John Myers
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Starter Plate: Lukewarm Herb Loin with All Kinds of Vegetables
The perfect starter plate: lukewarm herb loin with all kinds of vegetables recipe with a picture and simple step-by-step instructions.
The herb loin
- 8 Discs Lukewarm herb loin *
The kohlrabi roses
- 1 piece Kohlrabi fresh
- 1 teaspoon Grained vegetable broth *
The spring onions
- 6 Rods Spring onions
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Dandelion honey*
- 1 tablespoon Dark balsamic vinegar
- Salt and pepper
The tomatoes
- 5 piece Tomatoes small
- 1 teaspoon Extra virgin olive oil
- Salt and pepper
The kohlrabi and basil foam
- 8 Discs Cooked Kohlrabi
- 6 piece Fresh basil leaves
- 3 tablespoon Cream
- Salt and pepper
- 3 tablespoon Kohlrabi broth from above
The finish
- 2 tablespoon Spring onion green rings
The herb loin
- You can find the recipe under Meat: Lonza Di Maiale Alle Erbe. Cut the loin into very thin oblique slices.
The kohlrabi roses
- Peel the kohlrabi and cut into very thin slices with the vegetable slicer. This in a little water with the vegetable broth – own production, see also spice mixes: Granulated vegetable broth – boil until soft, remove and then let cool down. Do not throw away the broth. Place seven slices next to each other, overlapping, and cut in the middle. (See photo)
- Roll up the panes and set them up. We’ll need the rest of the slices for the sauce.
The spring onions
- Remove the green onions up to approx. 8-10 cm from the green and peel so that the root ends are retained. Shorten these a little.
- Heat the olive oil in a pan and fry the onion pieces in it. Season with salt and pepper.
- Add one tablespoon of dandelion honey – supply: dandelion honey – and one tablespoon of dark balsamic vinegar and caramelize the onion pieces. Take out and let cool.
The tomatoes
- Cut the snack or date tomatoes in half, remove the stem end and hollow out. Do not throw away the inside, because we make a tomato mousse from it (another recipe: Starter: tomato mousse with herb loin and semi-dry tomatoes).
- Place the tomato halves with the cut surface facing up on a baking sheet and dry them in the oven at about 80 degrees until they begin to shrivel. They should NOT be completely dry, but still a little soft.
- Season the tomatoes with a little olive oil, salt and pepper and let them steep.
The kohlrabi – basil foam
- Coarsely chop the remaining cooked kohlrabi slices and place in a tall container with the cream and basil leaves. Add the broth and puree everything. Season to taste with salt and pepper. If the cream flakes, heat the sauce a little.
The finish
- First place two to three spoons of the kohlrabi and basil foam on a plate and arrange the other components on top. Garnish with the spring onion greens cut in diagonal rings.
- * Recipes from my KB
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