Tomatoes And Lardo On Toast With Basil Oil Food

TOMATOES AND LARDO ON TOAST WITH BASIL OIL

Steps:

• Blanch the basil for 10 seconds in a pan of boiling water then plunge straight into iced water.
• Leave for 5 minutes, drain and squeeze well.
• Put the drained basil in a food processor with the sunflower oil and a pinch of salt, and whizz for 5 minutes until very smooth.
• Line a colander, over a bowl, with muslin and pour in the oil.
• Gather up the edges, tie in a knot and hang over the bowl for 1-2 hours - we hang it over our kitchen sink, using the tap to suspend it.
• Put the tomatoes, 1 tbsp of extra-virgin olive oil, the red wine vinegar and some seasoning in a bowl, mix and leave for an hour at room temperature.
• Toast the sourdough slices and rub with the half clove of garlic.
• Top with the tomatoes, a good drizzle of the basil oil and the lardo slices.
• Blowtorch the lardo, or put under a hot grill, to lightly melt.

ROAST TOMATO AND BASIL SOUP WITH OLIVE OIL TOASTS

Steps:

• Pre-heat the oven to 220 C or about 425-450°F.
• Quarter each tomato, or cut slightly smaller if they are really big, and place in a roasting tin that is safe for both the oven and stove-top.
• Halve the pepper, deseed it and then cut each half into about 3 pieces.
• Add the pepper and chopped garlic in with the tomatoes along with the olive oil.
• Season with salt and freshly ground black pepper.
• Roast for about 45 minutes or until the tomatoes are soft and their skin has started to blacken, but just slightly.
• You don't want to incinerate them!
• Pour the stock into the roasting tin.
• If you don't have a tin that will go on top of the stove you will have to transfer everything into a large pot.
• Add in the basil and bring briefly to a boil.
• Use a blender to liquidise most of the mixture, leaving just a couple handfuls of tomatoes and pepper behind.
• Drain them of any liquid, then finely chop the tomato and pepper.
• Season to taste.
• Just before you are ready to serve, cut the bread thinly on an angle and toast it under the grill.
• Pile a bit of the chopped tomato and pepper in the centre of the bowls and ladle the soup around it.
• Float the toast on top and drizzle with olive oil.

BASIL BACON & TOMATO FRENCH TOAST

Steps:

• Preheat oven to 220°C Place the bacon on a baking tray and cook for 12-15 minutes or until crisp.
• Place the tomatoes on a baking tray, drizzle with the oil, sprinkle with salt and pepper and roast for 5 minutes or until the skins just split.
• Set aside and keep warm. Place the eggs, cream, parmesan, basil, salt and pepper in a bowl and whisk until well combined.
• Heat the butter in a large non-stick frying pan over medium heat. Dip the bread in the egg mixture and cook, in batches, for 2 minutes each side or until golden.
• Serve with the bacon and roasted tomatoes.