ACIDULATED SOY
- 125ml Kikkoman Soy Sauce
- 35ml lemon juice
- 15 dashes red tabasco
Tomato, red pepper, tomato snow
Tomato, red pepper, tomato snow
8 min
Ingredients
FOR THE TOMATO
- 9 yellow plum tomatoes
- 9 red plum tomatoes on the vine
- 6g harissa paste
- 50ml acidulated soy
- 30ml vegetable oil
FOR THE FROZEN TOMATO WATER
- 500g plum tomatoes, chopped
- 2 tbsp kimchi base
- 5 tbsp fermented yuzu and pepper vinegar
- 3 shallots, chopped
- 100ml vodka
- 40ml Kikkoman Soy Sauce
- 10 basil leaves, chopped
- Green chilli & yuzu mix, for seasoning
FOR THE ROMESCO PUREE
- 500g piquillo peppers
- 250g toasted almonds
- 1 clove garlic, microplaned
- 20ml sherry vinegar
- 20ml olive oil
- Salt
FOR THE RED PEPPER TUILE
- 15ml hazelnut oil
- 25ml olive oil
- 10g red pepper powder
- 50g flour
- 2g salt
FOR THE GARNISH
- Picked basil
- Picked shiso
- Alyssum flowers
Method
ACIDULATED SOY
Combine the ingredients in a container. Pass through a fine mesh sieve and refrigerate until ready to use.
FOR THE TOMATO
Halve the tomatoes into rounds. Semi dehydrate for 1.5 hours. Blend together kimchi, harissa, acidulated soy and the oil. When ready to serve, dress the tomatoes in the marinade.
FOR THE FROZEN TOMATO WATER
Blend together all ingredients, except the green chilli and yuzu mix. Add the green chilli and yuzu mix for seasoning. Hang overnight and then freeze in liquid nitrogen.
FOR THE ROMESCO PUREE
Add all ingredients, except the olive oil, to a blender and blend. Slowly add the olive oil, to emulsify. Check the seasoning and add to a piping bag.
FOR THE RED PEPPER TUILE
Mix all the ingredients together and spread on a silicon mould. Bake at 150°C for 8 minutes and when still hot remove them from the mould. Directly place the tuile between two tartelette moulds and leave to cool down. Once cool, remove from the mould.
FOR SERVING
Spoon the romesco puree into the bottom of the bowl. Dress the tomatoes in acidulated soy. Finish with the frozen snow and then dress the red pepper tuile with flowers and place on top.
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