Spiced tomato consommé
CONSOMMÉ is a classic clear broth: rich and intensely flavoured, it may be simple in appearance but it actually employs one or two culinary techniques that may be new to you.
Due to the number of different stages involved when preparing this recipe you may find it a more suitable candidate for that special occasion or an impressive dinner party starter.
We featured this dish on our New Year’s Eve Gala menu last year and it proved to be a huge hit both at The Grill on the Alley in Manchester, and at our sister restaurant the Hale Grill.
Use a heavy bottomed pan for this recipe and, if possible, select one that is also quite tall as this will aid the clarification process.
This method of “fining” needs some explanation; egg whites are used to assist in clearing the broth.
The egg protein helps to bind all the particles together, eventually forming a coagulated “lid” of cooked egg that will float to the surface.
Once this “raft” has begun to develop, do not disturb it until a significant crust has formed, then gently remove the pan from the heat and, using a ladle, carefully remove the clear liquid from beneath.
Finally, strain through a clean muslin cloth into a suitable container, taking care to allow the stock to pass through the cloth naturally, without pushing or squeezing it through.
The Spanish often place a shot of dry Amontillado or Fino Sherry in each bowl just before serving consommé, this adds even more flavour and a little extra body to the finished dish but you could take the advice of food and drink writer Russ Otterwell, who goes one step further and suggests serving a premium vodka, New Zealand’s 42 Below Vodka as an accompaniment.
Spiced tomato consomme
Ingredients (for four)
Gazpacho stock Ingredients.
Half each red and yellow pepper – both chopped and de-seeded
Half small onion – peeled and chopped
Half cucumber – roughly chopped
Half a celery stick – roughly chopped
1 clove of garlic – peeled and finely sliced
Pinch of basil
Sprig of flat parsley
400g chopped tomatoes
1 tbsp Worcester sauce
2 tbsp tomato ketchup
Splash of Tabasco
1 litre of water
5 Egg whites
Salt & pepper to taste
Method
Mix together all ingredients - except the egg whites - and allow to marinate for about 6 to 8 hours. Place the marinated ingredients into a large saucepan and check seasoning. Bring to the boil then immediately reduce to a slow simmer and cook until the vegetables are very soft, about 30 to 45 minutes. Remove from the heat then carefully blend in small batches before straining through a sieve. Reserve the pulp, mix with a little of the strained stock then re-blend and strain again. Allow to cool. Briefly mix the egg whites before pouring into the cooled stock and whisking together. Bring to the boil, then reduce the heat to a rolling simmer. Allow the consommé to clear completely as detailed in the main text, carefully remove from heat, strain, then chill.
To serve
Ingredients
2 Tomatoes, De-seeded and chopped into a small dice
32 Baby Mozzarella balls
100g Cucumber. Pips removed and sliced into thin strips
Quarter red pepper. Cut into 1cm diamond shapes
Quarter green pepper. Cut into 1cm diamond shapes
Sprigs of basil and bhervil
Method
Heat the pepper pieces in a microwave until hot and add them to the cucumber, torn mozzarella balls, tomato and julienned basil in a mixing bowl.
Toss together and divide the mix between the serving bowls. Heat the consommé, pour into the bowls and garnish with the chervil.
Published: Thu, 19 March, 2009
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