For our Foodie Feature, we invited our local chefs to contribute their recipes for something delicious – and they haven’t disappointed. Our selection here demonstrates the breadth of local foodie know-how. From a cocktail starter, to brunch, a meat course, a fish course, a vegetarian course, and finishing with a sweet dessert, we’ve got it covered. This Recipe is by Matt Gillan, Michelin-starred chef at The Pass, Horsham
Serves 4
Prepare tomatoes
- 28 baby plum vine tomatoes
- Remove tomatoes from the vine. Remove the eye of the tomato with a sharp paring knife and score the tops.
- Heat a large pan of water and bring to the boil. Have ready a bowl of water with ice.
- Carefully put half the tomatoes in the boiling water until the skin just starts to peel away (about 5 – 10 seconds). Then remove and put straight into the ice bath.
- Allow the water to return to the boil and repeat with the second half of the tomatoes.
- Remove from the water and put onto a tray with a cloth.
- Peel the tomatoes
- Divide the tomatoes evenly between 2 bowls
Dried Tomatoes
- Half reserved tomatoes
- 200g olive oil
- 40g table salt
- 40g caster sugar
- Cut the tomatoes in half, lengthways and put into a bowl.
- Add the oil, salt and sugar and mix gently until tomatoes are coated.
- Place the tomatoes on a tray, cut side down, and put into a warm space, about 40°c to 60°c and allow to dry out for 12-15 hours, until they become slightly dehydrated.
Roasted Tomatoes
- Remaining reserved tomatoes
- Maldon salt
- Oil
- Cut the tomatoes in half, lengthways.
- Heat a frying pan with a little oil and carefully place the tomatoes in the pan, cut side down.
- Season with salt and fry quickly on one side until coloured.
- Remove from the pan onto a tray.
Sunflower seeds
- 100g sunflower seeds
- 50g white wine vinegar
- 100g sunflower oil or olive oil
- Make a vinaigrette by mixing the oil and vinegar together.
- Put the seeds into a frying pan and put on a high heat. Shake the pan every 30 seconds or so, until the seeds start to catch.
- Allow the seeds to unevenly colour
- Remove from the pan and add the vinaigrette. Allow to cool.
Cheese beignet
- 125g milk
- 125g water
- 50ml white wine
- 30g butter
- 160g plain flour
- 4 eggs
- 1 egg yolks
- 75g grated cheddar
- Salt to taste
- Put the milk, water, white wine and butter into a pan and bring to the boil.
- Whisk in the flour and cook out until it is well mixed and the flour is cooked.
- Remove from the pan and put onto a tray. Put cling film over the top to avoid the dough drying out.
- Mix the eggs and egg yolk together.
- Once the dough is cool, transfer to a machine mixing bowl and using a paddle/k beater, set the machine to a medium speed
- Add a little egg mix to the dough and mix well. Repeat until all egg is used, ensuring the egg is mixed in before adding the next.
- Add the cheese and some salt.
- Heat a pan of oil or fryer to 170°c and carefully place small, teaspoon sized amounts of mix into the fryer.
- Fry until golden all over; about 2 minutes. Remove from the fryer and place on to a tray with a cloth.
Finishing touches
- Celery
- Viola Flowers
- Using a peeler, peel thin strips of celery. Place into a bowl of cold water.
- Plate and serve.
Matt Gillan will be cooking a Michaelmas Feast in Llanfoist village hall on Saturday 19th September at 6.15pm, as part of the Abergavenny Food Festival. £45 for four-course feast plus free glass of bubbly, and coffee and homemade sweets. For tickets and info WEB: feastwithachef.co.uk
