I'm Clare Smyth I'm chef patron at restaurant Gordon Ramsay in Chelsea
Today I'm going to show you a dish that actually has just gone on the menu
it's from our a la carte menu, a starter it's a coeur de boeuf tomato tartare
you take incredibly ripe tomatoes and you can make them look like a steak tartare
then we've taken the beef heart tomato, so when it's cut open it's got the tartare inside
of it it's a play on the coeur de boeuf beef heart
tomato tartare and also we've got buffalo milk curd that
carries on the same theme and with that some black olives and tomatoes
sometimes the best thing a cook can do is just leave the ingredient alone and let it
be so what we've done is we've blanched the tomatoes
and we've scooped out the center now the center we've pushed all the juice out of and added
some olive oil to it and seasoned it really well
we've put a little bit of thyme in there and then we've popped the whole tomato into the
juice and put it in a vaccum packing machine and that's pushed all the seasoning into the
tomato we've got Matt who's my head chef now here
Matt's been with us for four and a half years and working in the group for the last six
years Matt's like my right arm, very important to
the team here this is an English buffalo milk which we've
infused with a little bit of thyme and rosemary just to get some herbacious notes going through
there we've also put a little bit of natural yogurt
just to give it some acidity and it's been heated up to thirty seven degrees
and we've just going to add a little bit of vegetable rennet to that
now to go inside the tomato we're going to make the tartare
we use fifty percent of tomatoes that we've semi-dried in the oven and fifty percent of
fresh pulped tomato we're going to add some chopped shallots and
chopped cornichon we're going to use some parmesan
and then into the dish we'll put some marjoram we're also going to put a little bit of smoked
olive oil we smoke it with wood chips
add a little bit of salt and pepper in there we're going to stuff that inside the tomato
now making sure we fill all of the ribs of the
tomato so when you cut into it, it fills the entire thing
you can see how the buffalo milk curds have set solidly
we're just breaking up the curds so they can go in
what we've got here is tomato hearts and then we've got our buffalo milk curds
some of these beautiful tomato hearts then we've got some herbs
things that really go well with tomatoes mint, basil, chives
we've frozen some black olives with liquid nitrogen and broken them up into this sort
of crumb which is a really nice way to do it
then we're just going to pop some of our lovely little leaves
I don't believe that every plate can look identical because you're dressing it with
the natural form of the ingredient now we're going to pop the tomato on just
after I glaze it with a little olive oil i'm placing the tomato on the plate
because it's a tartare we like to eat croutons and this is just a kind of very thin bread
crisp that has been done with a little bit of clarified butter
some garlic and thyme keeping with the theme of the olives we've
got a little bit of black olive oil so that's a coeur de boeuf tomato tartare
with buffalo milk curd and black olives