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COOKING INSTRUCTIONS

 

TOMATOES

Cut all varieties of tomatoes into +- 1cm cubes; mini-cocktail. Peel and halve if they are too big and keep them in the cool in cling film. Set aside the excess in the freezer.

 

PRESENTATION OF THE TOMATOES

-Banana amaryllis flower; olive oil; olives 

-Yellow lemon oil; lime zest

-Bull's heart raspberry...

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COOKING INSTRUCTIONS

 

TOMATOES

Cut all varieties of tomatoes into +- 1cm cubes; mini-cocktail. Peel and halve if they are too big and keep them in the cool in cling film. Set aside the excess in the freezer.

 

PRESENTATION OF THE TOMATOES

-Banana amaryllis flower; olive oil; olives 

-Yellow lemon oil; lime zest

-Bull's heart raspberry oil; raspberries

-Green zebra tomato oil; basil; black sesame

-Black zebra tomato oil; yarrow; pesto

-Black Crimean ricotta wasabi; marigold flowers

-Almond olive oil à la menthe; elderflower 

-Russian Red olive oil; sorrel leaves 

-Russian Black fennel oil; fennel seed

-Orange tomato tomato oil; pink pepper

-Cocktail tomatoes plain; thyme flowers

 

POMODORO

Grind the tomato coulis with oregano and basil. Add a little lanthanum and potato fibre and strain into spherical moulds. Place in cells. Dip in a vegetable kappa with colouring and set aside in the fridge.

 

TOMATO MOZZARELLA

Grind the mozzarella with the juice and basil. Then, strain into spherical silicone moulds and add the tomato caviare. Place in cells. Dip in kappa tomato juice. Decorate with scallops of borage flower.

 

TOMATO WATER

Cut the beefheart tomatoes in 4. Add salt, pepper and basil. Put them in a vacuum and freeze. Then, let them defrost. Strain and keep the juice. Mix with a little coriander seed and a little white rice. Bring to the boil. Strain and set aside. 

 

ELDERBERRY

Just after blooming, pick the elderberries and place them in a pickle marinade.

 

GREEN TOMATO, GINGER AND BASIL SLUSH

Make a light syrup with water and sugar, creating a basil and ginger infusion. Add the green tomatoes and dice in the blender with salt and pepper. Add 1 spoonful of lemon fibre and gelatine sheets. Place in a pacotizing glass.

 

SORREL OIL

Grind 100 g of sorrel with 300 ml of smoked oil. Then, strain and place in a vacuum bag and in a dispenser.

 

YELLOW LEMON OIL

Find 6 yellow lemons. Cut and add 1/2 l lemon-imbued oil. Season and place in cells for 12 hours. Then, grind and strain. 

 

RASPBERRY OIL

Mix olive oil with the frozen raspberries. Place in a vacuum bag and leave them to defrost for 2 hours at 60º. Then, strain and set aside.

 

OIL À LA MENTHE

Mix a handful of mint with the grape seed oil and Espelette pepper. Season and place in cells for 12 hours. Then, grind everything together. Strain and set aside.

 

TOMATO OIL

Recover the tomato caviare oil. Add thyme or fresh oregano and stir together. Strain and place in a dispenser.

 

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Ingredients 4 persons
  • TOMATOES
  • See table
  • Tomato caviare marinade
  • POMODORO
  • Tomato coulis
  • oregano
  • Colouring or basil
  • Kappa; vegetable broths
  • TOMATO MOZZARELLA
  • 1 kg mozzarella; kappa
  • 1l tomato juice
  • Borage flower
  • TOMATO WATER
  • Tomato extract; lemon paste
  • Basil
  • coriander; garlic
  • Tomato extract
  • white rice
  • cognac
  • ELDERBERRIES
  • Elderberries
  • Pickle marinade
  • GREEN TOMATO SLUSH
  • 1 kg green tomatoes
  • 100 g powdered sugar
  • salt
  • pepper
  • basil
  • ginger
  • lemon balm
  • 2 dl mineral water
  • SORREL OIL
  • 100g sorrel
  • 1/2 l olive oil
  • 300 ml smoked oil
  • YELLOW LEMON OIL
  • Lemon oil
  • 6 yellow lemons
  • RASPBERRY OIL
  • 1 kg frozen raspberries 1/2 l olive oil
  • salt
  • pepper
  • OIL Á LA MENTHE
  • 2 bunches mint
  • 1/2 l grape seed
  • 10 g Espelette pepper
  • 1 spoonful coffee salt
  • Szechuan pepper
  • TOMATO OIL
  • Tomato oil
  • caviare
  • thyme
  • oregano
  • GARNISH, AROMATIC HERBS, ETC.
  • Yarrow
  • mini-basil
  • Thyme flower
  • raspberries
  • Geranium flower
  • Chinese sorrel
  • amaryllis flower
  • Dry black olives
  • lime
  • Fennel seed and flower
  • Thyme
  • unripe elderflower
  • sorrel
Recipes. The Cook & Chef Institute