Tomato essence201111216752 by dfsiopmhy6

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									                                                                                                                              bbc.co.uk/food



                                   Tomato essence
                                                                                                               overnight
                                                                                                               preparation time
                                   Ingredients
                                                                                                               no cooking
                                    2kg /4lb 6½oz cherry tomatoes                                              required
                                    1 baby fennel, sliced                                                      cooking time

                                    1 garlic clove, finely sliced                                              Makes 800ml/1 pint
                                                                                                               9fl oz
                                    ½ celery stick, chopped
                                    ½ banana shallot, finely sliced
                                    1 sprig fresh basil                                                       By Raymond Blanc
                                                                                                              From Raymond Blanc's Kitchen
                                    1 sprig fresh thyme
                                                                                                                   Secrets
                                    1 sprig fresh garlic flowers or chive flowers
                                    4-6 drops Tabasco sauce
                                    1 tbsp Worcestershire sauce
                                    2-3 dashes angostura bitters

                                   Preparation method
                                   1. Place all of the ingredients into a bowl and mix together.
                                   2. Place the mixture, in batches, into a food processor and pulse five
                                     times for 1-2 seconds each time. Transfer the purée into a large bowl
                                     and repeat until all of the vegetables have been puréed.
                                   3. Cover the bowl with cling film and chill in the fridge for six hours.
                                   4. Line a clean bowl with a large piece of muslin and spoon in the
                                     tomato mixture. Draw the corners of the muslin cloth together and tie
                                     up tightly. String the muslin 'bag' up above the bowl to catch the
                                     strained juices. Leave to strain overnight. (Do not be tempted to
                                     squeeze the muslin.)
                                   5. Once strained, cover and refrigerate until needed.




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