The second of our two recipes from award winning chef Paul Wedgwood, Chef Patron of Wedgwood, The Restaurant in Edinburgh’s historic Old Town. Paul gains inspiration for his style of dishes from regular travels around the world and favourites include Panko and black sesame crusted mullet, pork belly, or diver caught scallops wrapped in caul fat. Paul is also renowned for using interesting wild herbs and salads especially at lunchtime, which Paul forages for himself.
Makes 1 small loaf tin
14 large and very ripe tomatos
½ tsp sugar
35 ml balsamic vinegar
Salt and pepper
Score tomatoes and then blanch for a couple of seconds in boiling water, refresh in iced water, peel, quarter and deseed.
Lay on clean cloth to dry
Season with salt and pepper and place in a bowl and pour over balsamic vinegar
Leave for 1 hour and taste, adjust seasoning as required
Line the small loaf tin with cling film leaving plenty overlapped to wrap
Lay tomato’s flat in layers to fill mould and press down firmly and wrap over excess cling film, pierce the top of the film in a couple of places and place in fridge with a heavy weight on top. Chill to set for several hours.
Vodka and chilli jelly
1 bottle tomato juice
3 drops of tobacco sauce
1 red chilli deseeded
2tbsp white wine vinegar
20 ml vodka
1 ½ tsp agar agar
Pinch salt and pepper
250 ml vegetable oil placed in freezer for 30 minutes prior to commencing recipe
Chop chillies very fine and place in a pan with all other ingredients except agar agar and chilled oil and bring to the boil, simmer for 3 minutes. Strain
Add agar agar and dissolve slowly
Fill a food injector with the jelly mix
Remove oil from freezer
Slowly drip jelly mix into oil to set in small balls
Pass oil and jelly ball through a sieve retain oil for future use and gently rinse off oil from jelly balls.
3 mint leaves
2 basil leaves
¼ lime juiced
Couple of pinches of salt and pepper
Put all ingredients into a liquidiser and blitz until smooth
Strain through muslin and season to taste
Refrigerate before use.