Sundry Tomato & Beetroot Tartar with Rose Harissa
Makes 3 portions
Ingredients for confit egg yolk:
3 large organic eggs
Oil from the sundry tomatoes
Liquid smoke to taste
Ingredients for tomato tartare:
300 gr beef heart tomatoes (plum tomatoes also works)
150gr sun dry tomatoes in oil (drained, reserve oil)
200 gr cooked plain beetroot, diced small
60gr finely chopped shallots (red onion also works)
2 sprig of thyme
2 tbsp picked oregano
3 pinch of rose harissa rub
1 garlic clove grated
3 tbsp balsamic vinegar
6 tablespoon olive oil
2 tbsp cider vinegar
Salt and pepper
Method for the smoked egg yolk
Preheat the oven at 55C*
We will start with the smoked confit egg yolk; this can be made in advance and stored in the fridge, would suggest to take out 1 hour before serving.
Mix the smoked oil with the drained oil from the tomatoes, pour the mixture into a container big enough to fit the egg yolk snuggly without touching.
Break the egg and separate the yolk from the white and gently place the egg yolk in the smoked oil and bake for 45 minutes, we want the yolk to coagulate without cooking; this will also infuse the smoke flavour.
Method for the tomato tartare
Cut the tomatoes into quarters and remove the seeds, and cut them into small cubes then place them in a sieve with a little salt and thyme and set aside for 10 minutes, this will remove excess moisture.
In a small bowl, mix the shallots, garlic, cider vinegar, 2 tbsp of olive oil, salt and black peppercorn and set aside.
Dice the cooked beetroot and place them in a bowl with the balsamic, 2 tbsp of olive oil, salt & black pepper. Mix well and leave them to marinate for 10 minutes.
In a large bowl, mix the drained, chopped tomatoes, shallot mixture and the beetroot, reserving the balsamic vinaigrette for the platting. Add the remaining olive oil, the rose harissa rub and season to taste.
Plating:
Place the mixture at the centre of the plate, using a spoon make a dent into the tartare and gently place the smoked egg yolk. Scatter the oregano leaves over the whole dish and drizzle with the balsamic vinaigrette.
Served with lavosh, toasted focaccia or sourdough
Enjoy!
