"Sweet, soft spring onions meet lightly whipped goat's curd, spicy tomato pickle and crunchy sourdough croutons - perfect as a starter or light main"
White Wine Braised Spring Onions, Whipped Goat Cheese with Spicy Pickled Tomatoes
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Prep time 30mins
Cook time 1hr
Serves or Makes: 2
Recipe Card
Sweet and spicy tomato pickle
ingredients
- 1 oz red wine or malt vinegar
- 1 teaspoon mustard seeds
- 3 cloves finely chopped garlic
- 2 medium hot red chillies, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 oz light olive oil or vegetable oil
- 1 teaspoon cumin seeds, dry-toasted and ground
- 1/2 teaspoon turmeric, ground
- 1 pinch cloves, ground
- 17 3/5 ounces tomatoes, chopped
- 1 tablespoon brown sugar
- 1 teaspoon sea salt
Sweet and spicy tomato pickle
Method
Step 1
On low-medium heat, simmer the vinegar and mustard seeds in a saucepan until liquid is almost completely reduced (5-8 minutes). Leave to cool and transfer to a food processor together with the garlic, chilli and ginger. Blend until smooth.
Step 2
Heat oil in a saucepan over medium heat, add ground cumin seeds, turmeric and ground cloves and fry until fragrant (about 30 seconds). Stir in the chilli-ginger paste and add the chopped tomatoes. Simmer over low-medium heat, stirring occasionally, until tomato breaks down (45-50 minutes).
Step 3
Add brown sugar and salt at the very end. Adjust seasoning if necessary. Transfer to sterilised jars. Will keep in the fridge for up to a month.
Braised spring onions
ingredients
- 4 large spring onions, washed and ends trimmed
- 1 teaspoon extra virgin olive oil
- 3 ounces butter, unsalted
- 3 1/2 ounces dry white wine
- 1 clove finely sliced garlic
- 1 tablespoon honey
- 2 sprigs fresh thyme
- 1 pinch sea salt flakes
- 1 pinch black pepper, freshly ground
Braised spring onions
Step 1
In a large frying pan, heat the olive oil and butter over medium heat. Add the whole spring onions and fry on both sides until they start to brown (1-2 minutes on each side).
Step 2
Carefully pour over the wine and add the garlic, honey, thyme sprigs, salt and pepper. Swivel pan until all ingredients are combined. Cook on low heat for 15-20 mins until the liquid starts to thicken and cover the spring onions. Take off the heat and leave in the pan until serving.
Whipped goat's curd
ingredients
- 8 4/5 ounces goat's curd, (or fresh goat's cheese)
- 1/2 teaspoon fresh lemon zest
- 1 pinch sea salt
- 1 pinch black pepper, freshly ground
Whipped goat's curd
Step 1
Put all ingredients in a bowl and, using a hand whisk, whip until light and creamy.
Sourdough croutons
ingredients
- 1 large sourdough
- 1 teaspoon extra virgin olive oil
- 1 clove garlic, finely chopped
- 2 sprigs fresh thyme, leaves picked
- 1 pinch sea salt flakes
Sourdough croutons
Step 1
Pre-heat the oven to 180C fan/gas mark 4 and line a baking tray with non-stick baking paper. Tear the sourdough slice into chunks and spread across the tray. Drizzle with olive oil, scatter over the garlic and thyme and season with salt. Bake for about 10 minutes until crispy and golden brown.
Plating
Step 1
To assemble the dish, divide the whipped goat's curd between two plates, creating a little bed for the braised spring onions. Carefully place the braised spring onions on top and drizzle over some of the wine liquid. Scatter over 1 tablespoon each of the spicy tomato pickle and top off with the sourdough croutons. Serve with more sliced and toasted sourdough if you wish.