Vegetable Casserole

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From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best

  • Yield: 6 Servings
  • Preparation Time: 1 Hour
  • Cooking Time: 1 Hour


For the tomato foam
  • 1½ pounds (750 g) tomato skins, seeds & stems
  • 1¾ pint (1 L) cold water
  • 1 oz (30 g) butter
For the tumbet
  • 19 oz (550 g) whole new potatoes
  • 3½ fl oz (100 ml) olive oil for baking, plus extra for frying
  • salt & pepper, to taste
  • 2¼ pounds (1 kg) beef floquet (floquet is hard to find outside Mallorca, but alternatives include sirloin or fillet steak), cleaned & cubed.
  • 4 cloves of garlic, peeled
  • 4 bay leaves
  • 1 aubergine (eggplant), finely diced
  • 1 red pepper, finely diced
  • 1 courgette (zucchini), cut into thin strips & dusted with wholewheat flour
  • 12 quail egg yolks
  • 1½ pint (750 ml) chicken stock
  • ½ pint (250 ml) beef stock
  • 3 tbsp tomato chutney
Tomato foam
  • salt & pepper, to taste
How to Make It
    For the tomato foam
  1. In a pan, bring the tomatoes and the water up to 65°C (150°F), cook for five minutes and then remove from the heat. Leave overnight, and then strain into a bowl.
  2. Heat the butter in a pan to 70°C (160°F), add to the tomato infusion, and beat with a hand-mixer to make the foam.
  3. For the tumbet
  4. Bake the potatoes in the oven for 20 minutes on a baking sheet/tray with a generous glug of olive oil drizzled over. Then puree with the oil used to bake them (leaving the skin on), and season well.
  5. Sauté the beef in a non-stick pan for a couple of minutes then set to one side.
  6. Put the garlic cloves and the bay leaves into a pan of hot oil, and fry for about a minute to infuse the oil. Remove the garlic and bay leaves, turn down the heat to 85°C (185°F), and fry the aubergine and pepper for about 10 minutes or until caramelised.
  7. Remove the vegetables, set them aside, and heat the same oil to 185°C (365°F). Fry the courgette strips in the hot oil.
  8. In a saucepan, poach the quail yolks in the combined chicken and beef stock at approximately 80°C (175°F) for 4 minutes until pale but still soft to the touch.
  9. To serve, arrange the meat and eggs on top of spoonfuls of potato puree. Place the cubes of pepper and aubergine around the plate and dot with tomato chutney. Top the meat with the fried courgette, and the eggs with the tomato foam. Season with salt and pepper, to taste.

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