Serves 8 People
Cut the tomatoes, dice the garlic and set them aside.
Chop the herbs roughly, do not chop them too fine.
Heat the olive oil in a small stock pot and sauté the garlic until it starts blushing. Then add the sugar and let it slightly caramelize. Now you add the tomatoes, and cook them until they you get a chunky sauce. Dissolve the gelatine in the white wine and add it to the sauce. Add the green herbs and bring the sauce to a boiling point. Turn off the fire and give it a couple of minutes to cool, before you blend the thick sauce. Put the sauce in an ice bath to allow it to cool down fast. Make sure you stir the sauce occasionally to make sure the gelatine cools down evenly and does not ‘stick’ to the bottom.
Whip the cream cheese until fluffy.
When the sauce starts ‘hanging’ mix the sauce with the cream cheese.
Put the substance in a mould and place it in a cooler for a minimum of 8 hours
Green Herb Tablouleh
This is not the traditional Lebanese tabouleh, but definitely a tasteful variation of the original dish.
Wash and chop the green herbs and garlic
Take the seeds out of the tomato and cut the meat in cubes, then peel the cucumber, remove the seeds and cut it in cubes too.
Mix the herbs, garlic, tomato and cucumber and sprinkle it with the lime and olive oil.
Add salt & pepper to taste.
Just before serving stir the crumbled corn tortilla chips into the salad.
The first step in this recipe is to take the skin of the tomatoes. For this you will need a pot of boiling water, a container with ice water, and a slotted spoon.
With a sharp utility knife, take the stem connection out , and carve a small cross at the bottom of the tomato.
Dip the tomato on the boiling water for 10 seconds, and put them immediate in the ice water, to stop the cooking process.
It will be easy know to remove the skin with a utility knife.
Miguel Choco, Adventure Connoisseur