Information
Preparation time: 30 minutes
Difficulty: Medium
Serves: 4
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Buy your Bradan Rost fillet here
A fresh, succulent Loch Fyne take on this classic dish
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Cooking Instructions
-for the cherry tomato and caraway soup, heat 30ml of the rapeseed oil in a saucepan, sauté the onion and garlic for 10minutes without colour, add the caraway and cherry plum tomatoes
- turn up the heat and add the chicken stock, bay leaf, tarragon and season, bring to the boil and simmer for 20mins
- transfer to a liquidiser and blitz until smooth, add in the remainder of the rapeseed oil to enrich the soup, pass through a fine strainer and reserve hot (can be made before)
-for the filling, heat the butter in a large frying pan, add the red peppers and soften, add in the leek roundels, followed by the Bradan Rost and chicken stock, simmer, finally add the courgettes, cherry tomatoes and tarragon, season and reserve hot
-for the pasta, heat some water in a large shallow pan, season, heat up the pasta, gently drain be careful not to break the pasta squares
To serve
-Heat 4 pasta bowls
-place a base layer of pasta in each bowl, top with the filling and repeat with a 2nd and 3rd layer, top with a bit of the garnish and chopped parsley
-gently pour around the Cherry tomato and caraway soup, serve
Toasted Ciabatta will go well!