Tel: 01189 888 500
Fax: 01189 889 338

L'ortolan,
Church Lane,
Shinfield,
Reading,
RG2 9BY

Tomato Gazpacho

tomato consommé

bloody mary sorbet

pressed tomato terrine

picadon goats cheese fondue

A dish that really catches the essence of the summer, wait until May or June before using tomato as the main ingredient in a dish, the flavour has increased and the acidity reduced leaving a much better result all round. When possible buy tomatoes that have been ripened on the vine. This dish also works very well with the addition of some poached lobster or langoustine.

Tomato consommé

Ingredients

1 kg cherry vine tomatoes

1 stick celery, roughly chopped

2 shallots, finely chopped

1 clove garlic

1 sprig thyme

25g tarragon

75g basil

5ml Worcester sauce

dash Tabasco sauce

salt & sugar to taste

Preparation

1. Place all ingredients in a liquidiser and blitz until smooth

2. Put in the fridge and allow to marinade for 3 hours

3. Hang in a muslin cloth and allow to drip through slowly overnight

4. Correct seasoning

Bloody Mary Sorbet

Ingredients

1 kg plum tomatoes, chopped

100g onions, finely chopped

75ml olive oil

250ml tomato juice

100ml stock syrup

10ml white wine vinegar

75ml vodka

dash Tabasco sauce

dash Worcester sauce

celery salt to taste

Preparation

1. Sweat onions in olive oil until soft, add tomatoes & cook out unitl the mix has reduced in quantity by half, allow to cool

2. Blend tomato mix with the tomato juice, stock syrup, vinegar & vodka, pass through a fine sieve, season to taste with the Tabasco, Worcester & celery salt

3. Churn in a ice cream machine and reserve

Tomato Terrine

Ingredients

24 plum vine tomatoes

salt & pepper to taste

75ml 8 year old balsamic vinegar

Preparation

1. Take the tomatoes and blanch, refresh, peel, de-seed and cut into petals, place onto kitchen paper to remove excess moisture

2. Season tomato petals & add balsamic vinegar

3. Line a small triangular terrine mould with cling film and layer the tomato petals, press with 10kg minimum weight overnight

Goats Cheese Fondue

Ingredients

100g picadon goats cheese

50g crème fraiche

25ml double cream

Preparation

1. Blend goats cheese & crème fraiche until smooth, add cream & season, place in fridge

2. Quenelle and place back in the fridge 1 hour before required.

Garnish

Extra virgin olive oil

Sprigs of basil cress

Dried basil crisps

Al’s advice

Keep the left over tomato pulp for the base for pasta sauce.