves on serving plates, scatter dill on top and dot with half-teaspoon-sized chunks of goat's curd. Drizzle with a little olive oil and serve at once.
