Green tomato on sourdough
Photo by Tamara West
Clooney restaurant’s executive chef Des Harris shows us how to apply some of his culinary magic into food to serve with drinks. To see more recipes and expert tips for entertaining, read his article Set to impress.
- In a saucepan gently reduce the verjus by half and set aside to cool to room temperature. With a small sharp knife remove the eye from the tomatoes and, using your fingers, pull back the flesh to expose the heart of the tomato. Use the knife to snip out the segments. Remove any skin and marinate in the verjus reduction for about half an hour.
- Slightly freeze the sourdough baguette then slice thinly, brush with olive oil and season with flaky sea salt. Bake at 160C until crisp and allow to cool before using.
- Mix the yoghurt with the mascarpone and season with flaky sea salt.
- Take the tomato from the marinade and sit on a paper towel to soak up the excess moisture. Dollop or pipe some of the yoghurt/mascarpone mix on each bread wafer and follow with a piece of tomato, a dash of oil and some flaky sea salt.
- Riesling verjuice (or verjus) is available from sabato.co.nz and at some specialty food stores.
- Clevedon Valley buffalo yoghurt is available at some specialty food stores.
- Green tomatoes are not so readily available in the shops but look out for Curious Croppers' Spanish green tomatoes or pick them green from your own tomato plants. Des says it is okay to use red if you prefer.
- Kataifi is shredded filo pastry available at speciality food stores. See timos.co.nz
- Clarified butter is available at speciality food stores or see here to make your own.