Olive Oil Poached Tomatoes with Peas and Meat Jus

This is based on a receipe from Charlie Trotter.

If a vegetarian dish is required then simply omit the Veal Jus and drizzel around some of the pea sauce and a little balsamic vinegar.

Yield: Serves 4

8 – 12 vine-ripened plum tomatoes
About 500ml olive oil
50g shelled fresh peas, blanched
Pea Sauce (see below)
Veal Jus (see below)

Method

Using a thin knife or apple corer, carefully remove the core of the tomatoes and seeds.  Try not to cut right through the tomato.

Stand in small ovenproof dish cut side down. Pour over the olive oil to just cover.  Cover the dish and place in an oven on its lowest setting - 80º C for about 6 hours, or overnight.

Remove from the oven and let cool to room temperature.  Very carefully peel the tomatoes.
The remaining oil, once separated from the tomato juices can be used in vinaigrettes or for poaching again.

Assembly

Place a small mound of peas in the centre of each plate. Pour some pea sauce over the peas. Place 2 or three tomatoes on the mound of peas. Spoon the Jus around.

Pea Sauce

20g chopped pea shells
80g shelled fresh peas
125ml chicken stock (or vegetable stock)
4 tbs. Olive oil
A few leaves of basil
1 tbs. chopped parsley

Method

Blanch the pea shells in boiling water for about 5 minutes and refresh in cold water. Blend the shells with about ½ of the chicken stock and pass through a fine strainer.

Blanch the peas in boiling salted water for about a minute and refresh in cold water. Puree with the remaining chicken stock.

Add the juice from the shells and the remaining ingredients. Puree until smooth. Check seasoning.

Veal Jus

Yield: about 120ml 1lb of veal bones (or use lamb)
2 tbs. olive oil
1 onion
2 sticks celery
2 carrots, scrubbed
1½ litres Brown Chicken Stock (see below)
100ml Red Wine
Sprig of thyme
6 tomatoes, roughly chopped

Method

Roughly chop the bones and place in a roasting tin. Drizzle with a little olive oil. Roast at 200° C for about 15 minutes. Turn the bones frequently.

Meanwhile, roughly chop the vegetables and after 15 minutes add to the bones in the roasting pan with a little salt. Continue to roast for another 15 minutes until nicely brown.

Drain off any oil and deglaze the pan with ½ cup chicken stock. Add the entire contents to a large saucepan.

Add the rest of the stock, the wine, a sprig of thyme, and the tomatoes.

Simmer for about 45 minutes.

Strain through damp muslin into a clean saucepan. Reduce to desired consistency.

Brown Chicken Stock

Yield: about 2 litres 4 raw chicken carcasses
3 large carrots, scrubbed
3 onions, peeled
4 sticks celery
2 medium leeks
½ head garlic, unpeeled
a couple of sprigs of thyme
4 tbs. olive oil

Method

Roughly chop the chicken carcasses and place in a large roasting tin. Drizzle with a little olive oil and add the thyme. Roast at 220° C for about 30 minutes. Turn the bones frequently and be careful not to burn.

Meanwhile, roughly chop the vegetables and place in a large stockpot with the remaining olive oil. Cook over a medium heat until they soften and turn golden brown. Again be very careful not to burn them

Add the chicken carcasses to the stockpot and pour on enough cold water to cover. Gradually bring to the boil and simmer for 1½ - 2 hours. Regularly skim off any scum that rises to the surface. Do not let the stock boil rapidly, as this will cause it to cloud.

Strain the stock through damp muslin.