My East Anglian Heaven by Chef Patron Daniel Smith

SUMMER ON A PLATE

 Chef Patron Daniel Smith of G&D Ventures, owners of The Ingham Swan, The Wildebeest in Stoke Holy Cross and Warwick St Social in Norwich’s Golden Triangle told us about his “Summer Heaven” – a delicious recipe which he says to him is simply Summer on a Plate.  It’s simple to prepare at home and a perfect dish for summer BBQs and garden parties.

 Summer means that tomatoes are in season - fresh, ripe and at their very best.  Daniel always prefers to use organic local Heritage varieties in his Restaurants and when cooking at home for family and friends.  They may not look like the packaged tomatoes bought in the supermarket; they’re differing colours, sizes, textures and shapes but heritage varieties offer a fantastic “taste of Norfolk”. 

 Heritage Tomato Salad with Black Olive Oil, Goats Cheese Mousse, Coriander and Tomato Pesto

 Norfolk Heritage Tomatoes

Black Olive Oil

For the Goats Cheese Mousse:

100g Goats Cheese

1 tbsp Crème Fraiche per 100g Goats Cheese

For the Tomato Pesto:

100g sun-dried or semi-dry tomatoes in oil (from your local Delicatessen) – don’t throw away the oil!

50g Parmesan Cheese

25g Pine Nuts

25g fresh Basil leaves

To serve - optional

Olives

Fresh coriander

Goats Cheese Mousse

· Blend the Goats Cheese with the Crème Fraiche till smooth and shape into a log.  Chill in the fridge till you’re ready to serve the dish.

Tomato pesto

· You could make your own “dehydrated” tomatoes by simply patting dry and baking in a low oven for a few hours. 

· If using, sun-dried tomatoes from the Deli, drain the oil and retain

· Add Parmesan, Pine Nuts and Basil leaves and as much of the oil as necessary for your preferred concentration and blend in a food processor to your preferred consistency.

To assemble the dish – let the tomatoes shine out with their distinctive colours and flavours!

· Prepare the tomatoes as you prefer – sliced or halved.

· Drizzle with olive oil or, if you prefer, balsamic vinegar or lemon juice.

· Serve with the goats cheese mousse, some olives and fresh coriander