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  • Josh Katz

GRILLED MANOURI CHEESE, CONFIT TOMATOES WITH CHILLI-HONEY DRESSING

CONFIT CHERRY TOMATOES

500g cherry tomatoes, peeled

Olive oil, to cover

A few garlic cloves, smashed

Some thyme & oregano sprigs

2 or 3 bay leaves


1. Preheat the oven to 180°C/160°C Fan/Gas mark 4.

2. Place the tomatoes in a roasting pan and completely cover with olive oil. Add the garlic and thyme and cover the pan tightly with tin foil crimped at the edges.

3. Roast the tomatoes for 45 minutes to an hour until tender but not falling apart.


CONFIT PLUM TOMATOES

500g plum tomatoes, peeled & halved

1 garlic clove, thinly sliced

Some picked thyme leaves

100ml Extra Virgin olive oil


1. Preheat the oven to 140°C/120°C Fan/Gas mark 2.

2. Lay the tomato halves cut-side up on a roasting tray, place a slice of garlic in the well of each half and sprinkle a few picked thyme leaves over the top. Drizzle the olive oil over each tomato. Season liberally with flaked salt and a pinch of black pepper.

3. Roast the tomatoes for an hour and a half until shrivel


led but still retaining texture.


CHILLI-HONEY DRESSING

1 tbsp honey

1 tbsp lemon juice

1 red chilli, blackened, peeled & finely chopped

3 tbsp Extra Virgin olive oil


1. Put the honey, lemon juice and chilli in a small bowl and slowly whisk in the olive oil to emulsify. Season with salt & black pepper to taste.


1 Manouri cheese, cut in half

4 confit cherry tomatoes (see recipe, page XX)

4 confit plum tomatoes (see recipe, page XX)

½ shallot, sliced into thin rings

1 preserved lemon, rind-only, thinly sliced

a handful of black olives

A few fennel pollen leaves


FOR THE PAN-SEARED MANOURI

1. Heat a cast-iron pan on the stovetop over high heat until smoking hot, and griddle-score the manouri on both sides in a cross formation, as you might a piece of steak.

2. Transfer the manouri cheese halves to individual plates, and spoon some of both tomatoes alongside, followed by some thinly sliced shallot rings, preserved lemon rind and black olives.

3. Drizzle the chilli-honey dressing over the top and around the sides, and garnish with fennel pollen leaves or some other soft herbs of choice. Finish with a final drizzle of olive oil around the plate.


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