insideKENT Magazine Issue 64 - July 2017 | страница 101

FOOD+DRINK
These recipes from French olive oil co-operative, Olivence, have been developed by Julian Carlon, head chef at The Cigalon Restaurant in
London and have a gorgeous Mediterranean freshness about them.
Green Tomato & Basil Crostini (serves 4)
Watermelon gazpacho
(serves 4)
Ingredients:
• Castelas Noir d'Olive
olive oil
• 300g watermelon
• 1/2 red pepper
• 1 garlic clove
• 1 ripe tomato
• Cayenne pepper
• Salt
Method:
1) Remove the skin from
the watermelon.
Ingredients:
• 400g green tomatoes
• 1 small bunch of basil
• Olive oil (PDO Nyons)
• Salt
• 1 small day-old baguette or
ciabatta
• Cayenne pepper
Method:
1) Peel, deseed and dice the green
tomatoes (regular tomatoes work
just as well if you can’t get hold
of green ones).
2) Roughly chop the larger basil
leaves.
3) Add the basil to the tomatoes,
season with salt, cayenne pepper
and olive oil.
4) Slice the bread, drizzle some
olive oil on the slices and toast
them for a few minutes until
lightly charred on both side.
Season with salt.
5) Spread the green tomato
mixture on the toast and decorate
with a few basil leaves.
2) Place the melon,
pepper, tomato and garlic
in a liquidiser. Blend until
smooth.
3) Season with salt,
cayenne pepper and
Castelas Noir d'Olive olive
oil and refrigerate until
needed.
4) Serve ice cold in shot
glasses with a little drizzle
of the olive oil.
LE
W REST
A
VIE
E D S CAS
T
astle View Restaurant offers diners a
relaxed atmosphere and spectacular
views across the terrace of the near 900
year old Leeds Castle beautifully lit at night.
You are welcome for drinks from 6pm and to
take your seats for dinner from 6.30pm
onwards. Parking is free and a ticket to Leeds
Castle is not required.
Book a table online at
leeds-castle.com/restaurant or call 01622 767766
101