Tomato Tartare with Pickled Vegetables

by Anthony Marshall

Anthony says ‘This tomato tartare is the perfect starter for a dinner party or to enjoy as a light lunch. When you’re cooking for a large number of people at home, you need to cater for everybody but you should try to avoid making too many dishes. Remember: you want to enjoy the party and spend time with your guests too. By making a vegetarian starter that looks and tastes really good, you’ll have something that everybody will enjoy. No stress, no worries.’


Ingredients

Sesame tuille
20g Egg whites
5g Water 

30g Flour       
25g Soft butter  
Salt - to taste
3g Paprika            
5g White sesame seeds        
5g Black sesame seeds  
     

Tomato tartare
100g Tomatoes            
30g Onion                
20g Chives                
1tbsp Tomato chutney        
1tbsp Sun-blushed tomatoes        

Pickling liquid & vegetables
300ml Water                
200ml Vinegar            
60g Sugar                
1 Large yellow carrot        
1 Large purple carrot        
1 Large carrot            
1 Mouli                
1 Large yellow courgette    

Green tomato gel
500g Green tomatoes        
5g Green chilli            
100g Peeled cucumber        
5g Peeled garlic            
40g Green pepper            
2g Xanthan gum  
         

To garnish
5 Red chicory leaves        
5 Chicory leaves            
20 Edible flowers            
20 Pea shoots            
12g Frisée lettuce            
5g Red sorrel      
     


Method

To make the sesame tuilles:
1. Combine the butter, egg whites, water, salt and flour.
2. Once the mix becomes a paste, leave it to rest in the refrigerator.
3. Pre-heat the oven at 170°C.
4. Using a cardboard template (24 x 3cm) as guidance, spread the tuille mix over parchment paper.
5. Sprinkle with sesame seeds and paprika.
6. Bake in the oven for approximately 8mins until golden brown.
7. Leave to cool at room temperature.

To make the tomato tartare:
1. 
With a knife, engrave an X at the bottom of the tomatoes.
2. Prepare a bowl of ice-cold water (large enough to fit all of the tomatoes).
3. Immerse the tomatoes in a pot of hot boiling water for 10secs and immediately place in the ice-cold water. This will help the skin to separate from the flesh.
4. Once the tomatoes are chilled, drain them and peel off the skin. Cut them into four (lengthways) and, using a sharp knife, cut along the inside part of the flesh to remove the seeds.
5. Cut into cubes of 7mm. Leave to drain on kitchen paper.
6. Peel and finely chop the onion and chives. Place into a bowl and add the finely chopped sun-blushed tomatoes, tomato chutney, a pinch of salt and the diced tomatoes.
7. Mix the ingredients and place the mixture on kitchen paper. Cover with Clingfilm and store in the refrigerator.

To make the pickling liquid & vegetables:
1.
 Put the vinegar, sugar and water in a small saucepan and bring to the boil.
2. Meanwhile, peel and slice the carrots, mouli and courgette 2mm thick lengthways.
3. Once the liquid is boiling, place the sliced vegetables into the pickled liquid until softened. Then drain off and leave to cool on kitchen paper.
4. Once cooled, roll the vegetables up, and trim to the same height.

Pickle the purple carrots last as, otherwise, the colour will bleed and stain the other vegetables.


To make the green tomato gel:
1.
 Roughly cut the green tomatoes, chilli, cucumber, garlic and green pepper.
2. Blend and pass through a fine sieve.
3. Pour the mixture back into the blender. Add the xanthan and blitz thoroughly.
4. Pour into a container and leave in the refrigerator to chill.

To serve:
1. 
Place a circular ring into the centre of a shallow serving bowl.
2. Spoon the tomato mixture into the ring and, using the back of the spoon, slightly press it down.
3. Remove the ring and place the rolled vegetables on top, alternating the colour of the vegetables.
4. Place the leaves of chicory and frisée between the vegetables and garnish with the pea shoots, sorrel leaves and edible flowers, ensuring that the gaps are filled.
5. Spoon the green tomato gel around the dish and place the tuille on the side of the plate.

Serves 10


Anthony Marshall is the Executive Chef at The Hilton Hotel, Park Lane. 




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