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Tomatoes with Yoghurt and Basil
Recipe by Aaron Sanders
Excite your taste buds with these olive oil and vanilla poached tomatoes served with yoghurt sorbet, basil oil and chips and a salt and pepper tuile.
- Steps
- Ingredients
Ingredients
Olive Oil and Vanilla Poached Tomatoes
Yoghurt Sorbet
Basil Oil and Basil Chips
Salt and Pepper Tuile
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Steps
- Preheat oven to 130°C fan-forced. Prechill ice cream machine.
- For the Poached Tomatoes, cut the larger tomatoes into shapes and sizes about the same as the smallest tomatoes to ensure an even cooking time. Place into a medium baking dish.
- Pour in enough oil to cover the tomatoes. Add the vanilla beans and seeds, pepperberries and orange rind. Cook until just collapsed, about 40 minutes. Remove from the oven.
- Remove 2-3 tablespoons of the tomato oil and reserve. Remove the tomatoes and set aside at room temperature.
- For the Sorbet, place the sugar, water and lemon rind into a small saucepan and bring to a simmer. Once the sugar is dissolved, remove from the heat and allow to infuse for 15 minutes.
- Meanwhile, place the egg whites into the bowl of a stand mixer and whisk to soft peaks.
- Once the sugar syrup is infused, return to simmering point then strain and slowly add to the egg whites, whisking continuously. Once combined, whisk in the yoghurt and transfer to the freezer to chill.
- Once chilled, pour into the ice cream churner and churn until set. Set aside in the freezer until required.
- Increase oven to 180°C.
- For the Basil Oil, bring a small saucepan of water to the boil. Blanch all but 12 basil leaves for 2 minutes. Remove the basil and squeeze out excess water with paper towel. Pour the grapeseed oil over the basil and process with a stick blender into a smooth mix. Pour into a sieve lined with muslin cloth and set aside to strain. Season the oil with salt, to taste. Transfer to a squeeze bottle.
- For the Basil Chips, heat the rice bran oil in a deep saucepan to 175°C. Ensure reserved leaves are completely dry then carefully add the basil leaves to the oil, in batches, and cook until translucent, about 40 seconds. Transfer to paper towel to cool and crisp.
- For the Salt and Pepper Tuile, place the egg white, sugar, flour and melted butter in the canister of a stick blender to a smooth paste. Spread half of the mix over 2 silicone baking mats until it almost transparent.
- Sprinkle with lemon myrtle, salt and pepper. Bake until golden brown all over, about 8 minutes.
- Remove from the oven and use an offset spatula to remove from the silicone mat. Set aside on a wire rack to cool and harden, then break into shards to serve.
- To serve, place the tomatoes into the center of each serving bowl. Cover with some of the tomato oil and a few dots of the basil oil. With an ice cream scoop, make a large ball of the yoghurt sorbet and carefully place onto the tomatoes. Add some tuile and garnish with basil chips Serve with basil oil on the side.
