
Tomato and Fennel Tart with Basil Mascarpone - Chef Recipe by John T. Bailey
"The secret to this dish is the full flavoured tomatoes and fresh ingredients." - John T. Bailey....
600g turkey steaks
6 thin slices pancetta
3 nectarines, stone removed and diced into 1cm pieces
1 cup toasted walnuts, roughly chopped
1 cup watercress leaves
2 Tbs chives cut into 1cm pieces
1 buffalo mozzarella, roughly torn into pieces
Dressing:
1/4 cup walnut oil
2 Tbs red wine vinegar
1 tsp Dijon mustard
Season with salt and pepper
2 baby cos lettuce
Place a fry pan over a medium-high heat, add 1 tablespoon of oil. Season turkey steaks with salt and pepper and cook for 5 minutes each side until just cooked through. Remove from heat and cool. Cut into 1cm dice.
Add the pancetta to the hot pan and cook for 1 to 2 minutes each side until crispy, remove from heat and roughly chop.
Place turkey in a large bowl; add nectarine, walnuts, watercress leaves, chives, and mozzarella.
For the dressing, place the oil, vinegar, mustard, salt and pepper in a small bowl, whisk to combine. Pour over the salad and toss the salad to combine well.
Remove leaves from the cos lettuce and place on a platter, divide the salad between the leaves and top with chopped pancetta.
"The secret to this dish is the full flavoured tomatoes and fresh ingredients." - John T. Bailey....
"This is a dish for people with all levels of cooking ability. A few spices and this recipe takes...
The padrón pepper is a Spanish chilli, which, through some quirk, is only hot about 10–20 per cen...