Tomato Consommé Jamie Oliver Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOMATO CONSOMMé - JAMIE OLIVER



Tomato Consommé - Jamie Oliver image

Make and share this Tomato Consommé - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories     Clear Soup

Time 8h10m

Yield 4-8 serving(s)

Number Of Ingredients 9

4 1/2 lbs tomatoes
1/2 cup vodka
2 tablespoons grated horseradish
salt
black pepper
1 tablespoon vinegar
1/2 cup fresh basil
2 garlic cloves, peeled
1 slice beetroot, thick slice (optional)

Steps:

  • Put everything except the beetroot into a food processor and run until slushy. (You will probably want to split the tomatoes into 2 batches to avoid spillage.).
  • Place 4 layers of clean muslin cheesecloth in a deep bowl. Pour the tomato mixture into the cloth. Tie up the corners of the fabric. Add the slice of beetroot to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for 6-8 hours (or longer). Discard the beetroot.
  • Serve in a pretty clear bowl with an ice cube to keep it very cold, a nice basil leaf, and a few drops of very good extra-virgin olive oil.

Nutrition Facts : Calories 163.9, Fat 1.1, SaturatedFat 0.1, Sodium 49.9, Carbohydrate 21.4, Fiber 6.5, Sugar 14.1, Protein 4.8

CHILLED TOMATO CONSOMMé



Chilled Tomato Consommé image

Categories     Soup/Stew     Egg     Onion     Tomato     Appetizer     Vegetarian     Fennel     Summer     Chill     Parsley     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings (about 1 quart)

Number Of Ingredients 14

1 1/2 lb fennel (sometimes called anise; 1 large bulb or 2 small)
2 medium onions, coarsely chopped
2 garlic cloves, coarsely chopped
2 tablespoons olive oil
5 lb tomatoes (preferably plum), quartered and puréed in a food processor
1 1/2 teaspoons fine sea salt
1 teaspoon black pepper
8 large egg whites, chilled
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh basil
1 tablespoon coarsely chopped fresh tarragon
1/2 cup ice, lightly crushed if cubes are large
10 oz mixed yellow and red pear tomatoes, halved lengthwise
1 1/2 teaspoons Sherry vinegar

Steps:

  • Cut fronds from fennel stalks and reserve. Cut whole fennel (with stalks) in half lengthwise and core. Separate layers, reserving 3 or 4 tender inner pieces, and coarsely chop remaining fennel, including stalks.
  • Cook onions, garlic, and chopped fennel in oil in a 5- to 6-quart heavy pot over moderate heat, stirring frequently, until softened, 10 to 12 minutes. Stir in puréed tomato, 1 teaspoon sea salt, and 1/2 teaspoon pepper and simmer, uncovered, stirring occasionally, 20 minutes.
  • Pour tomato mixture through a fine-mesh sieve into a 4-quart saucepan, pressing hard on solids and then discarding them, and bring tomato broth to a full boil.
  • Whisk together egg whites, herbs, ice, remaining 1/2 teaspoon sea salt, and remaining 1/2 teaspoon pepper in a bowl until frothy, then quickly pour into boiling broth, whisking vigorously 2 or 3 times. (Egg mixture will rise to surface and form a "raft.") When broth returns to a simmer, find a place where bubbles break through raft and gently enlarge hole to the size of a ladle. Cook broth at a bare simmer, uncovered, without stirring (keep raft opening clear by gently spooning out any froth), until broth is clear, 15 to 20 minutes.
  • Remove saucepan from heat and, disturbing raft as little as possible, carefully ladle out consommé through opening in raft, tilting saucepan as necessary, and transfer to cleaned fine-mesh sieve lined with a double layer of dampened paper towels set over a bowl or large glass measure. Discard raft. Chill consommé, uncovered, until cold, about 1 1/2 hours.
  • Just before serving, season consommé with salt. Slice reserved tender fennel into thin slivers and toss with fennel fronds, pear tomatoes, and vinegar. Divide consommé and tomato salad among chilled bowls.

JAMIE OLIVER'S EASY QUICK SPAGHETTI



Jamie Oliver's Easy Quick Spaghetti image

This is a lovely pasta dish from Jamie's Dinners, the Jamie Oliver recipe book. I make it when I feel like a tasty pasta but can't be bothered slavign away for ages.

Provided by carag

Categories     Spaghetti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb spaghetti
5 tomatoes
2 cups fresh arugula
1 1/2 cups fresh basil
1/2 cup olive (optional)
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
3 tablespoons olive oil
salt and pepper

Steps:

  • Bring a pan of salted water to the boil, add the spaghetti and cook it until al dente - approx 10 minutes.
  • Chop tomatoes, basil, rocket, and olives however you like, chunks, slices, etc.
  • Put all these in individual bowls.
  • Add vinagar, oil, salt and pepper to taste.
  • Keep tasting till you get it right!
  • The pasta should be reday by now, so drain and add to bowls quickly.
  • Stir everything together and serve with parmesan cheese and fresh Italian bread, if you like.
  • Note: You can use any type of pasta you like, I just choose spaghetti.

