{"id":15842,"date":"2014-06-07T10:09:51","date_gmt":"2014-06-07T09:09:51","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=15842"},"modified":"2014-06-07T15:46:13","modified_gmt":"2014-06-07T14:46:13","slug":"tom-kitchin-summer-tomato-salad-with-tomato-consomme-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/15842\/tom-kitchin-summer-tomato-salad-with-tomato-consomme-on-saturday-kitchen\/","title":{"rendered":"Tom Kitchin Summer tomato salad with tomato consomm\u00e9  on Saturday Kitchen"},"content":{"rendered":"<p>Tom Kitchin cooks summer tomato salad served with tomato consomm\u00e9 and tapenade on Saturday Kitchen Live.<\/p>\n<p>Tom says: \u201cThe flavours of summer are undiminished in this raw salad with salty tapenade. Use vegetarian Worcestershire sauce if desired.\u201d<\/p>\n<p>For the salad Tom used: For the salad, 5 tomatoes, preferably mixed colours, 3 asparagus spears, tips only, 5 radishes, \u00bd bulb fennel, 100g broad beans and small bunch baby basil.<\/p>\n<p>For the vegetable consomm\u00e9: 12 ripe tomatoes, chopped, \u00bc cucumber, chopped, splash Worcestershire sauce, splash red wine vinegar, salt, 2 garlic cloves and handful basil leaves.<\/p>\n<p>For the tapenade: 1 garlic clove, 4 tbsp capers, 200g black olives, splash sherry vinegar, extra virgin olive oil and salt and freshly ground black pepper.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/06\/tomatosalad.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/06\/tomatosalad.png\" alt=\"\" title=\"tomatosalad\" width=\"570\" height=\"295\" class=\"aligncenter size-full wp-image-15845\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/06\/tomatosalad.png 570w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/06\/tomatosalad-300x155.png 300w\" sizes=\"auto, (max-width: 570px) 100vw, 570px\" \/><\/a><\/p>\n<p>To prepare the dish, first make the vegetable consomm\u00e9. Season the tomatoes and cucumbers with Worcestershire sauce and red wine vinegar, then blend all the ingredients together in a food processor.<\/p>\n<p>Place a sieve lined with a muslin cloth on top of a bowl, then pour in the vegetable consomm\u00e9 mixture.<\/p>\n<p>Bring the edges of the muslin together, tie with a piece of string and hang over the bowl. Leave for six hours to drain. Reserve the liquid consomm\u00e9 collected in the bowl.<\/p>\n<p>For the tapenade, blend all of the ingredients in a food processor, adding just enough olive oil until it forms a paste, seasoning to taste with salt and pepper.<\/p>\n<p>For the salad, slice the tomatoes into different sized pieces.<\/p>\n<p>Slice the asparagus, radish and fennel and place them in a bowl of cold, iced water to chill. When ready to serve, drain.<\/p>\n<p>To serve, divide the tomatoes, broad beans and chilled vegetables between four small serving bowls and garnish with the tapenade and baby basil. Pour over the consomm\u00e9.<\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"Tom Kitchin cooks summer tomato salad served with tomato consomm\u00e9 and tapenade on Saturday Kitchen Live. Tom says: \u201cThe flavours of summer are \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/15842\/tom-kitchin-summer-tomato-salad-with-tomato-consomme-on-saturday-kitchen\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":15845,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,169],"class_list":["post-15842","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-saturday-kitchen"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2014\/06\/tomatosalad.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/15842","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=15842"}],"version-history":[{"count":8,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/15842\/revisions"}],"predecessor-version":[{"id":15844,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/15842\/revisions\/15844"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/15845"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=15842"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=15842"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=15842"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}