Tomato and basil press with aubergine relish and mascarpone


First published in 2015
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Tomato and basil press

Aubergine relish and mascarpone

Skin 6 of the tomatoes, cut into quarters and de-seed. Place on a wire rack with a sprinkling of sea salt and the basil leaves. Leave somewhere warm to dry out overnight
To make the tomato water, place the remaining 5 tomatoes in a blender along with the wine and sugar, season and whizz until smooth. Pass through a muslin cloth
  • 5 tomatoes
  • 150ml of white wine
  • 30g of sugar
Soak the gelatine leaves in cold water for 5 minutes to soften. Gently heat the tomato water until warm, squeeze any excess liquid from the gelatine then whisk into the tomato water until dissolved
  • 6 gelatine leaves
Layer up the dried tomatoes and basil leaves in a terrine mould and then fill each with the tomato water. Leave to set for at least 3 hours
Dice the aubergine into 1-2cm pieces, then finely dice the pepper, shallots, chilli and garlic. Sauté the aubergine, pepper, shallots, chilli and garlic in the oil in a hot pan
After 3 minutes, add the mustard seeds, mixed spice, chilli powder and sugars
Reduce by half or to the consistency of relish and remove from the heat. Add the zest and juice of the limes
When plating, fold the relish through the mascarpone. Remove the press from the terrine mould and cut into slices. Serve the tomato and basil press with a quenelle of the relish
First published in 2015
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