Nutrition Facts : Calories 547.8, Fat 12.3, SaturatedFat 1.8, Sodium 17, Carbohydrate 92.4, Fiber 6.4, Sugar 6.3, Protein 16.9

More about "tomato consommé jamie oliver recipes"

TOMATO RECIPES - JAMIE OLIVER
6 super-tasty tomato recipes to make all year round. Explore our selection of tomato recipes for every occasion. From hearty soups to super-comforting bakes, we're celebrating this humble …
From jamieoliver.com


JAMIE OLIVER'S TOMATO CONSOMMé | CK1CINDY - COPY ME THAT
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
From copymethat.com


ROASTED TOMATOES | JAMIE OLIVER RECIPES
Method. Preheat the oven to 180°C/350°F/gas 4. Halve the tomatoes, placing them in a large roasting tray as you go. Halve the bulb of garlic across the middle and add to the tray. Pick in the oregano leaves, if you’ve got some, then add 1 …
From jamieoliver.com


BASIC TOMATO SAUCE | JAMIE OLIVER TOMATO SAUCE RECIPES
This easy tomato sauce recipe from Jamie Oliver is so versatile. Perfect for stirring through pasta, as a homemade pizza topping, or use to make a lasagne!
From jamieoliver.com


TOMATO CONSOMMé - JAMIE OLIVER RECIPE - RECIPEOFHEALTH
Get full Tomato Consommé - Jamie Oliver Recipe ingredients, how-to directions, calories and nutrition review. Rate this Tomato Consommé - Jamie Oliver recipe with 4 1/2 lbs tomatoes, …
From recipeofhealth.com


EASY TOMATO CHUTNEY RECIPE | JAMIE OLIVER RECIPES
Discover this easy tomato chutney recipe, the perfect way to complement a piece of hard cheese; try this recipe today and preserve the taste of summer.
From jamieoliver.com


TOMATO CONSOMMé RECIPE - BBC FOOD
Tomato consommé is a fresh and easy dish to serve at the beginning of a summery meal. Serve with crusty white bread. By James Martin. From James Martin: Home Comforts. Add to favourites.
From bbc.co.uk


TOMATO CONSOMMé | JAMIE AT HOME - YOUTUBE
Jun 22, 2022 Heading back to Jamie at home so sit back and enjoy this total masterclass in Tomatoes.Jamie at Home originally aired on Channel 4. If you’re UK based strea...
From youtube.com


TOMATO CONSOMMé - EYE FOR A RECIPE
Sep 15, 2010 Every time, I drooled over Jamie’s Tomato Consommé. I bought the book, and when tomato season rolled around I made the consommé. It takes quite a while (not to mention fridge space) but the results are worth it.
From eyeforarecipe.ca


TOMATO CONSOMMé JAMIE OLIVER RECIPES
Make and share this Tomato Consommé - Jamie Oliver recipe from Food.com. Provided by DrGaellon. Categories Clear Soup. Time 8h10m. Yield 4-8 serving(s) Number Of Ingredients 9
From tfrecipes.com


FRESH TOMATO CONSOMME RECIPE - THE SPRUCE EATS
Jul 11, 2021 Fresh Tomato Consomme. Tomato consommé is more than just a soup, it is a clear broth bursting with flavors from the sweet, summer tomatoes and herbs. You will first need to make the tomato sauce then follow the …
From thespruceeats.com


TOMATO & RICOTTA GALETTE | JAMIE OLIVER RECIPES
Sep 3, 2024 Tomato & ricotta galette. This is the ultimate expression of ripe, juicy, sweet tomatoes and evokes that gorgeous greenhouse smell of tomatoes growing, which brings back memories of running through my grandad’s …
From jamieoliver.com


AMAZING TOMATO CURRY | JAMIE OLIVER VEGETABLE CURRY …
A tasty tomato curry recipe from Jamie Oliver's Meat-free Meals TV show. For best results, cook when you have access to super-ripe tomatoes – it's gorgeous!
From jamieoliver.com


ESSENCE OF TOMATO - CRUMBS ON THE TABLE
Jul 28, 2015 Tomato essence (or “consommé”) Yields about 400 ml ( 1 2/3 cups) of tomato essence, to serve 4 as a light “sherry glass” starter or amuses bouches. (Double the recipe to serve 4-6 as a larger bowl-portion of …
From crumbsonthetable.co.uk


TOMATO CONSOMM JAMIE OLIVER RECIPES
Tomato Consomm Jamie Oliver Recipes with ingredients,nutritions,instructions and related recipes
From tfrecipes.com


CREAMY TOMATO SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
A creamy tomato soup recipe from Jamie Oliver. This recipe shows you how to make tomato soup at home, and it couldn't be easier. Great with crusty bread.
From jamieoliver.com


SEASONAL RECIPE: JAMIE OLIVER’S TOMATO CONSOMMé
Aug 17, 2009 caprese salads abound, I’ve also got the taste for something different, something a little off the usual tomato path. Enter Jamie Oliver’s Tomato Consommé from his excellent book, Jamie at Home.
From thekitchn.com


Related Search