February’s Chef Recipe: Plaga Tomatoes & Japanese Tofu

Lemongrass macerated cherry tomatoes, kemangi, extra virgin olive oil, sauvignon blanc tomato gelee

Inspiration:
Vegan version of tomato-mozzarella salad, highlighting the bounty of Bedugul

To assemble:

Lemongrass Simple Syrup

· Remove the woody part of the lemongrass and discard only using the tender bottom of the stalks.
· With the back of a knife smash the stalks and finely chop. Place in a heavy bottom pot.
· Tear the kaffir lime leaves and add to the pot.
· Add the sugar and water to the pot and place on medium heat.
· Cook for approximately 8 minutes until the sugar has dissolved.
· Remove the pot from the heat and let stand for 30 minutes.
· Strain through a fine sieve, reserving the lemongrass flavored simple syrup.
· Let cool to room temperature.
· Store in a squeeze bottle and place in the fridge until ready to use.

*Note, feel free to double, even triple this recipe. It is a great sweetener to add to your iced tea or any other beverage you would like to sweeten up with hints of South East Asia!

To prepare the Cherry Tomatoes

First Step:

• Peel the cherry tomatoes using shock method.
• In a heavy bottom pot bring 1 liter of water to a boil with the sea salt.
• While the pot of water is coming to a boil proceed to prepare the tomatoes.
• Wash the cherry tomatoes in cold water.
• With a sharp paring knife, gently cut an ‘x” into the opposite end of the stem side of each tomato.
• Reserve Once the water has come to a rolling boil prepare your ice shock water 50% Ice: 50% cold water.
• Reserve Drop the cherry tomatoes into the boiling water and cook for approximately 1 minute. You will see the skin start to separate from the tomato flesh.
• Using a mesh strainer or colander, quickly remove the tomatoes from the boiling water and place directly into the ice water.
• Once cool, remove from the ice water and gently peel the skin off using a pairing knife. Place in a bowl to reserve.
• Finely chop the kaffir lime leaves and add to the peeled tomatoes.
• Remove the seeds from the cabe rawit, finely chop adding to the tomatoes and lime leaves
• Add the lemongrass simple syrup and season to taste with salt and white pepper
• Reserve chilled until ready to assemble.

Sauvignon Blanc Tomato Gel

• Place the wine in a heavy bottom pot on the stove medium-high heat and reduce by ¼ to cook the alcohol out of the wine.
• Meanwhile in a blender combine the simple syrup, cherry tomatoes and sea salt. Puree smooth- reserve.
• Once the alcohol has cooked out of the wine add the tomato puree and reduce by an additional ¼.
• Turn off the heat and add the kemangi. Steep for 15 minutes.
• Add the agar agar and bring up to a boil for 2 minutes. Turn off the heat.
• Strain through a fine sieve and add the lime juice.
• Adjust the seasoning to taste and pour onto a flat baking pan. Place in the fridge to set. Approximately 30 minutes.
• Once set, remove from the fridge and cut various sizes of tomato gelee circles. Be creative!

To assemble:

• Slice 7mm slices of the Japanese tofu. Using the circle pastry cutters cut various size perfect circles from the slices of tofu. Reserve.
• On a plate of your choice using the offset palate knife; creatively alternate slices of tomato gel with the Japanese tofu.
• Top with the lemongrass macerated peeled cherry tomatoes
• Add kemangi leaves, pea sprouts and radish slices.
• Drizzle with extra virgin olive oil.
• Season with coarse sea salt and freshly cracked black pepper.
• Garnish with torn pieces of edible flower leaves