Heirloom Tomatoes with Pyengana Foam, Pub Mustard and Pangrattato
Ingredients
2 heirloom tomatoes, quartered
Tomato dressing:
6 Tbs Hill Farm wild mountain pepperberry oil
4 Tbs olive oil
2 Tbs Xeres vinegar
1 Tsp Hill Farm pub mustard
1 shallot, finely diced
Sea salt and finely cracked black pepper
Cheese foam:
500g Pyengana cheddar cheese
600mL water
200mL cream
2 Tbs Hill Farm pub mustard
3.6g iota
1g xantana
Salt and pepper to taste
Pangrattato:
Day old sourdough, crusts removed, blitzed to crumbs
Lemon infused canola oil
Butter
Garlic
Sea salt
Method
Tomato dressing:
Put all ingredients together in a jam jar, put the lid on and shake.
Cheese foam:
Place cheddar into a Thermomix bowl and give a 10-second blast, or until it resembles bread crumbs. Add water and cook at 80 C, speed 5 for 10 minutes.
Using a fine chinois, strain into a saucepan reserving the cheese water and discarding the milk solids left behind in the chinois.
Add cream, iota and xantana to the pan. Whisk and bring the mixture gently to the boil to activate the iota.
Season, place in an isi cream gun and add three charges of nitrous oxide.
Pangrattato:
Place a pot on the heat as low as it will go. Add breadcrumbs, butter and lemon oil. Cook slowly until dry, toasted and golden brown.
Micro plan in the garlic and cook for another two minutes. Season and allow to cool.
To serve:
Place quartered tomatoes on plate, drizzle with dressing. Add cheese foam and top with pangrattato.
