Chef Kirk Westaway of Singapore’s Michelin-starred restaurant Jaan introduces a delicious summer dish spotlighting the oxheart tomato.
Multi-award winning and internationally renowned Chef Kirk Westaway is one of the most dynamic, creative and celebrated maestros on the Michelin star dining scene. Drawing from both his English heritage and a strong culinary training under world-renowned chefs, Kirk is recognised for his mastery in reinventing gastronomic classics that are easily received as comforting and refined. Born in South West Britain, Chef Kirk has redefined Jaan by channelling his deeply rooted passion for natural flavours that are reminiscent of his childhood in England.
Today he will showcase one of his favourite ingredients to cook in the kitchen: the tomato. “One of my fondest memories is picking vegetables from my family’s garden during summer and making a small salad and eating it with my family. My mother is a vegetarian and I grew up enjoying eating vegetables. We grew carrots, cucumbers and tomatoes, amongst other vegetables,” he says.
Taking centre stage is a vine-ripened oxheart tomato that is hollowed out. Its trimmings are simmered in a piquant mix of vinegar, seasoning and spices for six hours, creating a sweet and spicy tomato ketchup that is meticulously piped back into the blanched tomato with sophisticated finesse to restore its shape.
Ensconced within is a refreshing combination of slow-roasted tomatoes, oregano, burrata cheese, dehydrated olives and a brightly flavoured basil sorbet. Locally-sourced flowers and herbs adorn the top, together with toasted croutons.
Plated around the tomato are black olive crumbs that pull every element of the dish together. The spotlight is on an ingredient that is not usually the main star of the dish; and one can savour the simple flavours of tomato.
Summer’s Sweet Tomato with Basil and Olive
Tomato on Vine
4 pieces of tomatoes on the vine – Peel skin and hollow tomato, leaving stem attached.
Tomato
10 ox-heart tomatoes – Blanch and peel 5 tomatoes. Lay the petals on a tray and dry them overnight with olive oil and garlic.
Tomato Filling
Semi dry beef tomato
Olive oil
Shallots, diced
Fresh Parmesan
Marjoram
Chipotle Tabasco sauce
Gherkin, diced
Instructions: Chop all ingredients and mix them together carefully. Pack these ingredients gently inside the hollow tomato.
Tomato Ketchup
2 kg ripe tomatoes
100g white onion, diced
20g garlic, peeled and chopped
100g extra virgin olive oil
5g marjoram, chopped
5g tarragon, chopped
5g parsley, chopped
1pc chilli padi, seedless
20g sugar
20g water
Instructions: Peel the tomatoes and dice them. Dice the onion, sweat in olive oil, and add garlic. Add tomatoes and chop herbs and chilli. Mix ingredients together and add water and sugar. Cook mixture slowly for about 35 minutes with a cover on low to medium heat. Cool down to room temperature. When mixture is cool, blend until a smooth consistency is attained.
Mimolette cheese pesto
15g purple garlic cloves
150g basil
200g Mimolette cheese
50g olive oil
Instructions: Blend the garlic with olive oil. Add basil and grated cheese.
Basil Sorbet
240g glucose
240g sugar
1,000g water
400g lemon juice
600g orange juice
240g basil leaves
Instructions: Mix all items together and bring to a boil. Chill mixture. When chilled, blend in the raw basil and add to your ice-cream maker until sorbet is formed.
Bread Tuille
1x White ciabatta – Slice thinly, using olive oil, bake till golden brown
Black Olive Powder
100g dried olive
100 g dark brown sugar
Instructions: Wash and dry the black olives in an oven over low temperature overnight until olives are dry. Chop them up together with sugar.
Garnish on the plate
1 stuffed tomato
3 pieces of Buratta cheese
Tomato syrup
Black olive powder
Bail leaf
Pesto
Basil sorbet
Ciabatta crouton
