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Recipe: vegetarian Mediterranean vegetables tartare with poached egg

PUBLISHED: 11:27 10 July 2017 | UPDATED: 08:22 13 July 2017

Bricklayers Arms' vegetarian Mediterranean vegetables tartare with poached egg (photo: Bricklayers Arms)

Bricklayers Arms' vegetarian Mediterranean vegetables tartare with poached egg (photo: Bricklayers Arms)

Bricklayers Arms

The Bricklayers Arms in Flaunden shares its deliciously light summer recipe

Ingredients (for four)

4 eggs

1 red pepper

1 courgette

1 aubergine

1 shallot

Tomato paste

1 small bunch of parsley and chervil

1 large spoon of fine capers

1 large spoon of gherkins

Vinegar from capers

Rapeseed oil

Worcester sauce

Sea salt, cracked black pepper



Poached egg

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.

To serve

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


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