Tomato and parmesan crumble

jan bretschneider

jan bretschneider

14th September 2011
jan bretschneider

Tomato and parmesan crumble

one of our canapes

Ingredients

  • Black olive Crumble Topping
  • 175g Flour
  • 75g Butter, softened
  • 40g black olive
  • Blend butter with black olives and chill
  • Mix butter and flower in robo coup
  • Add pinch of salt and back on 180 for 15 minutes or until crunchy
  • Tomato bavoir
  • 50ml olive oil
  • 500gr chopped tomato
  • ½ Spanish onion finely diced
  • ½ bay leave
  • 10gr tomato puree
  • 2 cloves of garlic
  • Sweat of the onions in olive oil and add the bay leave garlic and tomato puree
  • Cook on low heat for 2-3 minutes and add the tomatoes.
  • Slowly stew the mix until thick.
  • Season and blend and pass.
  • 2 leaves of gelatine
  • 50ml white wine vinegar reduced by half
  • Dissolve the gelatine in WW vinegar and add to the passed tomato base.
  • Cool the base
  • Whip 200ml of double cream and fold carefully under the cold tomato base.
  • Season and fill into shot glasses
  • Tomato water jelly
  • 15 plum tomatoes
  • 2 sticks of celery
  • 1 clove of garlic
  • 2 pinches of salt
  • Blitz everything together and hang over night in the fridge
  • Soften 3.5 leaves gelatine in 250ml tomato water and heat to dissolve
  • Pass and cool before topping the bavoir with the jelly
  • Parmesan espuma
  • 50gr flower
  • 50gr butter
  • 400ml milk
  • 60gr grated parmesan
  • 60ml cream
  • 150ml tomato water
  • Juice of ½ lemon
  • Seasoning
  • In a medium saucepan melt the butter, add the flour to make a roux, add seasoning.
  • In a separate saucepan bring the milk and stock to the boil; add ladles of boiling milk-stock one at a time to the cooked roux. Stir well after each addition to secure a smooth sauce. Add the rest of the milk and cook the sauce for six minutes over a moderate heat.
  • Add the grated Parmesan cheese to the double cream and blend.
  • Pass the Parmesan cream through a fine sieve and pour into a cream whipper, charge with two pellets, shake vigorously and let the espuma chill over ice.
  • Tomato and olive salad
  • Blanch 2 tomatoes and dice finely
  • Chop 5 black olives finely and mix with tomatoes
  • Place on top of the jelly

Method

extra
olive tapanade

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.