Ambassadeurs Cookbook- Flavors of Greece

Ambassadeurs Cookbook is a fine flavors collection of Greece and recipes by Greek Chefs cooking with excellent quality local ingredients.

Greek salad with cherry tomatoes, tomato & feta pannacotta and Kalamon olives chutney 

Chef Lalaounis Christos

For the salad with cherry tomatoes

• 40gr. Red Cherry tomatoes sliced in half
• 40gr. Yellow Cherry tomatoes sliced in half
• 40 gr. Black red cherry tomatoes sliced in half
• 10gr Red sweet pepper cut in thin slices
• 5gr Green pepper cut in thin slices
• 10 gr onion sliced  
• 10 gr extra virgin olive oil
• 1 picked caper leaf  
• 3 capers
• Salt, pepper
• Oregano
• Cucumber in very thin slices on a mandoline slicer without the seeds

For tomato feta panna cotta(for 250gr, approximately 10 portions)

• 100 gr. feta cheese
• 150 gr milk
• 1 gr dry oregano or thin leaves of fresh oregano
• 2.5 gr agar agar

For the tomato gel (For 250 gr, approximately 10 portions)

• 400 gr ripe red tomatoes
• 2 gr of basil leaves (one big basil leaf is enough)
• 3gr salt
• 5gr crystal sugar
• 5 gr extra virgin olive oil
• 3 gr agar agar

For the basil oil

• 250 gr of fresh basil
• 300 gr of virgin olive oil
• 150 gr sunflower oil
• 0.75 gr baking soda
• For the olives chutney 
• 300 gr Kalamon olives without seeds
• 200 gr crystal sugar
• 200gr water
• 50 gr balsamic vinegar
• 50 gr balsamic cream

Preparation

For the salad

Mix up all the ingredients on a basin or a bowl and marinate for 5 minutes.

For feta panaccotta

Melt feta cheese with milk in a blender until it becomes a smooth mixture without pieces of cheese, add oregano and agar. Boil pannacotta for 2 minutes, stirring constantly. Remove from heat and spread in a pan. Make sure it is 4-5 milimetres thick. Place in the fridge until is thickened. Serve in room’s temperature or up to 30 degrees before starts to melt.

For  the tomato gel

Pulp the tomatoes with the basil in a blender, strain, then measure 250 gr of the juice and add the remaining ingredients. Follow the same procedure with the feta panna cotta.

Tip: When pannacotta and gel are ready , place the one above the other and chop in squares(2*2 mm).

For  the basil oil

Boil the basil leaves in hot water for 30 seconds, remove & freeze immediately in water with ice cubes. Remove and dry the basil. Put all the ingredients in a blender and mix.Strain and the keep refrigerated.

For the olives chutney 

Boil all the ingredients together until the chutney reaches 123 degrees. Pulp in a blender, cool it down and place it on a serving bottle with a nozzle.

Plating

Place the salad on one side, garnish with pepers and capers on the other side of the plate, add the cucumber as a «carpet» and on top of it three pieces of tomato feta pannacotta. Garnish with caper apples, make dots around the plate using olive jam and green basil oil. 

Chef’s bio