Simply Raymond Blanc episode 10: Raymond shares his favourite romantic meals to treat the nation’s couples. Anniversaries, date nights and romantic get-togethers.
The chef shares his favourite dishes for anniversaries, date nights and romantic get-togethers. He starts with broad beans with parmesan and pan-fried sole, and ends with an exotic fruit pannacotta. Plus, chef and good friend Paul Ainsworth cooks a special dish for Raymond – lamb hotpot for two.
Simply Raymond Blanc episode 10
Tomato Salad with Mozzarella & Tomato Soup
Slice all the tomatoes into bite sized wedges and mix together in a large bowl. Add the sliced onions, garlic and basil and toss together in the bowl. Season the tomatoes and onions with a pinch of salt, pepper, white wine vinegar and olive oil. Leave for 5 minutes to marinade and exchange flavours.
Arrange the tomatoes on a large serving plate, finish by scattering over the mozzarella cheese and dried kalamata olives. Finely dice the onion and coarsely chop the peeled garlic. Coarsely chop the large tomatoes. Simply remove the stems of the cherry tomatoes and leave the tomatoes whole.Coarsely chop the basil and sage, and put all of these to one side.
Heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic, sage and rosemary (and marjoram, if using). Cover with a lid and cook for 5 minutes, stirring occasionally.
Add the tomato purée, stir, cover with the lid and continue to cook for 3–4 minutes. Increase the heat to high, add the chopped tomatoes, cherry tomatoes, basil and water. Cover with the lid again and simmer for 15 minutes, stirring occasionally. Remove the pan from the heat and leave to cool. Pass the liquid through a moulin-légumes or food mill (or purée in a liquidiser) into a clean saucepan. Stir in the extra-virgin olive oil.
At this stage you can either chill the soup and serve it within a couple of days or freeze it. Or serve it straight away, adding the optional garnish – a spoonful of crème fraîche or cream for richness and croutons or a drizzle of olive oil and a few basil leaves.