For the tomato consommé (makes about 16 portions)
40 ripe plum tomatoes
6 garlic cloves
1tsp of celery salt
2 small bottles of sparkling water
10 strands of saffron pounded with very hot water
10 basil leaves
Salt & pepper
1tsp Jerez vinegar
Sugar (if tomatoes are not fully ripe when blended)
For the avocado purée
Fresh chopped coriander
For the tomato compote
10 ripe tomatoes
For the avocado and crab terrine
Avocado purée (above)
Tomato compote (above)
Dressed Deal crab
For the tomato consommé Blend all of the ingredients together before hanging in a muslin bag overnight over a bowl in the fridge. Reserve the chilled tomato consommé.
For the avocado purée Mash the ingredients together. Divide into two and purée half the mixture.
For the tomato compote De-seed the tomatoes and slow roast before leaving under the kitchen lights for two hours.
For the avocado and crab terrine Using a tartlet ring, sandwich the avocado between two layers of tomato compote. Spoon a quenelle of crab meat on top of the terrine.
To serve put the avocado and crab in a soup bowl and remove the ring. Spoon a swirl of avocado purée to one side and pour over the tomato consommé. Finish with a little tomato concasse and a few parsley sprigs.
Ryan Tasker, head chef, Wallett’s Court, Kent
Published by: The Caterer