Marinated tomatoes and fresh cheese curds

Experience the vibrant flavors of marinated tomatoes and fresh cheese curds, a delectable recipe by guest chef Morten Rastad, crafted to perfection in an Invoq oven. Elevate your culinary journey with this delightful dish.

Ingredients for marinated tomatoes

200 g tomatoes
1 shallot – finely chopped
15-20 g extra virgin olive oil
10 g raspberry vinegar
10 g light Shoyu
Oregano

Ingredients for fresh cheese “curds”

1000 g whole milk
50 g cream 38%
20 g buttermilk g rennet

Preparation

1 Clean and cut the tomatoes. 2 Combine all the ingredients for marinated tomatoes in a bowl and let it marinate for a couple of minutes. 3 For the fresh cheese curds, heat the milk to 23⁰C in a pot. 4 Combine with the rest of the ingredients and transfer it into two airtight containers. Place each container on a perforated gastro tray and follow below cooking steps. 5 After cooking, let the container cool down at room temperature for a minimum of 30 minutes before use. The cheese is best to serve tempered but can also be stored in the fridge for 2-3 days.

Cooking steps in Invoq oven

Preheat - 36⁰C – 1/2 minute

Insert tray

Convection - 36⁰C - 60% fan speed – 60 minutes

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