Panzanella with goat's cheese and tomato jelly
- ⏱ 14 hours 20 minutes
- Hard
- Serves 1
- 👥 2-cook recipe
A composed salad of soaked focaccia, goat's cheese balls, red pepper relish, fennel and tomato jelly.
Adapted from Great British Chefs.
This recipe, inside the app
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Panzanella with goa...
0/0
COOK 1COOK 2
1Mise en place
Prep 17 g celery: roughly chop
2Make tomato pulp
3Plate and serve
+ 27 more steps in the app
Panzanella with goa...
0/0
COOK 2COOK 1
1Mise en place
Prep 25 g fennel: roughly chop
Prep 1 pinch thyme: chop
2Make tomato pulp
In a food processor, combine the large ripe tomato,...
3Plate and serve
+ 27 more steps in the app
Ingredients
- 2 baby fennel (thinly sliced using a mandolin)
- 1 dash lemon juice
- salt, to taste
- extra virgin olive oil for fennel, to taste
- 100 g breadcrumbs
- 300 g goat's cheese
- 100 g butter
- 50 ml extra virgin olive oil for goat's cheese coating
- 1 pinch thyme (chopped)
- 1 pinch rosemary (chopped)
- 470 g large ripe tomato
- 17 g celery (roughly chopped)
- 6 g shallots for tomato essence (roughly chopped)
- 25 g fennel (roughly chopped)
- 3 g garlic (crushed)
- 1 pinch fresh tarragon
- 1 pinch fresh thyme
- 6 g basil
- 10 g caster sugar
- 1 pinch cayenne pepper
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Tabasco
- 7 gelatine leaves
- 10 basil leaves (finely chopped)
- vegetable oil, to taste
- 5 red peppers (roasted and peeled)
- 100 g Demerara sugar
- 100 g soft brown sugar
- 200 ml raspberry vinegar
- 16 g mustard seeds (cooked)
- 90 g shallots for red pepper relish (finely diced)
- 1/2 loaf focaccia (stale, cut into cubes)
- 1 tbsp red pepper powder
- 5 black olives (sliced)
- 1 handful basil cress
- 1 spring onion (finely sliced)
- 4 sun-dried tomatoes (sliced in 3)
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 25 g fennel: roughly chop
- Prep 1 pinch thyme: chop
- Prep 17 g celery: roughly chop
- Prep 3 g garlic: crush
2. Make tomato pulp COOK 1
- In a food processor, combine the large ripe tomato, celery, shallots for tomato essence, fennel, garlic, fresh tarragon, fresh thyme, basil, salt, caster sugar, cayenne pepper, Worcestershire sauce and Tabasco, and blend into a coarse pulp
🤝 Cook 2 hands over the celery, fennel and garlic.
3. Roast red peppers COOK 2
- Preheat the oven to 180°C/gas mark 4, Lightly coat the red peppers in a little vegetable oil and place them onto a baking tray
- Roast in the oven for up to 45 minutes or until the skin starts to blister and slightly blacken
4. Strain tomato pulp COOK 1
- Hang the pulp in a double muslin cloth overnight in the fridge, placing a bowl underneath to collect all the tomato water as it seeps out
5. Soften gelatine COOK 2
- Soften the gelatine leaves in cold water for 10 minutes
6. Toast breadcrumbs COOK 1
- In a pan, place the butter and extra virgin olive oil for goat's cheese coating
- Once the butter begins to foam, add the breadcrumbs and cook over a medium heat, stirring until the breadcrumbs are starting to turn golden and crispy
7. Mise en place COOK 2
- Prep 2 fennel: thinly slice using a mandolin
- Prep 1 pinch rosemary: chop
- Prep 10 basil leaves: finely chop
- Prep 5 black olives: slice
8. Marinate fennel COOK 1
- Marinate the baby fennel with lemon juice, extra virgin olive oil for fennel and salt to taste and leave for 30 minutes to impart flavour
9. Drain breadcrumb mixture COOK 1
- Add the chopped herbs and season, pour into a sieve to drain of any excess oil
- Transfer to absorbent towel and leave in a warm place, Change the absorbent towel a couple of times to remove as much of the oil as possible and set aside to cool
10. Mise en place COOK 2
- Prep 1 spring onion: finely slice
11. Sweat roasted peppers COOK 2
- Place the peppers into a bowl, cover with cling film and allow to cool and sweat for 30 minutes
12. Dice red peppers COOK 1
- Peel the peppers and remove all the seeds, avoiding water to rinse off the seeds, Finely dice the pepper and combine with the shallots for red pepper relish
🤝 Cook 2 hands over roasted peppers.
13. Reduce pepper syrup COOK 1
- In a pan, place the Demerara sugar, soft brown sugar, raspberry vinegar and mustard seeds, and reduce to a sticky syrup
- Pour over the peppers and allow to macerate overnight
14. Reserve tomato essence COOK 2
- Reserve 100ml of the tomato essence for soaking the focaccia cubes
🤝 Cook 1 hands over tomato pulp.
15. Heat tomato essence COOK 2
- In a small pot, bring a small amount of the tomato essence to the boil
- Remove from the heat
16. Set tomato jelly COOK 2
- Squeeze the cold water off the gelatine and place it into the hot liquid until completely dissolved
- Place into a suitable container and leave in the fridge to set
17. Coat cheese balls COOK 1
- Roll the goat's cheese into 15g balls and, when ready to serve, roll in the breadcrumbs to coat in a crunchy layer
🤝 Cook 2 hands the dish over to Cook 1.
18. Soak focaccia cubes COOK 2
- Soak the stale focaccia cubes in the reserved tomato essence
19. Finish pepper relish COOK 2
- Just before serving, add the fresh basil
🤝 Cook 1 hands over pepper syrup.
20. Plate and serve BOTH
- Arrange all the salad ingredients onto the plate and ensure that each element can be seen
- Finish with the tomato jelly and serve
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