Tomato goujon with a mozzarella and kiwi salad
RECIPES FROM MY TRAVELS @Rfmt_1871
A lovely little starter dish that is fresh and so tasty
Open in Cookpad AppCooking Instructions
- 1
Drain the tomatoes, don’t throw away the juice, you can add it to sauces etc
Cut lengthways, you will probably get about three strips out of each tomato.
Then place them on some absorbent kitchen paper and gently press down with another piece of paper to get rid of the excess moisture. - 2
Heat up enough oil in a fryer, then dip each goujon in the flour, egg and breadcrumbs and gently fry in batches but do not overcrowd them.
Drain on some kitchen paper and serve with the kiwi and mozzarella salad.
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I’m a retired professional chef, now a published author, food & travel writer and columnist, I also have my own radio show on Greek News & Radio, bringing the Greek communities around the world together.I run multiple social media platforms including a business directory website promoting businesses in the hospitality and tourism industry worldwide. I also engage in many charitable organisations such as the British Liver Trust, The burnt chef project, Alcohol Change UK and The Mental Health foundation.Some of my links are:BUSINESS DIRECTORY WEBSITEhttp://www.rfmtbusinessdirectory.com/LINKTREEhttps://linktr.ee/RfmtRECIPES FROM MY TRAVELShttps://www.facebook.com/RECIPESFROMMYTRAVELS/COMPLETELY CORNWALLhttps://www.facebook.com/completelycornwall/RFMTBUSINESSDIRECTORYhttps://www.facebook.com/Rfmtbusinessdirectory
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