Tomato Masterclass
5 ways with tomatoes! Tomato Consommé, Smoked Haddock Welsh Rarebit, Chutney, Confit Tomatoes and Tomato Salad!
Ingredients
Tomato Consommé - Serves 4
- 2.5kg ripe tomatoes
- 1 shallot, peeled
- 1 clove garlic, peeled
- Confit tomatoes
- 12 cherry tomatoes
- Olive oil to cover
- Garnish
- Basil/garden herbs
- Basil oil
Smoked Haddock Welsh Rarebit - Serves 2
- 350g grated cheddar cheese
- 300ml milk from poaching the haddock
- 1 tsp Worcester sauce
- 2 tbsp English mustard
- Few drops Tabasco
- 4 tbsp plain flour
- 2 egg yolks
- 2 x 200g undyed smoked haddock
- Milk to cover
- 4 tomatoes, sliced
- Few chives chopped mixed with 2 tbsp olive oil
Chutney
- 1 onion, grated
- 1 red chilli
- 1 tbs veg oil
- 8 tomatoes, diced
- 2 Bramley apples grated
- 100g sultanas
- 300g demerara sugar
- 2 star anise1 cinnamon stick
- 200ml white wine vinegar
Confit Tomatoes
- 400g cherry tomatoes, halved
- 100ml olive oil
- Few sprigs thyme
- Few sprigs rosemary
Tomato Salad - Serves 1
- 2 large tomatoes diced
- 1 tbsp olive oil
- ½ tbs sherry vinegar
- Few chives
- Salt and pepper
Method
Tomato Consommé
Wash and cut the tomatoes. Robo-coupe well with the shallot and garlic, pop into a muslin bag over a sieve and bowl tie with string tightly. Hang for 8 hours minimum. Cover the cherry tomatoes in olive oil in a small pan cook at 160c for 1 hour drain and cool.
To serve ladle the consommé into bowls divide the tomatoes garnish with herbs and basil oil.
Smoked Haddock Welsh Rarebit
Place the haddock into a pan cover in milk and poach gently for 3 to 4 minutes. Drain the fish and keep the milk. Heat a large pan to a medium heat pop in the cheese, poaching milk (300ml), tabasco, Worcester sauce and mustard. Whisk together until all melted then take off the heat, beat in the flour and egg yolks, pour onto a lined tray and chill until firm. Sit the fish onto an ovenproof tray top with some of the rarebit grill until hot and bubbly. Slice the tomatoes pop onto plates top with fish drizzle chive oil around.
Chutney
Pop the sugar in a pan bring to a caramel then add the apples onions and vinegar bring to the boil stirring then add all the rest of the ingredients and gently cook for 5 minutes.
Can be spread over toast topped with fresh tomatoes and rarebit and grilled.
Confit tomatoes
Pre heat the oven to 200c. Roast the cherry tomatoes in the oil and thyme for 30 minutes.
Tomato Salad
Mix together and serve.
Ingredients
Tomato Consommé - Serves 4
- 2.5kg ripe tomatoes
- 1 shallot, peeled
- 1 clove garlic, peeled
- Confit tomatoes
- 12 cherry tomatoes
- Olive oil to cover
- Garnish
- Basil/garden herbs
- Basil oil
Smoked Haddock Welsh Rarebit - Serves 2
- 350g grated cheddar cheese
- 300ml milk from poaching the haddock
- 1 tsp Worcester sauce
- 2 tbsp English mustard
- Few drops Tabasco
- 4 tbsp plain flour
- 2 egg yolks
- 2 x 200g undyed smoked haddock
- Milk to cover
- 4 tomatoes, sliced
- Few chives chopped mixed with 2 tbsp olive oil
Chutney
- 1 onion, grated
- 1 red chilli
- 1 tbs veg oil
- 8 tomatoes, diced
- 2 Bramley apples grated
- 100g sultanas
- 300g demerara sugar
- 2 star anise1 cinnamon stick
- 200ml white wine vinegar
Confit Tomatoes
- 400g cherry tomatoes, halved
- 100ml olive oil
- Few sprigs thyme
- Few sprigs rosemary
Tomato Salad - Serves 1
- 2 large tomatoes diced
- 1 tbsp olive oil
- ½ tbs sherry vinegar
- Few chives
- Salt and pepper
Method
Tomato Consommé
Wash and cut the tomatoes. Robo-coupe well with the shallot and garlic, pop into a muslin bag over a sieve and bowl tie with string tightly. Hang for 8 hours minimum. Cover the cherry tomatoes in olive oil in a small pan cook at 160c for 1 hour drain and cool.
To serve ladle the consommé into bowls divide the tomatoes garnish with herbs and basil oil.
Smoked Haddock Welsh Rarebit
Place the haddock into a pan cover in milk and poach gently for 3 to 4 minutes. Drain the fish and keep the milk. Heat a large pan to a medium heat pop in the cheese, poaching milk (300ml), tabasco, Worcester sauce and mustard. Whisk together until all melted then take off the heat, beat in the flour and egg yolks, pour onto a lined tray and chill until firm. Sit the fish onto an ovenproof tray top with some of the rarebit grill until hot and bubbly. Slice the tomatoes pop onto plates top with fish drizzle chive oil around.
Chutney
Pop the sugar in a pan bring to a caramel then add the apples onions and vinegar bring to the boil stirring then add all the rest of the ingredients and gently cook for 5 minutes.
Can be spread over toast topped with fresh tomatoes and rarebit and grilled.
Confit tomatoes
Pre heat the oven to 200c. Roast the cherry tomatoes in the oil and thyme for 30 minutes.
Tomato Salad
Mix together and serve.
