Serves 2

Prep time 60 minutes

Ingredients

2 portion prawn tartar (approx. 80 grams per portion)
½ tub Burrata
50g Heirloom tomatoes
20g confit cherry tomatoes
20g fried naan bread
30g gazpacho dressing
5g cress & herbs
5ml herb oil

For the prawn tartare

80 – 90g peeled fresh local prawns, finely chopped
10g parsley
10g chives
Salt
10g preserved lemon

For the Red tomatoes confit

5 plum tomatoes (blanched and deseeded)
200ml pomace oil
50g thyme
4g Maldon salt

For the Naan Bread

2kg flour
500ml milk
Pinch sugar
1 tsp. baking powder
1 small tub yoghurt

For the gazpacho dressing

500g of baby plum tomatoes, roughly chopped
10g tomato paste
½ cucumber, roughly chopped
½ red pepper, deseeded and roughly chopped
¼ red onion, roughly chopped
10ml beetroot juice
10 basil leaves
15ml white wine vinegar
25ml raspberry vinegar
10ml olive oil
5g salt
20g sugar
150ml tomato juice

Method

For the prawn tartare

Mix all the ingredients together

For the Red tomatoes confit

For the confit put the tomatoes in the oil with thyme and Maldon salt on top. Cook at 120 degrees for 10-15 minutes.

For the Naan Bread

Put the sifted flour and baking powder along with the sugar in a bowl and slowly add the milk and yoghurt. Knead until all incorporated. Let it rest for 1 hour, then make small balls of dough rolling them out until thin. Normally this is cooked in a traditional Tandoori oven, but you can use a pan. Heat up the pan and cook approximately 3 minutes on each side

For the gazpacho dressing

Put all the ingredients together in a bowl except the olive oil. Using a hand blender blend, mix all ingredients and slowly add the olive oil to make the dressing.

Clayton Spiteri

Clayton Spiteri

Clayton participates in several culinary competitions, placing second during the annual Hilton culinary competition held in Greece last year.

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