Gastronomixs

Vine tomato and popcorn "mini croquettes"

This creation incorporates a "surrogate ingredient", which means we substitute one or more of the ingredients to give the dish an extra twist. In this recipe, the tomatoes are seasoned not with salt but with salted popcorn, to add not only extra flavour but an additional crunchy texture. Another example is to replace pepper in a dish with a spicier ingredient, such as radish or garden cress. This compels us to think about the way we use certain ingredients and can provide us with completely new insights.

Vine tomato and popcorn "mini croquettes"

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Ingredients

10

 

vine tomatoes

 

 

garlic oil

 

 

freshly ground black pepper

 

 

salted popcorn

Preparation method

  • Cut a cross into the bottom of each tomato.
  • Submerge the tomatoes in boiling water for 15 seconds (this is normally done for 10 seconds but we want the tomatoes to be slightly stickier once they have been skinned)
  • Transfer immediately to iced water and remove the skins.
  • Pat the tomatoes dry, drizzle garlic oil onto them and season with pepper.
  • Place the tomatoes in an oven at 90°C for 30 minutes until they become slightly dry and soak up the flavours.
  • Grind the salted popcorn in a food processor to produce crumbs of medium texture.
  • Firmly press the tomatoes in the popcorn and serve immediately.

Serving suggestions

  • As a snack or amuse-bouche.
  • As part of a cold starter with an artichoke, aubergine or cucumber component.
  • As part of a hot entremets or main course, e.g. with a pork neck or cod component.

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