Baby leeks with tomato confit

Yield: 4 Servings MMM

Ingredients:

72 Baby Leeks MMMMM-----------------------TOMATO GELATIN----------------------------
1 pk Unflavoured Gelatin
3/4 c Cold Water
16 Cherry Tomatoes halved MMMMM-----------------------TOMATO CONFIT----------------------------
1 c Chopped Onion
2 tb Olive Oil
32 Cherry Tomatoes quartered
2 tb Fresh Basil chopped or
1 ts Dried Basil
2 tb Fresh Thyme chopped or
1 ts Dried Thyme
1 ts White Wine Vinegar Salt and Pepper MMMMM--------------------HERBED CREAM FILLING-------------------------
1/4 c Sour Cream
1 tb Fresh Chives chopped Salt and Pepper
20 Prawns

Instructions:

cooked shelled and Deveined Deep-Fried thin strips of Carrot Zucchini leek & Eggplant for garnish Leek Molds: Lightly oil 4 individual 1 cup souffle dishes about 4" in diameter and 2" deep. Linewith clear plastic wrap smoothing out wrinkles as much as possible and leaving ends extended over tops of dishes. Trim off leek tops so leeks are about 5" long. Blanch leeks in large pot of boiling water 2 to 3 minutes until leeks are tender but still retain their shape. Plunge into ice water. Cut bottom portions of leeks in lengths the same height as the souffle dishes about 2". Stand leek pieces on end around inside edge of each souffle forming a leek "shell with white portions of leeks toward

bottom of dish. Set aside.

Tomato Gelatin: Sprinkle gelatin over cold water in small saucepan to

soften. Puree 16 cherry tomatoes in food processor. Sieve to remove

seeds and skins. Add tomato puree to gelatin mixture. Stir over

medium heat until gelatin dissolves and mixture almost boils.

Reserve half the gelatin mixture at room temperature. Divide remaining

gelatin mixture among the 4 souffle dishes. Cover and refrigerate

until set, about 1 hour.

Tomato Confit: While molds are setting, in large skillet, saute

chopped onion in hot olive oil over medium high heat until soft.

Add quartered cherry tomatoes. Cook, stirring constantly, until

tomatoes are very soft and form a saucelike consistency. Remove from

heat. Stir in basil, thyme, white vinegar, salt, and pepper to taste.

Pour into bowl, and refrigerate to cool.

Herbed Cream Filling: In small bowl, combine sour cream, chives, salt

and pepper to taste.

Assembly: Reserve half the tomato confit. Spoon remaining confit over

set gelatin in souffle dishes.

Top with a spoonful of cream filling in center, then cover with

remaining tomato confit.

Carefully spoon a layer of the remaining gelatin mixture atop each

souffle.

Cover and refrigerate 2 to 3 hours until set.

To Serve: Gently loosen plastic wrap from sides of souffle with a

knife. Lift gelatin molds out of souffles using extended ends of

plastic wrap as handles." Peel plastic wrap from sides. Lift molds off plastic wrap with a spatula and center each mold on a serving plate. Garnish each with 5 prawns and deep-fried vegetables if desired. Source: Victoria Magazine March 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120