Frozen Tomato Consomme
with a burrata mille feuille
This recipe is such an amazing one. No cooking involved for the consomme, and it is completely vegan, but I task you to find a devout carnivore who doesn't love this recipe! The flavour is outstanding and really surprising, as it looks just like red water.
Ingredients (For the consommé)
1.4 kg flavoursome, ripe tomatoes
1 red onion
1 bunch of basil
Pinch of caster sugar (if required)
For the mille feuille: -
200g Puff pastry
1 small ball of Burrata
a little extra virgin olive oil
For the pesto: -
1 large bunch basil
1 clove garlic, crushed
100g pine nuts
100ml extra virgin olive oil
80g parmesan cheese, grated
to serve: -
diced tomatoes & picked basil
1. Dice the tomatoes and place in a bowl with any tomato vines. Roughly chop the onion, tear the basil and add to the bowl, season with salt and mix well.
2. In batches, “pulse” in a food processor until broken down but still quite rough. Transfer to a freezer bag, seal and freeze flat until solid.
3. On the day of serving, defrost the mix, whilst still in the bag, bash the solid mix with a rolling pin until well broken down. Place this mix in a colander lined with muslin or a Damp j cloth and allow the juice to drip through, this will take a while.
4. Meanwhile, prepare the puff pastry. Roll to 2mm thickness and cut into 8 oblongs (3cm x 6cm) Place on a baking sheet and chill for 15 minutes. Then, place another tray on top and then bake at 190°C for 8 minutes, remove the top tray and then bake again for another 3 minutes until golden brown and perfectly crisp, transfer to a tray and allow to cool.
5. Make the pesto, place the basil, garlic, pine nuts and most of the olive oil in a processor and blitz until smooth. Add the parmesan, mix, then season with salt to taste.
6. Drain the burrata, roughly chop it and season with salt, black pepper and e virgin olive oil.
7. With tomato consommé taste the juice (it should yield approx. 500 – 600mls) and again check the seasoning and add vinegar and sugar to taste. and chill (I like to serve this ice cold). (With the remaining tomato pulp, use in a pasta sauce or its great as a risotto
8. When ready to serve, assemble the “mille feuille” with the burrata and spoon on some pesto, on the side. Put the diced tomatoes and small basil leaves in a bowl, pour in the consommé at the table, serve immediately.
WITH BURRATA, CRUMB & BASIL OIL
So what to do with the glut of summer tomatoes? Who doesn’t love the combination of tomato & basil? With the extra addition of divine, creamy burrata and then a double carb hit of risotto and dried bread crumbs. The tomato sauce is a simple tomato sauce, requiring only four things; tomatoes, butter, olive oil and garlic. You can start the tomato sauce the day before if you wish… Basil oil is a cheffy touch to put to home cooking. If, like me, you are too lazy to make basil oil at home, simply tear fresh basil over at the end… If you do make it, it is amazing stored in the freezer until needed. It will stay fresher and last longer! Freeze it flat and it wil defrost in seconds.
TIP: - Note this recipe is for small, datterino tomatoes – any cherry tomato is great to use as there is no peeling or deseeding involved J
For the tomato sauce: -
2 tbsp extra virgin olive oil
2 garlic cloves, crushed to a paste
1kg datterino tomatoes
For the basil oil; -
1 bunch of fresh basil, picked
300mls flavourless oil (sunflower, grapeseed)
For the Crumb: -
4 slices focaccia or similar, dried over night
For the Risotto: -
2 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
250g risotto rice
150ml rose or white wine
800mls hot chicken stock
100g parmesan cheese, grated
To Serve: -
2 buffalo mozzarella or 1 burrata, drained and torn
1) Make the tomato sauce by heating the butter and olive in a heavy based, wide angled pan. Add the garlic and saute for a minute. Throw in the tomatoes and turn over a few times add a pinch of salt. Put a lid on a cook gently for 30 minutes.
2) Then, take the lid off and cook for a further 90 minutes, stirring every 20 minutes or so. Then, remove from the heat and set aside.
3) Make the basil oil: - blanch the basil leaves in water for 2 seconds and refresh in iced water until cold. Squeeze dry and place in a sieve lined with a j cloth. Transfer to a food processor add the oil and blitz on the highest speed for 3 minutes, until thoroughly combined. Drain through a clean j cloth, transfer to a jar and store in the fridge until needed.
4) Make the crumb. Bake the focaccia slices in a hot oven for 3 minutes until golden brown. Blitz to a rough crumb and fry in some butter, very gently for 30 minutes, stirring occasionally season with salt until the flavour is super concentrated, drain the crumb on some kitchen towel.
5) Make the risotto: - heat the olive oil and butter in a pan and cook the onion and garlic and cook for five minutes until soft and translucent add the rice and cook for 1 minute,
6) Add the wine and cook for 1 minute.
7) Add all of the tomato sauce and cook for 1 minute, then start adding the stock, ladle by ladle stirring all the time on a medium heat, until all of the stock is absorbed and the rice is aldente. Turn off the heat and allow to rest for a few minutes.
8) Stir in the parmesan cheese and season. Then immediately turn onto a serving dish, scatter over the crumbs, mozzarella or burrata and fresh basil or basil oil.