Tomato bread and Gypsy Potatoes - James Martin Chef

Name: Tomato bread and Gypsy Potatoes - James Martin Chef
Ingredients: 1 loaf of the best quality bread (we use a 750g sourdough); 10 of the juiciest ripe tomatoes; Maldon sea salt; 200ml Extra virgin olive oil; 2 cloves of Spanish garlic; 600g Mayan gold potatoes; 150g wild mushrooms (we’re using ceps at the moment); 2 eggs; 250ml extra virgin olive oil; 8 cloves garlic; Sea salt; Cep powder; A sprig of thyme; Cut the tomatoes in half and grate collecting the pulp in a bowl; Place the pulp in sieve over another bowl and drain the clear liquid; Place the pulp in a bowl and add olive oil & salt mix until incorporated; Put to one side (don’t fridge); Slice the bread approx 2cm thick and 8cm wide; Char over coal or wood (gas bbq will do); Slice the garlic clove in half, rub over the charred bread (apply good pressure); Put a good couple of spoonfuls of the tomato mix over the bread; Eat immediately adding more Malden on top if required; Wash then peel potatoes; Cut into rough 2cm squares; Place in a sauce pan with peeled garlic cloves & olive oil; Add a GOOD pinch of salt. bring up slowly & cook on a gentle simmer for 45 to 60 min; Meanwhile clean and prep your mushrooms; Using a brush to clean the dirt then a knife to trim off the dirt being careful not to have too much wastage. DO NOT WASH!; Cut your mushrooms to roughly 1.5-2cm pieces as long as they are the same size. Put to one side; Once the potatoes are done place in sieve collecting the oil

www.jamesmartinchef.co.uk

This tapas combo of Tomato Bread and Gypsy Potatoes from Andres Alemany is easy to make and but so tasty. They need to be tried!

View Original

Share this recipe:

Ingredients

1 loaf of the best quality bread (we use a 750g sourdough)
10 of the juiciest ripe tomatoes
Maldon sea salt
200ml Extra virgin olive oil
2 cloves of Spanish garlic
600g Mayan gold potatoes
150g wild mushrooms (we’re using ceps at the moment)
2 eggs
250ml extra virgin olive oil
8 cloves garlic
Sea salt
Cep powder
A sprig of thyme
Cut the tomatoes in half and grate collecting the pulp in a bowl
Place the pulp in sieve over another bowl and drain the clear liquid
Place the pulp in a bowl and add olive oil & salt mix until incorporated
Put to one side (don’t fridge)
Slice the bread approx 2cm thick and 8cm wide
Char over coal or wood (gas bbq will do)
Slice the garlic clove in half, rub over the charred bread (apply good pressure)
Put a good couple of spoonfuls of the tomato mix over the bread
Eat immediately adding more Malden on top if required
Wash then peel potatoes
Cut into rough 2cm squares
Place in a sauce pan with peeled garlic cloves & olive oil
Add a GOOD pinch of salt. bring up slowly & cook on a gentle simmer for 45 to 60 min
Meanwhile clean and prep your mushrooms
Using a brush to clean the dirt then a knife to trim off the dirt being careful not to have too much wastage. DO NOT WASH!
Cut your mushrooms to roughly 1.5-2cm pieces as long as they are the same size. Put to one side
Once the potatoes are done place in sieve collecting the oil
Put into a fresh pan keep warm adding a little of the oil back
Add salt if necessary
Place the well seasoned hot potato in a 13cm terracotta dish
Smooth the potato at the top then and make a well in the centre
Crack the egg and separate the whites, place the yolk in the well
Place the hot ceps on top keeping the yolk exposed
Finish with salt on the yolk then dust the cep powder