Paso a Paso 2010 (Vino de la Tierra de Castilla), from Bodegas Volver.
This is a very refreshing Verdejo, and blends perfectly with the acidic
undertones of the tomato.
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Mojete Manchego with Cheese
Preparation
Mojete
Combine all the ingredients in a Thermomix (ripe tomatoes, garlic, shallot, red peppers and cumin) and strain, making what we call “tomato water”. Pass the mixture through a muslin cloth and remove any foam. Add salt and sugar to taste, followed by a sprig of basil and two or three peppermint leaves. Leave to infuse, then strain and set to one side.
Cheese moshi
Mix the Manchego cream cheese and milk in a blender, then season with salt and sugar. Add the iota carrageenan and blend until the desired consistency is obtained (the mixture should not be too thick). Place the mixture in a squeeze bottle and create spheres in the alginate bath, then pass them through a mineral water bath to remove any surplus alginate. To make the alginate bath, add 5 g / 1/6 oz alginate to 1 l / 4 1/4 cup mineral water.
Presentation
Place the cheese moshi in the middle of the plate, and top with the
garlic cheese, cocoa nibs, savory, thyme and rosemary flower. Just
before serving add the garlic crouton and pour the well-chilled mojete
around the moshi on the plate.
Chef's Remark:
"This is a modern, refreshing twist on the classic mojete manchego (a tomato- and red pepper-based dish), which we serve in the summer. I love the touch of flavor added by the cumin, an essential spice in my kitchen."
Preparation by: Manolo de la Osa
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30 minutes
- 500 gr ripe tomatoes
- 1 garlic clove
- 1 shallot
- 20 gr red pepper
- 3 peppermint leaves
- 1 spring basil
- 2 gr cumin
- Sugar
- Salt
- 200 gr Manchego cream cheese
- 20 ml milk
- Sugar
- 5 gr iota carrageenan (gelling agent)
- 5 gr alginate
- 1 l mineral water
- Spanish extra virgin olive oil
- 20 gr garlic cheese from Las Pedroñeras (Cuenca)
- Cocoa nibs
- Savory
- Thyme
- Rosemary flowers
- Garlic croutons
- 17.637 lb ripe tomatoes
- 1 garlic clove
- 1 shallot
- 0.705 oz red pepper
- 3 peppermint leaves
- 1 spring basil
- 0.071 oz cumin
- Sugar
- Salt
- 7.055 oz Manchego cream cheese
- 0.829 fl. oz milk
- Sugar
- 0.176 oz iota carrageenan (gelling agent)
- 0.176 oz alginate
- 1.76 pint mineral water
- Spanish extra virgin olive oil
- 0.705 oz garlic cheese from Las Pedroñeras (Cuenca)
- Cocoa nibs
- Savory
- Thyme
- Rosemary flowers
- Garlic croutons
- 2.33 lb ripe tomatoes
- 1 garlic clove
- 1 shallot
- 0.122 cup red pepper
- 3 peppermint leaves
- 1 spring basil
- 0.039 cup cumin
- Sugar
- Salt
- 0.95 cup Manchego cream cheese
- 0.085 cup milk
- Sugar
- 0.053 cup iota carrageenan (gelling agent)
- 0.053 cup alginate
- 4.352 cup mineral water
- Spanish extra virgin olive oil
- 0.122 cup garlic cheese from Las Pedroñeras (Cuenca)
- Cocoa nibs
- Savory
- Thyme
- Rosemary flowers
- Garlic croutons
Wine match