Tomato & fig leaf vinaigrette
Directions
- 1Cut 800 grams of overripe tomatoes in four and transfer them into a blender.
- 2Cut 800 grams of overripe tomatoes in four and transfer them into a blender.
- 3Cut 800 grams of overripe tomatoes in four and transfer them into a blender.
- 4Also add a cleaned shallot.
- 5Also add a cleaned shallot.
- 6Also add a cleaned shallot.
- 7Add 50 grams of sushi vinegar.
- 8Add 50 grams of sushi vinegar.
- 9Add 50 grams of sushi vinegar.
- 10Add 100 grams of ginger syrup.
- 11Add 100 grams of ginger syrup.
- 12Add 100 grams of ginger syrup.
- 13Add 5 grams of salt.
- 14Add 5 grams of salt.
- 15Add 5 grams of salt.
- 16Add 3 pieces of star anise.
- 17Add 3 pieces of star anise.
- 18Add 3 pieces of star anise.
- 19Add 5 black peppercorns.
- 20Add 5 black peppercorns.
- 21Add 5 black peppercorns.
- 22Add 2 sprigs of basil.
- 23Add 2 sprigs of basil.
- 24Add 2 sprigs of basil.
- 25Blend until smooth.
- 26Blend until smooth.
- 27Blend until smooth.
- 28Pour the tomato mixture on a sieve lined with a rinsed kitchen towel and let it drain in your fridge for a couple of hours.
- 29Pour the tomato mixture on a sieve lined with a rinsed kitchen towel and let it drain in your fridge for a couple of hours.
- 30Pour the tomato mixture on a sieve lined with a rinsed kitchen towel and let it drain in your fridge for a couple of hours.
- 31After that, pour the broth into a pan and let it reduce until you are left with 200 grams of liquid.
- 32After that, pour the broth into a pan and let it reduce until you are left with 200 grams of liquid.
- 33After that, pour the broth into a pan and let it reduce until you are left with 200 grams of liquid.
- 34Add a knife tip of xanthan gum to the broth.
- 35Add a knife tip of xanthan gum to the broth.
- 36Add a knife tip of xanthan gum to the broth.
- 37Transfer 30 grams of fig leaves into a blender.
- 38Transfer 30 grams of fig leaves into a blender.
- 39Transfer 30 grams of fig leaves into a blender.
- 40Add 150 grams of neutral oil.
- 41Add 150 grams of neutral oil.
- 42Add 150 grams of neutral oil.
- 43Blend until the temperature of the oil is 65 degrees Celsius.
- 44Blend until the temperature of the oil is 65 degrees Celsius.
- 45Blend until the temperature of the oil is 65 degrees Celsius.
- 46Pour the oil on a super fine sieve and let it drain for a couple of hours in your fridge.
- 47Pour the oil on a super fine sieve and let it drain for a couple of hours in your fridge.
- 48Pour the oil on a super fine sieve and let it drain for a couple of hours in your fridge.
- 49Mix the broth and oil just before serving.
- 50Mix the broth and oil just before serving.
- 51Mix the broth and oil just before serving.
Ingredients
- 800 grams overripe tomatoes
- 800 grams overripe tomatoes
- 800 grams overripe tomatoes
- 1 cleaned shallot
- 1 cleaned shallot
- 1 cleaned shallot
- 50 grams sushi vinegar
- 50 grams sushi vinegar
- 50 grams sushi vinegar
- 100 grams ginger syrup
- 100 grams ginger syrup
- 100 grams ginger syrup
- 5 grams salt
- 5 grams salt
- 5 grams salt
- 3 pieces of star anise
- 3 pieces of star anise
- 3 pieces of star anise
- 5 black pepper corns
- 5 black pepper corns
- 5 black pepper corns
- 2 sprigs of basil
- 2 sprigs of basil
- 2 sprigs of basil
- 30 grams fig leaves
- 30 grams fig leaves
- 30 grams fig leaves
- 150 grams neutral oil
- 150 grams neutral oil
- 150 grams neutral oil
- 1 knife tip xanthan gum
- 1 knife tip xanthan gum
- 1 knife tip xanthan gum
Equipment
blenderknifesifterpansmall grinder