Textures of Heirloom Tomatoes Recipe – Chef Jiro

Textures of Heirloom Tomatoes

The Yum List asked chefs around Malaysia what’s cooking in their kitchens during Malaysia’s Movement Control Order. Today, chef Jiro Ho Chia Wei, Chef De Cuisine at The Westin Langkawi, shares his recipe for Textures of Heirloom Tomatoes.

Textures of Heirloom Tomatoes Recipe

This dish was created to introduce heirloom tomatoes to our guests as they are a beautiful product grown here in Malaysia. We showcase them in a classical dish similar to Caprese salad with our own interpretation. Fresh and unique, it makes an excellent starter.

Components

• Around 8 mini heirloom tomatoes in 3 colours (top and bottom trimmed)
• Heirloom tomato vinaigrette
• Parmesan crumb
• Burrata gel
• Shallot ring
• Basil chiffonade
• Chive fine slice
• Green oil
• Crest/ micro herbs

BURRATA JELLY

100g burrata cheese
40 ml cooking Cream 35%
Salt to taste

• Blend the burrata in a high-powered blender until it has become a thick paste.
• Add in cooking cream and continue blending.
• Lastly, season to taste.
• Allow it to settle in the chiller for 24 hours.

TOMATO VINAIGRETTE

250gm heirloom tomatoes
4 tablespoons olive oil
1 shallot, finely chopped
1 tablespoon (or more) red wine vinegar
Kosher salt, freshly ground pepper

• Sauté the heirloom tomatoes in a saucepan together with shallots until it is fragrant.
• Add the tomatoes and shallots that are sautéed into a food processor and blend with the olive oil and red wine vinegar.
• Season to taste and add in more olive oil if the mixture is too thick.
* Water content will depend on the tomatoes

PARMESAN CRUMB

100gm Parmesan finely grated
100gm bread crumbs
2gm thyme
20gm clarified butter

• Mix all ingredients together well.
• Place on a baking tray and bake until it becomes golden brown.

GREEN OIL

120gm loosely packed fresh herbs (only leaves, no stems) – use any combination of soft, fresh herbs.
70 ml canola oil

• Create an ice bath by adding ice to a large mixing bowl and then adding 3 cups of water. Set your ice bath aside.
• Set a medium-size pot of water over high heat. When the water is boiling, add the fresh herbs. Let the herbs cook for about 20 seconds until they wilt and darken slightly in colour.
• Quickly transfer the herbs from the boiling water to the ice bath.
• Remove the herbs from the ice bath and squeeze out as much excess water from the herbs as possible. Take your time with this step, really try to get as much water out of the herbs as you can.
• Transfer the squeezed herbs to a high-powered blender. Add the oil and blend on the highest speed for 2-3 minutes. The heat from the friction of the blender will help to break down the herbs and create a deep green color in the oil. When you turn the blender off, the herb oil should feel warm to the touch and literally have a little steam rising from the top of it.
• Line a fine strainer with cheesecloth, and put a large mixing bowl underneath. Pour the oil from the blender through the
cheesecloth-lined strainer. Don’t force the oil through the strainer. Just let the oil drain naturally through. This may take about 30 minutes.

Assemble

• Plate the burrata gel in a circular shape – about 1 ½ Tbsp.
• Arrange the mini heirloom tomatoes in a circle.
• Spoon a small amount of the vinaigrette on top of each tomato.
• Sprinkle Parmesan crumb on top of each tomato.
• Sprinkle basil chiffonade and chives on the tomatoes.
• Place a shallot ring on top of each tomato.
• Garnish the whole dish with micro herbs.
• Swirl a generous amount of green oil over the burrata gel.
• Ready to serve!

Find more recipes to make at home during a lockdown such as this one for Textures of Heirloom Tomatoes here. Also, stay up-to-date with the latest happenings on KL’s food and beverage scene here.