Recipe: vegetarian Mediterranean vegetables tartare with poached egg
PUBLISHED: 11:27 10 July 2017 | UPDATED: 08:22 13 July 2017
The Bricklayers Arms in Flaunden shares its deliciously light summer recipe
Ingredients (for four)
1 red pepper
1 small bunch of parsley and chervil
1 large spoon of fine capers
1 large spoon of gherkins
Vinegar from capers
Sea salt, cracked black pepper
Boil water with a large spoon of white wine vinegar in your largest pan. Crack the eggs into a bowl. Swirl the water, pour in eggs and simmer for three minutes. Lift out the eggs with a perforated spoon or strainer and plunge into cold water.
Brush the red pepper with oil and roast in the oven for 20 Minutes at 160C. Then place in a plastic bag or wrap in cling film until cold. Then peel the pepper and chop into slices. Peel the courgette and aubergine and dice into small cubes. Pan fry the vegetables in rapeseed oil until soft but not cooked thoroughly.
Chop the capers, gherkins, shallot, parsley and chervil and mix with the fried vegetables. Season with salt and pepper and a sprinkle of Worcester sauce, a drop of Tabasco and a small spoon of tomato paste. Cool the mix in the fridge until serving.
Shape the mix on four plates using a ring mould. Warm the eggs in hot water and place on top. Enjoy!
Recipe by Bricklayers Arms, Hogpits Bottom, Flaunden HP3 0PH