Baby Leeks with Tomato Confit

| Next >>

Title: Baby Leeks with Tomato Confit
Yield: 4 Servings
Categories: Side Dishes, Vegetables, Fish

Ingredients:

---------------------------------LEEK MOLDS---------------------------------
72 Baby Leeks


-------------------------------TOMATO GELATIN-------------------------------
1 pk Unflavoured Gelatin
3/4 c Cold Water
16 Cherry Tomatoes, halved

-------------------------------TOMATO CONFIT-------------------------------
1 c Chopped Onion
2 tb Olive Oil
32 Cherry Tomatoes, quartered
2 tb Fresh Basil, chopped or
1 ts Dried Basil
2 tb Fresh Thyme, chopped or
1 ts Dried Thyme
1 ts White Wine Vinegar
Salt and Pepper

----------------------------HERBED CREAM FILLING----------------------------
1/4 c Sour Cream
1 tb Fresh Chives, chopped
Salt and Pepper
20 Prawns, cooked, shelled and
Deveined
Deep-Fried thin strips of
Carrot, Zucchini, leek,
& Eggplant for garnish

Leek Molds: Lightly oil 4 individual 1 cup souffle dishes, about 4" in
diameter and 2" deep. Linewith clear plastic wrap, smoothing out wrinkles
as much as possible and leaving ends extended over tops of dishes.

Trim off leek tops so leeks are about 5" long. Blanch leeks in large pot of
boiling water 2 to 3 minutes until leeks are tender but still retain their
shape. Plunge into ice water.

Cut bottom portions of leeks in lengths the same height as the souffle
dishes, about 2". Stand leek pieces on end around inside edge of each
souffle forming a leek "shell," with white portions of leeks toward bottom
of dish. Set aside.

Tomato Gelatin: Sprinkle gelatin over cold water in small saucepan to
soften. Puree 16 cherry tomatoes in food processor. Sieve to remove seeds
and skins. Add tomato puree to gelatin mixture. Stir over medium heat until
gelatin dissolves and mixture almost boils.

Reserve half the gelatin mixture at room temperature. Divide remaining
gelatin mixture among the 4 souffle dishes. Cover and refrigerate until
set, about 1 hour.

Tomato Confit: While molds are setting, in large skillet, saute chopped
onion in hot olive oil over medium high heat until soft.

Add quartered cherry tomatoes. Cook, stirring constantly, until tomatoes
are very soft and form a saucelike consistency. Remove from heat. Stir in
basil, thyme, white vinegar, salt, and pepper to taste.

Pour into bowl, and refrigerate to cool.

Herbed Cream Filling: In small bowl, combine sour cream, chives, salt and
pepper to taste.

Assembly: Reserve half the tomato confit. Spoon remaining confit over set
gelatin in souffle dishes.

Top with a spoonful of cream filling in center, then cover with remaining
tomato confit.

Carefully spoon a layer of the remaining gelatin mixture atop each souffle.

Cover and refrigerate 2 to 3 hours until set.

To Serve: Gently loosen plastic wrap from sides of souffle with a knife.
Lift gelatin molds out of souffles using extended ends of plastic wrap as
"handles." Peel plastic wrap from sides.

Lift molds off plastic wrap with a spatula and center each mold on a
serving plate.

Garnish each with 5 prawns and deep-fried vegetables, if desired.

Source: Victoria Magazine, March 1994 Typed by Katherine Smith Cyberealm
BBS Watertown NY 315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini