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Tomato and basil press with aubergine relish and mascarpone

  • Starter
  • medium
  • 6
  • 60 minutes, plus overnight drying time

PT1H

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Ingredients

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Tomato and basil press

Aubergine relish and mascarpone

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Method

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1
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
2
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
3
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
4
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
5
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
6
After 3 minutes, add the mustard seeds, mixed spice, chilli powder and sugars
7
Reduce by half or to the consistency of relish and remove from the heat. Add the zest and juice of the limes
8
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
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