Full English tasting plate
Michelin-starred chef Jason Atherton deconstructs the Great British breakfast and makes a light, playful plate
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 50 mins
- Heat oven to 160C/140C fan/gas 3. Lay the pancetta on a baking sheet and stack another baking sheet on top. Cook in the oven for 15 mins until crisp, then remove and drain on kitchen paper.
- To make the tomato fondue, put the tomatoes in boiling water, in batches, for 8 seconds, then quickly transfer to a bowl of ice-cold water. Peel off the skins, then quarter and deseed. Cut a couple of the tomatoes into 0.5cm squares and reserve for later.
- Put the oil in a medium-sized pan. Add the shallots, garlic and thyme, and cook for 5 mins until soft. Add the bay leaves and tomato purée, and cook for a few mins more. Finally, add the tomatoes and cook everything for 15 mins until slightly dry. Discard the bay leaves, then place the tomato mixture into a blender and blend until smooth. Sieve, season and keep warm. You can make and chill this up to two days ahead.
- Add the butter to a frying pan and heat until foaming. Fry the bread until golden all over, remove and drain on kitchen paper. Add the mushrooms to the same pan and fry for 2 mins until softened, adding an extra knob of butter if the pan is too dry.
- Carefully place the egg yolks, one at a time, into a pan of simmering water. Cook for 1 min, then very carefully lift out and drain on kitchen paper.
- To plate up, spoon the tomato fondue onto each of 6 plates and scatter with the mushrooms. Carefully top each with an egg yolk, then sprinkle with the croutons and reserved tomatoes. Finish with a slice of pancetta and season.
PER SERVING
201 kcalories, protein 7g, carbohydrate 11g, fat 14 g, saturated fat 5g, fibre 3g, sugar 6g, salt 0.6 g
Recipe from Good Food magazine, May 2012.
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http://www.bbcgoodfood.com/recipes/2138650/
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Ingredients
- 6 thin rashers pancetta
- 25g butter , plus extra for frying
- 3 slices white bread , crusts removed, diced
- 200g whole wild mushrooms or sliced chestnut mushrooms
- 6 egg yolks (keep them separate)
FOR THE TOMATO FONDUE
- 1kg vine-ripened tomatoes
- 1 tbsp olive oil
- 3 shallots , chopped
- 2 garlic cloves , crushed
- 2 thyme sprigs , leaves removed
- 2 bay leaves
- 1 tbsp tomato purée
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 50 mins
Ingredients
- 6 thin rashers pancetta
- 25g butter , plus extra for frying
- 3 slices white bread , crusts removed, diced
- 200g whole wild mushrooms or sliced chestnut mushrooms
- 6 egg yolks (keep them separate)
FOR THE TOMATO FONDUE
- 1kg vine-ripened tomatoes
- 1 tbsp olive oil
- 3 shallots , chopped
- 2 garlic cloves , crushed
- 2 thyme sprigs , leaves removed
- 2 bay leaves
- 1 tbsp tomato purée
PER SERVING
201 kcalories, protein 7g, carbohydrate 11g, fat 14 g, saturated fat 5g, fibre 3g, sugar 6g, salt 0.6 g
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15 July 2012
Maria Budgen rated and commented on this recipe
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