1jFcIgP
1jFcIgP
1jFcIgP
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METHOD:<br />
Drain the artichoke hearts and pat dry<br />
Heat a grill pan and, when hot, place the artichoke hearts<br />
onto the grill pan<br />
Leave on the heat until the artichokes show grill marks<br />
Remove from the heat<br />
INGREDIENTS:<br />
House Sun-dried Cherry Tomatoes<br />
20 cherry tomatoes<br />
5g garlic<br />
5g thyme<br />
20ml olive oil<br />
METHOD:<br />
Heat oven to 100ºC<br />
Remove the tops of the cherry tomatoes and place on a<br />
baking sheet with the garlic, thyme and olive oil. Place in<br />
oven for 20 minutes<br />
TO SERVE:<br />
Place the sliced potato onto a rectangular plate slightly<br />
overlapping each other. Using 2 spoons and hot water make a<br />
quenelle with the goat’s cheese mousse and place in the middle<br />
of the plate on top of the potato. Scatter the sun-dried tomatoes<br />
around the plate and place the artichoke hearts at each end of<br />
the plate. Drizzle the dressing around the plate and on top of the<br />
potatoes. Garnish with pea shoots and sprinkle Maldon salt onto<br />
the tomatoes, artichoke hearts and potatoes. Fry a few small<br />
slivers of potato until crispy and scatter on the plate.<br />
snacks, starters & sides 18
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