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Tomato And Heart Of Palm Slices

chef.jackson's picture
Ingredients
  White sandwich bread loaf 1 (Square)
For heart of palm mayonnaise and carrot mayonnaise
  Eggs 4
  Whole eggs 4
  Egg yolks 4
  Lime juice 6 Tablespoon
  Olive oil 4 Cup (64 tbs)
  Canned palm hearts 1 Pound, drained, 5 tablespoon liquid reserved
  Canned hearts of palm 1 Pound, 5 tablespoon liquid reserved
  Carrots 2 , chopped and cooked
  Prepared mustard 2 Teaspoon
For tomato filling
  Onions 3 Large, finely sliced
  Garlic 3 Clove (15 gm), finely chopped
  Tomatoes 6 Large, blended
  Freshly grated parmesan cheese 5 Tablespoon
  All purpose flour 2 Tablespoon
For spinach filling
  Spinach 1 Pound, finely chopped
  Milk 1 Cup (16 tbs)
  Salt To Taste
  Ground black pepper To Taste
  Flour 1 Tablespoon
Directions

GETTING READY
1. Freeze the loaf for 30 minutes, before starting of.
2. Slice the loaf horizontally with a bread knife into 1/2-inch thick slices.
3. Slice off the crust from the bread slices, cutting 3-4 at a time.

MAKING
4. To make the heart of palm mayonnaise and carrot mayonnaise, in a food processor jar, combine eggs, yolks, salt, and lime juice
5. Blend is short bursts until well amalgamated.
6. With the motor running pour in olive oil, in a thin steady drizzle, through the food chute.
7. Once the mayonnaise has emulsified, divide into two small bowls.
8. Add chopped heart of palm with reserved liquid to one
9. Add chopped cooked carrots to the other and blend well.
10. Season both the mayonnaise with pepper and mustard. Keep aside.
11. To make the tomato filling, in a saucepan heat 3 tablespoons olive oil
12. Add and sauté onions and garlic until soft and transparent.
13. Add blended tomatoes and Parmesan cheese and sauté for 10 minutes.
14. Dissolve flour in a little water and add to the sauce, cooking until it thickens.
15. Adjust seasoning to taste. Keep aside.
16. To make the spinach filling, in a pan, place spinach, add 1/2 cup of milk.
17. Simmer for 5 minutes.
18. Season well.
19. Blend in flour paste made with remaining milk and cook to sauce consistency.
20. On a large rectangular plate place bottom slice of loaf.
21. Alternate with layers of heart of palm mayonnaise, tomato, heart of palm and spinach.
22. Finish with top slice of loaf and insert long toothpicks to keep the layers intact.
23. Use a spatula to neatly cover the whole loaf with carrot mayonnaise.
24. Cover with plastic wrap and refrigerate for at least 1 hour before serving.

SERVING
25. Slice the loaf vertically.
26. Serve with green salad leaves.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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