Nightshade recipes Archives

Brinjal recipes

Sweet roast pepper, chilli and tomato soup

Brinjal recipes

Seared rump steak with chilli avocado salad

5 to 10 minutes

Carrot recipes

Maple syrup-roasted carrots and chilli potato wedges with pork bangers

40 minutes

Chilli recipes

Pumpkin soup with roast pepper and chilli salsa

40 minutes

Potato recipes

Crispy potato cakes draped with salmon and red onion slivers

25 minutes

Tomato recipes

Wholewheat pasta, ham and grilled tomato salad

10 minutes

Pepper recipes

Smoked trout with sweet peppers served on a bed of fresh herbs

Chilli recipes

Roasted chilli pineapple with rum

Tomato recipes

Cool tomato mousse

8 to 10 hours

Cool tomato mousse

Serves 12 as a starter or 6 as a light meal

Difficulty Easy

Prep Time 30 minutes

Cooking Time 8 to 10 hours

Ingredients

1 kg organic roma tomatoes (jam tomatoes)
5 ml caster sugar
5 ml salt
chilli sauce, for tasting (optional)
8 gelatine leaves
400 ml cream

Method

Make a shallow cut in each tomato before placing in a heat-proof bowl and submerging in boiling water. Leave for 5 minutes then drain. Remove the skins and pips, reserving as much of the residual juice as possible.

Process this juice in a blender with the tomato pulp, caster sugar, salt and chilli sauce, if using. Alternatively, push the mixture through a fine sieve. You should have about 800ml (3¼ cups) of tomato pulp and juice.

Place the gelatine leaves in a bowl and cover with cold water. Allow to stand for 5 minutes then squeeze out the excess water. Place the lumps of gelatine in a heat-proof bowl, pour over 100ml (2/5 cup) boiling water, and stir until completely dissolved.

Whip the cream until soft peaks form – be careful not to overwhip. Carefully add the cream to the tomato mixture until it is fully incorporated, then pour the mixture into a greased 1.5-litre mould. Refrigerate for at least 8 hours. When set, run a thin knife along the sides of the mould then briefly immerse the bottom of the mould in hot water.

Place a serving platter over the top of the mould before carefully turning it over to remove the mousse. Refrigerate until ready to serve.
Cook’s note: With more flesh and fewer pips that are easier to remove, Roma tomatoes are perfect for cooking.

Mariana Esterhuizen is the owner/chef of Marianas Home Deli and Bistro in Stanford. You can call her on (028) 341-0272 if you have any queries about this recipe.

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Sweet roast pepper, chilli and tomato soup

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Seared rump steak with chilli avocado salad

Maple syrup-roasted carrots and chilli potato wedges with pork bangers

Pumpkin soup with roast pepper and chilli salsa

Crispy potato cakes draped with salmon and red onion slivers

Wholewheat pasta, ham and grilled tomato salad

Smoked trout with sweet peppers served on a bed of fresh herbs

Roasted chilli pineapple with rum

Cool tomato mousse

Cool tomato mousse

Ingredients

Method