PnP Puff Pastry roll
20ml milk or 1 egg
100g pesto of choice, we used basil
200g marinated roasted peppers and brinjals
200g punnet PnP Sundried tomatoes
½ punnet PnP Cherry tomatoes, quartered
50g rocket
4 PnP Jam or Italian tomatoes, sliced
4 balls buffalo mozzarella, sliced
chopped chives
20ml balsamic vinegar reduction
Cut puff pastry into 4 rectangles about 8cm x 15cm. Place on a greased tray, brush with some milk or an egg wash. Bake at 180°C until crisp and brown.
Place pastry on Parsnip Purée. Smother with the pesto, and arrange the roasted vegetables, sundried tomatoes, cherry tomatoes and rocket on the pastry.
Layer the jam tomato slices with slices of mozzarella and arrange in a tower on top to create height. Garnish with chives. Place in the fridge to chill. Before serving, dribble the plate with the oil found in the pesto bottle and some balsamic vinegar reduction. Serves 4.
Parsnip Purée
500g PnP Parsnips, boiled
500g PnP Potatoes, boiled
PnP Salt
250ml milk
50g PnP Butter
Boil potatoes and parsnips with a touch of salt. Once cooked, add all ingredients to a blender and blend until smooth.
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CHEF’S TIPS
- Use a serrated knife when cutting tomatoes as they blunt sharp knives.
- I prefer to use organic tomatoes or at least vine ripened tomatoes. They may not last as long, but they’re way more flavoursome.
- You can substitute oven dried tomatoes for sundried. All you do is slice the tomatoes into quarters, rub with salt, rosemary and garlic,
- drizzle with olive oil and bake at 120°C for an hour. Bottle in a jar with a dribble of olive oil to cover the tomatoes, to preserve.
- Grate ginger and garlic as opposed to chopping it, then you don’t get chunks in your food and it’s evenly chopped.
**All ingredients available from Pick n Pay Supermarkets and Hypers KZN. Recipe by Andrew Draper.
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