‘Cheese, Tomato and Onion’

Name: ‘Cheese, Tomato and Onion’
Yield: Serves 6
Ingredients: 100 g/3 ½ strongly flavoured soft goats’ cheese such as Capricorn or chèvre log; ½ tsp chopped coriander (cilantro); 8 ripe plum tomatoes (plus the trimmings from the tomato and basil dressing); 1 red chilli, deseeded and chopped; 1 tsp Chinese five-spice powder; 30 basil leaves; 200 ml/7 floz/scant 1 cup milk; ½ stick cinnamon; 3 plum tomatoes; 300 g/10½ oz chicken mousse; 30 small pickling or baby onions, peeled and trimmed; salt and pepper; 3 fresh basil leaves; 1 tsp finely chopped pickled ginger; 1 tsp snipped chives; 100 ml/4 floz/½ cup olive oil; 75 g/3 oz/¾ cup strongly flavoured Cheddar cheese, grated; 1 large shallot, finely chopped; 100 g/3½ oz pasta dough; 50 ml/2 floz/¼ cup olive oil; 50 ml/2 floz/¼ cup balsamic vinegar; 300 ml/11 floz/1½ cups white wine vinegar; 90 g/3½ oz/1⅓ cups sugar

Goats’ Cheese Ravioli with Tomato Fondu and Pickled Onions

Preparation info

Serves
6

Difficulty
Medium

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

The Italian combination of tomato and basil finds its way onto most menus in some form or another, and why not? It works well and the flavours are fresh and clean. This dish includes cheese in the form of a light ravioli that complements the tomato and basil. Pickled onions provide an extra taste dimension. They are not often seen on fine dining menus but their sweet, sour and spicy flavours are excellent in this context.

Ingredients

Starter
Spicy

Method

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