Masterchef Deconstructed Horiatiki
A gourmet presentation with tomato water vinaigrette and olive soil.
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Ingredients
- 1 kg Heirloom Beefsteak Tomatoes
- 200 g Kalamata Olives (pitted)
- 200 g Barrel-Aged Feta Cheese
- 2 large Persian Cucumbers
- 100 ml Extra Virgin Olive Oil
- 2 g Agar Agar
- 1 tbsp Dried Greek Oregano
- 1/2 bulb Red Onion
- 50 g Maltodextrin
- 1/2 tsp Xanthan Gum
- 1 tsp Sea Salt Flakes
- 10 pieces Micro-basil leaves(optional)
Instructions
- 1
Pulse tomatoes in a blender with a pinch of salt; hang in a cheesecloth over a bowl for 6 hours to collect the clear tomato water.
- 2
Dehydrate the Kalamata olives in a low oven at 80C for 4 hours, then grind into a fine 'olive soil' texture.
- 3
Whisk the tomato water with xanthan gum and olive oil to create a stable, translucent vinaigrette emulsion.
- 4
Compress sliced cucumbers in a vacuum sealer with olive oil and oregano to achieve a translucent, jewel-like appearance.
- 5
Combine melted feta with a small amount of cream and agar agar, heat to 85C, then pour into a mold and chill to create a set feta panna cotta.
- 6
Pickle the red onion slivers in red wine vinegar and sugar for 30 minutes to provide a bright acidic contrast.
- 7
Create an olive oil powder by whisking extra virgin olive oil slowly into the maltodextrin until a snow-like consistency forms.
- 8
Plate by placing a disc of feta panna cotta in the center, surrounding it with olive soil, compressed cucumber ribbons, and drizzling the tomato water vinaigrette tableside.
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