The Greenhouse - my starter for Great British Menu 2017

Phil Carmichael

Phil Carmichael

6th June 2017

The Greenhouse - my starter for Great British Menu 2017

The Greenhouse - my starter for Great British Menu 2017

Ingredients

  • Tomato consommé:
  • 2k Cherry vine tomatoes
  • 2pcs Cloves of garlic
  • ½ Bulb of fennel
  • Salt and pepper
  • Tomato jelly:
  • 500ml Tomato consommé
  • 3leaves Gelatine
  • Black olive crumble:
  • 500g Pitted black olives cut
  • Tomato tartare:
  • 1kg Plum tomatoes
  • 2 sprigs Thyme
  • 2pcs Garlic cloves
  • 2tbsp Lilliput capers
  • 2 Shallots diced
  • Chopped chives
  • Olive oil
  • Sea salt
  • Burrata:
  • 4pcs Burrata
  • Balsamic gel:
  • 300ml Water
  • 275ml Aged balsamic vinegar
  • 75g Sugar
  • 75g Basil
  • 4g Agar agar
  • Tomato salad:
  • 1 case of assorted isle of white heritage tomatoes
  • 10pcs Baby onions
  • Picked chervil
  • Picked micro basil
  • Picked tarragon
  • Pea shoots
  • Salt
  • Pepper
  • Stuffed tomato:
  • 4pcs Medium sized ox heart tomatoes
  • Burrata mix
  • Tomato tartare

Method

Tomato consommé:
Crush the cherry tomatoes and add all other ingredients. Allow to stand for 1 hour at room temp then blitz with a bamix roughly. Strain mixture into double lined muslin and hang overnight. Season liquid and reserve.
Tomato jelly:
Bloom gelatine in ice and dissolve in warm consommé. Set in trays.
Black olive crumble:
Dehydrate then blitz.
Tomato tartare:
Quarter the tomatoes and remove stem head. Marinate with all other ingredients for 30 minutes. Place in dehydrator and dehydrate for 3 hours. Dice tomatoes and add capers, shallots, chives and olive oil. Season to taste and reserve.
Burrata:
Drain Burrata and place in a bowl. Break up with a spoon and season heavily chill.
Balsamic gel:
Boil water, vinegar, sugar and pour over basil, muddle. Strain off and blitz in the agar agar. Cook as usual and chill. Blitz when set into soft gel.
Tomato salad:
Blanch and skin an assortment of heritage cherry tomatoes, marinate in some tomato consommés and salt and reserve at room temperature. Peel and half the onions and burn with a blow torch, reserve. Cut an assortment of the layer tomatoes and remove the seeds intact, marinate in consommé and salt and reserve at room temperature.
Stuffed tomato:
Blanch and skin tomatoes, remove the seeds using a Parisian scoop. Season the inside of the tomato and carefully stuff with Burrata and tartare. Season outside of tomato and leave at room temp.
To finish:
Serve with warm chargrilled focaccia.