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Prince of York, 18 York Street, Sydney
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Recipe of the Week: Spiced Tomato Compote
This week’s recipe comes from Prince of York’s Head Chef Sam Bull. Sam says the best way to enjoy burrata is with "fresh baked rosemary and garlic focaccia still warm from the oven, spiced tomato compote (recipe below), lemon, chilli flakes, quality local extra virgin olive oil”. And that is exactly how it will be served on Prince of York’s new bottomless lunch menu – using a beautiful burrata from Vannella Cheese, produced in Marrickville.
Method Mix all ingredients together (alternatively, you can use the whole seeds and toast well and grind up yourself). This is a great spice mix that you can also use for chicken that you roast or barbeque.
Spiced tomato compote
Ingredients 1kg large heirloom tomatoes (cut into large dice) 500g heirloom cherry tomatoes 2 brown onions (cut into small dice) 150ml good extra virgin olive oil 1 tbsp spice mix (recipe above) salt/pepper 1 bunch basil
Method Place the oil and onions in a heavy-based pot and sweat gently until onions are soft. Then, add the spice mix and cook out for a minute before turning the heat up to full. Before onions start to colour, add the tomatoes.
From here, add a good amount of salt and pepper and let the tomatoes fry on a high heat.
Keep stirring until the cherry tomatoes blister and then turn down heat and let it cook out until all moisture is gone and you have a thick compote mix. The trick is to cook the moisture out quickly, so keep watching it and moving it around the pot. Allow to cool, then add torn basil leaves and stir through. Store in a jar and use when you want to add some great flavour to dishes!
Image credit: Kitti Gould
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