Yield:Â 10 portions
Wine Pairing:Â Roussanne Grenache Blanc
Soup Base
- 900g heirloom tomatoes, roughly chopped
- 250g white onion, roughly chopped
- 1 can coconut cream
- 1½ cans drained cannellini beans
- Salt to taste
- Handful of basil
- 10ml cooking oil
- 15g Roussanne Grenache Blanc
Method:
- Sweat the onions with the oil in a pot until cooked through, then add the wine.
- Add the tomatoes and the cannellini beans and allow to braise for 2 minutes.
- Add the coconut cream and simmer for 30 minutes.
- Place the ingredients into a thermomixer and blend together with the salt and basil.
Basil Bratzeli (15 portions)
- 150g water
- 65g masa harina
- 5g salt
- 10g Roussanne Grenache Blanc
- 30g parsley (dried in airfryer)
- 30g basil (dried in airfryer)
Method:
- Dry the parsley and basil out in the airfryer at 60 degrees for 1½ hours, then blend into dust.
- Combine all ingredients in a blender until smooth.
- Pipe 10g portions into the bratzeli machine and allow to cook for 1 minute and 30 seconds.
- Keep under the heat lamp to retain the crunch.
Cannellini Bean Garnish
- 1 can cannellini beans (drained)
- 10ml olive oil
- Pinch of salt
Method:
- Sauté the beans in olive oil and salt until golden, then slightly blowtorch them for a smoky finish.
Basil Green Oil (50 portions)
- 250g spinach
- 50g basil
- 100ml cooking oil
Method:
- Blend the spinach and basil in the thermomixer, add the oil and blend until it reaches 100 degrees for 4 minutes.
- Once it reaches the temperature, blend it on full blast for 3 minutes.
- Strain through a chinoise and muslin cloth into a container over an ice bath.
Deep Fried Basil Leaf (10 portions)
- 10g basil leaves, washed and dried
Method:
- Place the leaves in a deep fryer and fry until it stops bubbling.
- Take the leaves out and place onto a tray with a cloth.
- Keep under the heat lamp to stay crispy.
Final Garnishes
- Basil green oil
- Deep fried basil leaf
- Droplets of Sauvignon Blanc Semillon
- Sautéed and blowtorched cannellini beans
- Basil bratzeli