Tomato Fondue:
1 onions, peeled, very finely chopped
125ml extra virgin olive oil
1/2 star anise
2 cloves
1 heaped tsp coriander seeds
2 cloves garlic, peeled + minced
a bouquet garni (thyme, celery leaf, parsley + bay leaf) tied with a strip of leek
650g best-quality tomaties, skinned, deseeded and chopped, juices strained and reserved
few drops Tabasco
few drops Worcestershire sauce (not vegetarian!)
1 dessertspoon of tomato ketchup, homemade if you have it (!!)
25ml best-quality sherry vinegar
finely grated lemon zest to taste
10 strands of saffron (optional)
- sweat onion in olive oil w spices for 10 minutes on v low heat.
- add garlic + bouquet garni and sweat for another 5 mins
- add tomatoes, tomato juices, tabasco, worcestershire sauce, ketchup + vinegar
- add lemon zest
- cook on v low heat for 3-4 hours
- add saffron, if using, 45 minutes into cooking time.
should be dark red and almost jam-like. If oil splits out, pour it off, you can use it in things.
Beans
tomato fondue as above
extra virgin olive oil
200g dried haricot beans, best quality available [not soaked]
1 onion, peeled + halved, studded with 2 cloves
3 carrots, topped and tailed + halved lengthwise
3 cloves of garlic, peeled
bouquet garni (thyme, rosemary, bay leaf) [but tied with what?!?!?]
1 stick celery
1 leek cut crossways in 3 pieces
75g unsalted butter
salt + fresh ground black pepper
- preheat oven to 110C/gas mark 1/4
- puree tomato fondue in a blender w/ a bit of oil from fondue, or olive oil, and a bit of water if needed. Should be enough puree to cover beans by 1-2 cm.
- put beans in an ovenproof dish, cover with tomato puree, and add all other ingredients. Season generously.
- cover dish, use tinfoil if you need to, and put in the oven.
- after 3 hours turn off the oven, and leave the beans to cool down.