Summer tomato broth with green tea noodles
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- Luke Dale-Roberts
- 4 - 6
- Easy
- Fat conscious
- 45 minutes, plus 2 hours' resting time
- 14 minutes
- Groot Constantia Reserve White 2010
Ingredients
- 6 ripe plum tomatoes
- 5 g fresh basil leaves, plus extra to garnish
- 1 1/2 cups light chicken stock, chilled
- 1 t paprika
- 1/2 t cayenne pepper (optional)
- 250 g goat’s cheese or cream cheese
- 16 baby tomatoes, peeled
- For the green tea noodles:
- 200 g flour, plus extra for dusting
- 2 t green tea powder
- 1/2 t sea salt
- 5 T water
Cooking Instructions
In a blender, combine the plum tomatoes, basil leaves and stock. Add the paprika and cayenne pepper, if using, and blend well. Strain through muslin and chill.
Roll small balls of goat’s or cream cheese and chill – you should make about 12 balls.
Boil the baby tomatoes for 10 to 12 seconds, then peel.
To make the noodles, mix the flour and green tea powder and add a little salt to season. Slowly add the water and knead very well for approximately 5 minutes. Wrap in clingfilm and rest at room temperature for 2 hours.
Generously scatter a work surface with flour and roll out the dough, stretching it while working. When the dough has been thinly stretched, roll it up again using plenty of flour. Cut the roll of dough into thin strands to create noodles and blanch for approximately 4 minutes, or until al dente.
Divide the noodles and tomatoes between individual bowls and pour over the broth. Top with the cheese balls and garnish with basil.
Cook’s note: Different flours will require different quantities of water. The noodle dough should be soft and supple – adjust the water content accordingly.
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