A tangy, rich summer salad with a mix of new and classical ingredients.
Buffalo mozzarella is actually made from water buffalos’ milk and is produced in southern Italy, around Naples. Pure buffalo mozzarella is rich and distinctly aromatic. Good quality cheese is hard to find as most is now diluted with cows’ milk, making it less strong and some say more palatable. (See tips and notes)
Tamarillos are most often used as a dessert fruit. These unusual bittersweet fruits are related to the tomato and the kiwi fruit. As they were once called ‘tree tomatoes’ I decided to use them in a savoury fashion, slow roasting with herbs and garlic. They work extremely well with soft cheeses, but are also fantastic with grilled red meats especially beef and venison.
Plantains are used widely in a number of ways. Yellow skinned plantains make good fritters; black skinned are best for mash and green skinned make excellent crisps. The plantain’s sweetness combines well with the tart of the tamarillo and adds a robust satisfying weight to the dish.
Serves 6
 
I Slow roast tamarillo  
 
6 -
Tamarillos (or 6 plum tomatoes)  
2 tbsp -
Sea salt  
1 tsp -
White pepper  
1 cup -
Muscavardo sugar (soft dark brown sugar)  
1/2 cup -
Sherry vinegar
500 ml -
Good quality, mild olive oil  
6 -
cloves Garlic  
2 -
Bay leaves  
6 -
stalks Parsley  
6 -
large sprigs Thyme  
10 -
stems Sage  
     
   
II Plantain fritter  
   
2 -
Yellow plantain  
1 -
Oil for frying  
  Salt and pepper  
     
     
III Main recipe  
     
6 -
medium mozzarella or 18 bocconcini  
2 -
bunches rocket  
Olive oil  
  Balsamic vinegar  
  Salt and pepper  

I. Slow roast tamarillo
 

1. Have a large pan of water at a rolling boil.
 
  2. Wash and pat dry all herbs and measure out sugar, vinegar, oil and seasonings. Peel and lightly crush garlic.
 

 

 3. Remove the stalk from the tamarillo and using a very sharp knife, score a cross in the opposite end. Briefly blanch in your boiling water for about 10 to fifteen seconds, remove and plunge into water until cold. At this point your fruit skins should easily peel off. Be careful not to cook the tamarillo too much as it will become soft and difficult to manage.
   
  4. In a ceramic or enameled oven dish, place your halved fruit cut side up. Sprinkle with salt and sugar, scatter herbs and garlic, pour on oil and vinegar NB with all ingredients together in the oven dish, the liquids should just exceed the level of your fruits. If not, reduce the size of your oven dish.
   
  5. Cover with aluminum foil and bake in a 120 degree Celsius, pre-heated oven for about 40 minutes. In this time all of your flavours should have blended and become a delicious, fragrant oil with perfectly warmed fruits. Leave to stand in the oil until cool (serve at room temperature).
   

II. Plantain fritter
 
  1. Peel yellow plantains and cut into 3cm lengths. Fry until golden brown (about five minutes). Remove and drain.

 
  2. Place the fried pieces of plantain (circle face up) between two pieces of card or newspaper and using the heel of your hand flatten the plantain into patties about 1/2cm thick. This process can be done hours before the fritters are needed.
   
  3. When you are ready to serve, crisp the fritters by returning them to the fryer for a few seconds. Drain and season with salt and pepper.
   
  1. When the tamarillos are cool and ready remove the fruit from the oil and drain. (See tips). Wash and trim the rocket and remove the mozzarella from it’s liquid.
 
  2. Have the balsamic, olive oil and fryer for plantain ready. Crisp the plantain and place onto your plates.
   
3. Top plantain fritter with broken mozzarella, tamarillo and rocket.
 
4. Dress with some tamarillo cooking juices, olive oil and balsamic vinegar. Serve straight away.
 
Recipe by David Selex