This recipe was hugely popular on last month's Loft menu says Andy from The Bull - "It’s a vegetarian starter which I love as 99% of the dish is sourced on Anglesey with just the black truffle coming from mid Wales – so 100% Welsh! It packs a punch with some bold flavours and just shows a bit of fun to the customers as the goat’s cheese is dipped in a tomato liquid to change the appearance into a tomato".
RECIPE & METHOD:
Whip all of these together and leave to firm in the fridge weigh into 30g balls and set again in the fridge.
Blitz all together and leave to strain through a muslin cloth.
Add 1 drop of red colouring to this liquid and per 100ml of liquid 5g of vegi-gel (a vegetarian setting agent).
Bring to the boil and cook for 2 minutes the vegi-gel is now activated. Leave to cool for a minute as would melt the cheese at this tempreture insert a cocktail stick in the cheese and dip into the tomato mix and leave on a tray to set. If it has not got a nice shine to it you can repeat the process but you want a nice thin layer of jelly. Serve with chopped local tomatos simply tossed in a tomato vinegar and halen mon, slices of home grown radishes and locally grown oregano all dressed in a small amount of the truffle oil. And finally finshed with a grating of the welsh black truffle.