If you've been watching Jamie at Home, be it for inspiration for your garden's bounty or your next market visit, you know that he's finally getting to relax a bit. With his budding green thumb, he's been paying homage to all the usual suspects: tomatoes, courgettes, lettuce, onions, beans, carrots, potatoes, mushrooms, and a Jamie favourite, chilles.
In the tomato episode, Jamie made a beautful chilled consommé. Fresh basil, vinegar, vodka, horseradish, and garlic added to well seasoned tomatoes blended and filtered through muslin to a serene paleness. Coloured with a slice of beetroot, it was pretty too. I look forward to trying this soon but, my Mexican flavour tendencies (and a good bit of ready to consume cilantro) made for an easy adaptation.
Basically, it's a jazzed up version of pico di gallo. To a base of dark heirloom tomatoes, I added onion, cilantro, a little finely diced chilli, lime juice, s&p, a smashed clove of garlic, and, instead of vodka, a shot of nice tequila. I let the mixture set for the tomatoes to release all their juices and for the flavours to mingle. Then, no egg white fining required, a quick whiz with a stick blender and into a cloth to drain.. this zesty scented mixture was getting my appetite going already.
Although not that glorious beetroot borrowed pink, it wasn't a completely unappetising colour. I'll definitely try the beetroot trick at some point but for now, a few wee floating cilantro flowers lend their delicate beauty.