Char grilled English mozzarella with confit onion sponge and heritage tomatoes
PUBLISHED: 00:04 18 June 2013
Steve Williams at Mellor’s Stanley House Hotel and Spa agreed to share one of his favourite recipe’s – prepared by his colleague Andrew Parker, head chef at the Grill on the Hill
The dish brings together high quality ripened tomatoes with a tasty onion sponge and fresh mozzarella cheese - perfect for a show stopping starter.
• 4 balls of mozzarella (ours comes from Laverstoke Park, an organic farm in Hampshire)
• 1 punnet of red vine cherry tomatoes
• 1 punnet of heritage yellow cherry tomatoes
• 100gs of pitted Kalamata olives
• Good quality aged balsamic glaze
• 1 punnet of micro leaf basil
Confit of onion sponge
• 400gs of eggs
• 50 gs of flour
• 60 gs of onion puree
• 10 ripe plum tomatoes
• 1 cucumber (peeled and deseeded)
• 4 red peppers
• 1 clove of garlic
• 500ml of tomato juice
• 100gs of basil
• Salt and pepper.
Marinade the cherry tomatoes in basil, garlic and extra virgin olive oil and halve the olives
Cut the Mozzarella into quarters and char grill
To make the sponge, combine the sieved flour, eggs and onion puree. Place the mixture into a cup and microwave for just 20 seconds.
To make the gazpacho – blitz the plum tomatoes and other ingredients in a blender. Taste and season. To create a dish with a difference, we use a gas gun to make the gazpacho and mozzarella balloon (as shown in the picture) by adding the gazpacho to the gun and placing warmed mozzarella over the top. We gently press the gun to fill the mozzarella and seal to create the balloon. If you do not have access to this gadget, place the gazpacho in individual shot glasses.
Stroke the balsamic glaze across a long plate with brush. Arrange the olives, tomatoes and char grilled mozzarella on top. Add the balloon or shot glass of gazpacho to the plate and dress with micro basil, finish with salt and pepper to season.