TERRIFIC TOMATOES
TOMATO-JAM JELLY WITH FENNEL POACHED TIGER PRAWNS
This recipe calls for a juicy tomato like San Marzano which originates in Italy. Perfect as pre prandial hors d’oeuvres.
Serve 4
Prep time 5 minutes
Cook time 15 minutes
Fennel poached tiger prawns
1 cup apple juice
½ cup white wine
15g rock sugar
70g fennel, sliced to bite size
10 fresh tiger prawns (with shell)
Tomato-jam jelly
1 tbsp olive oil
65g pearl white onions, diced
300g San Marzano tomatoes, sliced to bite size (available at Culina or Supernature)
½ cup white wine
3 tbsp Champagne vinegar
1 tbsp brown sugar
pinch sumac
14 sheets gelatine leaves, softened in ice cold water
Garnish
5g chervil
1. Add apple juice, white wine, rock sugar and fennel into a small pot and bring it to a boil
2. Add in fresh tiger prawns to poach.
3. Let cool. Peel off prawn shells.
4. Heat up a non-stick pan with 1 tbsp of olive oil. Fry the onions till soft. Add in sliced tomatoes and deglaze with white wine.
5. Add in Champagne vinegar and sumac let the mixture simmer at low heat for at least 10-15 minutes or until the mixture achieves a thick texture
6. Finally add in brown sugar and gelatine leaves and mix well
7. Pour tomato jam mixture into individual moulds. Insert a poached tiger prawn in the centre of each mould
8. Chill the tomato-jam jelly in the fridge for at least half an hour before serving.
