Luxe-taste: Chefs Josean Alija and Daniel Patterson

The story of two sustainable chefs

 

Tomatoes in Sauce

Two heads are better than one… even in a kitchen

Combining the talents of two luxe-chefs, Josean Alija, of Restaurant Nerua from Bilboa and Chef Daniel Patterson from Coi Restaurant, San Francisco…. here is an exclusive restaurant from the star chefs.

Elaborate and quite detailed, this is definitely a recipe for those wanting to expert and impress

A recipe for those who can’t make it to Bilboa, Spain for this very special event where the two chefs will join forces and cook a magnificent meal for lucky diners at the
Guggenheim Museum Bilbao.

                                                             

Chef Josean Alija


Chef Daniel Patterson


Both Patterson and Alija share a commitment to sustainability. They seek to adapt this environmental-gastronomic approach to their immediate environments by researching and reappraising the value of products and species that risk disappearing or which are underused. They both create an innovative local cuisine by manipulating tastes, smells, colours and textures to achieve unfamiliar results with familiar products.

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TOMATOES IN SAUCE WITH HERBS AND CAPERS

This recipe is divided into 4 parts:
  1. Lime-pickled tomatoes.
  2. Tomato filling.
  3. Tomato and caper soup.
  4. Stock for steaming the tomatoes.
FOR STEAMING THE TOMATOES.
OARWEED STOCK
Ingredients:
          500 g water.
          30 g salted oarweed (Laminaria digitata).
Preparation: Soak the seaweed in a bowl with plenty of water for 5 minutes to desalt.
Combine the seaweed and water in a vacuum bag. Vacuum seal at 100% and leave to stand at room temperature for 30 minutes. Cook in a Roner at 60ºC for 45 minutes. Strain the stock.
FOR THE TOMATO AND CAPER SOUP:
TOMATO WATER
Ingredients:
          1,000 g ripe cherry tomatoes
          Table salt.
          Sugar.
Preparation: Rinse the tomatoes in cold water and dry them well. Process in a Thermomix with a pinch of salt and sugar.
Transfer to a vacuum bag and seal at 100%. Freeze the bag over a flat surface.
Clarification is performed by means of a process called syneresis or ‘weeping’. The frozen liquid is placed in a muslin strainer suspended inside the refrigerator at 7°C. Thawing produces a completely transparent and clarified water.
GASTROVAC TOMATO AND CAPER STOCK
Ingredients:
          250 g tomato water.
          100 g Ballobar capers, destalked.
Preparation: Combine the capers and cold tomato water in the Gastrovac. Set the appliance at 62ºC for 60 minutes. The countdown will start once the set temperature has been reached. Then strain the infusion directly through a Superbag. Chill the liquid in an ice bath.
TOMATO AND CAPER SOUP.
Ingredients:
          200 g tomato and caper stock.
          0.2 g xanthan gum.
Preparation: Dissolve the xanthan gum in the liquid with a hand-held blender until smooth. Transfer the mixture to a container and place it inside the vacuum sealer. Apply a vacuum in order to remove air bubbles formed when blending the xanthan gum with the liquid. Season with salt if needed. Transfer the soup to test tubes and place them in a Ronerat 70ºC until needed.
FOR THE TOMATO FILLING:
TOMATO SAUCE
Ingredients:
          1,200 g ripe cherry tomatoes
          12 g virgin olive oil.
          Table salt.
          Sugar.
Preparation: Rinse the tomatoes in cold water, dry well and place on a tray. Season with salt, sugar and oil.
Bake in the oven at 170ºC for 20 minutes. Strain the tomatoes in a colander together with the cooking liquid, pressing firmly on the tomatoes. Reduce the liquid obtained to half its volume. Refrigerate.
COLD INFUSIONS:
TOMATO AND LEMON GRASS SAUCE
Ingredients:
          100 g tomato sauce.
          6 g crushed lemon grass.
Preparation: Process the ingredients with a hand-held blender for 1 minute, then pass through a fine strainer. Season with salt and add sugar if needed. Set aside.
TOMATO AND CHIVE SAUCE
Ingredients:
          100 g tomato sauce.
          6 g chopped chives.
Preparation: Process the ingredients with a hand-held blender for 1 minute, then pass through a fine strainer. Season with salt and add sugar if needed. Set aside.
TOMATO AND MINT SAUCE
Ingredients:
          100 g tomato sauce.
          6 g peppermint leaves.
Preparation: Process the ingredients with a hand-held blender for 1 minute, then pass through a fine strainer. Season with salt and add sugar if needed. Set aside.
TOMATO AND ROSEMARY SAUCE
Ingredients:
          100 g tomato sauce.
          6 g rosemary leaves.
           
