As a student I had the privilege to work at very very fine hotel in Bantry Bay, in Cape Town. On my first day at work, a chef's meeting was called. We all sat around a conference table, facing the head chef. This was serious business. I expected a 'to do' about off days and tardiness but no. Peeling tomatoes was the first topic on the agenda. Their would be serious repercussions if anyone was seen being lazy about blanching tomatoes. To this day I cannot bring myself to cool them under running water or throw them all in at the same time. Getting drilled about perfect concasse was a valuable lesson, the taught and shiny flesh is worth it.
Serves 4. Increase quantities for more
- 1 large beef tomato
- 6 fresh quail's eggs
- 8 pieces best parma ham
- about 100g thin asparagus spears, ends trimmed off
- olive oil
- some baby leaf salad (I got mine from Turnips)
- a drizzle of truffle oil (get from Tartufaia truffles at Borough market or even at Waitrose)
- maldon salt and black pepper
