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CHEFS' RECIPES
Janni Kyritsis and Jonathan Barthelmess: Greek salad
“These jellies are a bit tongue-in-cheek: they contain all the flavours of a Greek salad in a mouthful,” Kyritsis explains. You’ll need to begin this recipe a day ahead.
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Serves
16
Cooking Time
Prep time 30 mins, cook 1 hr 10 mins (plus cooling, draining, setting)
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3 kg
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vine-ripened tomatoes
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4
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gelatine leaves (titanium strength), softened in cold water for 5 minutes
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¼ cup each
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finely diced red capsicum and telegraph cucumber
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2
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golden shallots, finely diced
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100 gm
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firm Greek feta, finely diced
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10
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Kalamata olives, pitted, finely diced
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2
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iceberg lettuce leaves, shredded
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6
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mint leaves, thinly sliced
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To serve:
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extra-virgin olive oil
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1
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Preheat oven to 200C. Coarsely chop half the tomato, set aside. Halve remaining tomato, place in a roasting pan lined with baking paper and roast until caramelised (1 hour). Set aside to cool, then process in batches in a food processor with chopped tomatoes until smooth. Season to taste, then strain overnight through a fine sieve placed over a bowl in the refrigerator, to yield 1 litre tomato liquid (do not press on solids).
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2
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Transfer liquid (discard solids) to a saucepan, bring to a simmer over medium heat. Squeeze excess liquid from gelatine, add to pan, stir to dissolve, then strain through a fine sieve into a bowl placed over ice. Stir occasionally until mixture begins to set (30-40 minutes) and can suspend a few diced vegetables, then add capsicum, cucumber, shallot, feta and olives and fold gently to disperse. Transfer to sixteen 100ml glasses and refrigerate until set (4-5 hours).
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3
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Top each jelly with a mixture of lettuce and mint and serve with a few drops of extra-virgin olive oil on each.
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This recipe is from the March 2010 issue of Australian Gourmet Traveller.
Drink Suggestion Crisp dry riesling.
RECIPE Janni Kyritsis and Jonathan Barthelmess
PHOTOGRAPHY Jason Loucas
STYLING Kirsten Bookallil
DRINK SUGGESTION Max Allen
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