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Categories:
tomatoes garlic basil mint gin kalamata olive caster sugar roma tomatoes cucumber chives halloumi cheese olive oil
Viewed: 46 - Published at: 9 years agoIngredients
- 10 tomatoes, roughly chopped
- 1 garlic clove
- 5 leaves basil
- 5 leaves mint
- 4 ounces gin, to taste
- 12 cup kalamata olive, pits removed, finely chopped
- 14 cup caster sugar
- 2 roma tomatoes, peeled and seeded, diced very finely
- 1 English cucumber, peeled and diced very finely
- 12 bunch chives, finely chopped
- 1 cup halloumi cheese, cut into small cubes
- 1 tablespoon olive oil
Method
- Make the Martini:.
- Place the tomatoes, garlic, basil and mint in a blender and process until smooth.
- Strain using a fine sieve - don't press on the mixture, let it happen naturally.
- It will take a few hours to give you the required 2 cups of liquid.
- The original recipe said to 'Throw away the remaining solids', but I add them to the bag I have in the freezer to make soup stock with.
- Add Gin to taste.
- Place this in the fridge to chill until ready to serve.
- Make the Candied Olives:.
- Preheat the oven to 200F Place the finely chopped olives on a baking paper lined tray and sprinkle with the caster sugar.
- Cook for about 15 minutes or until the olives are dried.
- Prepare the Haloumi:.
- Slice the cheese into 1/2 inch cubes and dust with a little flour.
- Heat the oil in a frying pan and cook the cheese over a medium heat - browning all sides.
- When cooked thread onto skewers.
- Assemble the dish:.
- Divide the diced Roma tomatoes, cucumber, candied olives and chives amongst four martini glasses, then pour over with the chilled martini mixture.
- Add the haloumi skewers and serve immediately.
