SAKE AND VANILLA POACHED T OMAT OES WI TH CAR AMEL ISED ONIONS AND BL ACK SALT
6 small vine tomatoes, blanched, with skins removed
For the poaching liquor:
100ml sake, 100ml Mirin, 2tbsp palm sugar, 1 vanilla stick – scrapped, juice of 1 mandarin, and 1 peel of the same mandarin. Put altogether in a saucepan and slowly dissolve the sugar. Bring to a simmer. Cook very slowly for 5-minutes, then cover and leave for 30-minutes. Place the peeled tomatoes in the liquid and cover again. Leave in the liquid overnight.
For the caramelised onion:
2tbsp olive oil, 3 onions – finely sliced, 2tbsp brown sugar, 2tbsp balsamic vinegar. Heat oil in a large fry pan over low heat. Add the onions and a good pinch of salt, and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don’t be tempted to turn the heat up - you don’t want the onions to burn! When onions are softened and tinged golden, add sugar and balsamic - this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Whipped goat’s cheese – place 100g in a mixer and slowly beat to soften the texture.
To present – place the onion in a white spoon, cut the tomato and place a little goat’s cheese on top. Season with black salt (www.himalayansalt.co.nz). Place the tomato on the onion and serve.
Cut out puff pastry disks. Using a fork, make small holes in the middle to prevent too much rising. Place the caramelised onion around the pastry disk. Cut the tomatoes and put on top. Then dot the goat’s cheese about. Bake for 15 to 20min at 180C.
Serve with a dressing made from olive oil and the cooking syrup. Garnish with the black salt and beetroot leaves.