With the weather hotting up, chef patron Pascal Canevet, of Maison Bleue in Bury St Edmunds shares a simple and refreshing summer recipe
Many of us have dabbled with growing tomatoes during lockdown. They are relatively easy to grow and the rewards are delicious. Of course, just picking and eating them from the vine is a joy but this easy recipe makes a pretty summer dish for you to enjoy and share with friends.
The olive ice cream adds a certain magic, a creamy silky texture with a saltiness that enhances every delicious mouthful.
"The smell of sun ripened tomatoes is one of the joys of summer; instantly taking me back to carefree childhood days"
The black olive and olive oil ice cream can be made in advance. Keep frozen.
HEIRLOOM TOMATO CARPACCIO, BLACK OLIVE & OLIVE ICE CREAM
1 pineapple tomato (a yellow and red beefsteak tomato)
4 large Heirloom Noir de Crimée tomatoes
2 plum tomatoes
3 tablespoons extra virgin olive oil (we use the Original Olive Oil Company)
250ml of hot milk
4 eggs yolks
150g caster sugar
100ml olive oil
75g of black olive purée
Pinch of madras curry powder
Salt and black pepper
For the black olive & olive oil ice cream
Bring the milk and the olive oil to the boil in a saucepan, stir and remove from heat.
Whisk together the egg yolks and sugar until pale and smooth. Gradually add to the hot milk mixture in a steady stream, whisking continuously.
Cook on a gentle medium heat, until the mixture has thickened enough to coat the back of a wooden spoon, 2-3 minutes.
Strain the custard through a sieve into a clean bowl, set inside a bowl of cold, iced water and whisk in the black olive purée. Let cool, season to taste and process the custard in an ice cream machine following the instructions. Transfer the ice cream into an airtight container, cover and freeze until firm.
For the carpaccio
Carefully cut out the core from the top of the tomatoes. Bring a pan of water to the boil. Plunge the tomatoes into boiling water and leave for 15 to 20 seconds.Remove the tomatoes from the saucepan and put in ice cold water. Gently remove the skin. Set aside.
Divide the tomatoes into four and with a knife remove the inside flesh and arrange on a flat baking tray lined with greaseproof paper. Drizzle with olive oil and season with salt and pepper. Sandwich with another layer ofgreaseproof paper and another tray on top, adding some kitchen weights to gently squeeze the juices out. Refrigerate overnight.
For the dressing
Combine the tomato juice, a tablespoon of olive oil and a pinch of madras curry powder. Season to taste. Refrigerate.
To plate, use a large ring and arrange the tomatoes mixing the vibrant colours. Remove the ring and carefully add a quenelle of black olive ice cream and finish with the curry dressing. Voilà.
Pair with fruity white wines high in acidity such as Sauvignon Blanc: crisp, dry and fresh with a deliciously smooth finish or a crisp rosé sparkling wine from Provence that will match the acidity of the tomatoes.
Pascal Canevet is chef-patron of award-winning Maison Bleue, an intimate fine-dining restaurant serving a modern French menu
Churchgate Street, Bury St Edmunds
Call 01284 760623