Preparation: Process the ingredients with a hand-held blender for 1 minute, then pass through a fine strainer. Season with salt and add sugar if needed. Set aside.
TOMATO AND CHERVIL SAUCE
Ingredients:
          100 g tomato sauce.
          6 g chervil leaves.
Preparation: Process the ingredients with a hand-held blender for 1 minute, then pass through a fine strainer. Season with salt and add sugar if needed. Set aside.
FOR THE LIME-PICKLED CHERRY TOMATOES:
PICKLING LIME SOLUTION:
Ingredients:
          2,000 g water.
          40 g pickling (slaked) lime.
Preparation: Combine the lime and water in a pot, stir well and set aside.
LIME-PICKLED CHERRY TOMATOES.
Ingredients:
          20 cherry tomatoes size 30-32 mm in variety of shapes and colours (5 per person). Each tomato will be filled with a different sauce.
          Pickling lime solution.
          Water
          Table salt.
Round  yellow cherry tomato with MINT
Round  orange cherry tomato with LEMON GRASS
Round  red cherry tomato with CHIVE
Heart-shaped red cherry tomato with ROSEMARY
Pear-shaped cherry tomato with CHERVIL
Preparation: Bring plenty of salted water (12 g salt/100 g of water) to the boil.
Blanch the tomatoes long enough to loosen the skin (there is no need to score them, the skin cracks with the sudden change of temperature and they can be easily peeled). Immediately refresh them in an ice bath and peel.
Place them in the pot with the pickling lime solution. Stir the contents of the pot every 10 minutes to prevent the lime from decanting and ruining the pickling process. Leave them in the lime for 3 hours. Rinse well under cold             running water to remove any trace of lime.
FOR THE CANDIED TOMATOES:
30º SYRUP
Ingredients:
          500 g water.
          150 g sugar.
Preparation: Combine the water and sugar in a pan and bring to the boil. Then remove from the heat, leave to cool and set aside.
CANDIED LIME-PICKLED TOMATOES
Ingredients:
          20 lime-pickled cherry tomatoes.
          650 g 30º syrup.
Preparation: Combine the tomatoes with the syrup in a vacuum bag. Spread them out in the bag and vacuum seal at 100%. Cook in a steam oven for 40 minutes at 100ºC. Remove the tomatoes from the bag and lay them out over parchment paper. Place in a drying oven for 30 minutes at 80ºC. Set aside.
FILLED TOMATOES
Use a syringe to fill the tomatoes with the different sauces.
Serve one of each variety per person.
Aromatise the rosemary tomatoes on the grill over holm oak-wood embers as soon as the dish has been ordered, then toast them with a blow torch.
OTHERS:
8 tiny basil leaves
FINISHING:
Pour the seaweed stock in a steamer and insert the rack. Place the tomatoes on the rack and steam for 30 seconds.
Have the tomato and caper soup ready in test tubes in the Roner at 70ºC. Select the basil leaves.
PRESENTATION:
Arrange the hot tomatoes on the plate. Pour the 70ºC caper and tomato soup from a test tube around the tomatoes and place basil leaves over the sauce.

 

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