Chef Chris Tustian has blown in to the Cradle of Humankind, and Roots restaurant is in for quite a ride. Try his Tomato Consommé…
- 4 x 250g packs of cocktail tomatoes
- 50g basil
- 50g thyme
- 2 small cloves of garlic, crushed
- pinch of Maldon sea salt
- 150g of cream cheese
- 4 leaves of gelatine (or 2 knife tips of agar agar for a vegan option)
- For the consommé, cut cocktail tomatoes in half and place in a metal pot. Add basil, thyme, crushed garlic and salt. Add 250ml water and cover the pot with cling film or tin foil and leave on stove on very low heat (6-8 hours). Then pass the consommé through a muslin cloth and stop when you see the red tomato liquid reach the cloth. You only want the flavourful clear liquid. Set aside for later.
- To make the jelly, discard the basil and thyme from the cooked tomatoes. Put tomatoes in a food processor and blitz to a smooth liquid. Pass the blitzed liquid through a fine sieve. Place in a pan and warm gently. While warming add agar agar to warm liquid and whisk (if you opted for the gelatine, soften it first in iced water and, once soft, whisk into warm liquid). Pour into shallow tray and place in a fridge until set (1-2 hours).
- Cut the jelly to the desired shape and size and place in deep plate or bowl. Add cream cheese and fresh basil, then pour consommé into the bowl. The consommé complements the jelly and cheese and should not fill the entire bowl. You can serve the consommé hot or cold.
Wine suggestion: De Wetshof Riesling