TOMATOES OVER LEMON SCENTED GOAT CURD
Make the most of the best tomatoes on offer at this time of year. Choose a selection of colours and slice across-ways to show off the array of sunset shaded flesh, and the bulbous cloud-like edges. Or, if cherry and Roma tomatoes are around, give them a quick roast in high heat to bring out the sugars and burnish the skin edges. Either way, the tomatoes are delicious spread over a lemon-scented goat’s curd, then drizzled with an umami black garlic dressing. If entertaining, the goat cheese spread and dressing can be made a few hours ahead, so that it is only the tomatoes to be prepared before serving. Both options are described below.
serves 6-8 as a side dish
OPTION 1 : FRESH BEEF STEAK TOMATOES OVER LEMON SCENTED GOAT CURD WITH HERBS AND A BLACK GARLIC DRESSING
300g Main Ridge Dairy goat’s curd,
finely grated zest of a lemon
¼ cup chopped chives
2 tablespoons chopped oregano leaves (or thyme)
1 tablespoon black garlic chilli paste
1½ tablespoons Crittenden’s white wine vinegar
80 ml (1/3 cup) extra virgin olive oil
4 beefsteak tomatoes, choose different colours
1 tablespoon finely chopped chilli (use a mix of colours, if available) (optional)
Sea salt
In a small bowl place the goat’s curd, lemon zest, half of the chives and oregano leaves, and stir to combine well. Set aside covered in the fridge.
To make the dressing whisk the black garlic paste and vinegar together, then continue to whisk constantly while slowly pouring in the oil to mix well. Set aside.
Cut the tomatoes across-ways into 2-3mm thick slices. (Saving the ends for another use). Spread the goat’s curd mixture evenly over the base of a serving platter. Arrange the tomato slices in a circle, slightly overlapping, starting from the outside and working inwards. Scatter over the remaining herbs, and the chilli if using, then drizzle over some dressing. Sprinkle with sea salt. Serve immediately, passing around the remaining dressing to help oneself.
OPTION 2: ROASTED TOMATOES OVER LEMON SCENTED GOAT CURD WITH HERBS AND A BLACK GARLIC DRESSING
300g Main Ridge Dairy goat’s curd,
finely grated zest of a lemon
¼ cup finely chopped chives
250g punnet cherry tomatoes
4 Roma tomatoes, quartered lengthways
4 sprigs oregano or thyme
125ml (½ cup) extra virgin olive oil
1 tablespoon black garlic chilli paste
1½ tablespoons Crittenden’s white wine vinegar
1 tablespoon finely chopped chilli (use a mix of colours, if available) (optional)
Sea salt
Pre-heat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
In a small bowl place the goat’s curd, lemon zest, half of the chives and stir to combine well. Set aside covered in the fridge.
Spread the cherry tomatoes and quartered Roma tomatoes in a single layer over the prepared baking tray. Scatter the herb sprigs over the top and drizzle over two tablespoons of the olive oil. Roast for 20 minutes, or until the skin starts to blister and the flesh has softened.
Meanwhile prepare the dressing. Whisk the black garlic paste and vinegar together, then continue to whisk constantly while slowly pouring in the remaining oil to mix well. Set aside.
Spread the goat curd mixture over the serving plate. Spoon the tomatoes evenly over the top to cover, then drizzle over some dressing, a sprinkling of sea salt, remaining chives and the chilli, if using. Serve immediately, passing around the remaining dressing to help oneself.
Note: Substitute the goat’s curd with Greek natural yoghurt. Before mixing, place the yoghurt in a strainer over a bowl. Set aside in the fridge for an hour to drain, then follow recipe using the drained yoghurt.
Recipe by Fiona Hammond, March 2023
