Tantalizing Tomato Teaser

Last week we treated ourselves to a Fine-Dining experience at the Conservatory, a pop-up restaurant, Lekkerlek by Likoke (Lick Okay), inspired by the renowned Belgian Michelin-starred chef Piet Huysentruyt, who is rounding off his world tour in Franschhoek.  The taster menu, inspired by Belgian, Congolese, and South African cuisine, fused flavours to tantalize our palates. A set menu with “surprises” thrown in to heighten our experience.

I loved the small, delicate portions, plated to perfection, the combination of textures and flavours, some from the sea, some from the garden and of course the pantry.

On Friday, I was gifted a basket of small, fresh, red tomatoes- heaven. I decided to use them to make my starter for friends.  Inspired by the course we enjoyed at Likokè, I adapted their rendition and came up with this delightfully light, fresh and tantalizing tomato teaser!  I have a fantastic Tomato Peeler made by Victorinox.

---oOo---

MY TANTALIZING TOMATO TEASER

1 smallish red, firm tomato per guest (peeled using a tomato peeler, but I’m sure you could dunk the tomatoes in boiling water for 3 minutes and remove the skins in that way too.)
Carefully cut the tops off, then use a teaspoon to remove all the seeds.

Once peeled and de-seeded, put them on a plate, cover with cling film and refrigerate until needed.

SALMON FILLING:

6 Servings:

80g Smoked Salmon, flaked (or a tin of Smoked Salmon, Trout or even tinned Tuna)

15 ml capers, finely chopped; do not discard the vinegar.

1 small onion, finely chopped

1 gherkin, finely chopped

5ml fresh ginger, grated (optional)

1 small red chili, seeds removed, finely chopped

10ml Soya sauce

30ml Mayonnaise

15ml basil leaves, finely chopped

Combine all the ingredients and mix well.

Fill the scooped-out tomatoes with the Salmon filling.

Return to the plate, cover once again, and return to the refrigerator.

VINAIGRETTE:
15ml Caper vinegar

15ml white wine vinegar

60ml water

30ml Olive oil

Grind black pepper and add a pinch of salt.

 

Mix all the ingredients. 

Taste and adjust the flavour.  The Vinaigrette must be very light and palatable.  If not, add a dash more water.

Bruise a handful of Basil leaves, place them in a jug and pour the vinaigrette over the leaves.  Leave to infuse for a while.

 

Plating:
Place the tomatoes upside down (cut and filled to the bottom) in a flat bowl.
Carefully spoon 30ml of vinaigrette without the leaves over the tomatoes, glazing them and pooling the vinaigrette at the bottom of the bowl.

Garnish with a sprig of basil.

For a special treat, do try

The Conservatory

Happy Valley Rod

Franschoek

South Africa

or

if you're in France and anywhere near Les Vans

7 Route de Paiolive

07140 Les Vans

France

+33 475 88 09 74

Contact: [email protected]