• Terrine

  • 1.5 kg Tomatoes sliced into “leaves”

  • 750 ml Olive Oil

  • 300 ml Balsamic Vinegar

  • 200 g Garlic (peeled and sliced)

  • 200 g Shallots (peeled and sliced)

  • 1 bunch Basil

  • Seasoning

  • Salad

  • 150 g Aged Goats Cheese

  • 1 Pear (finely sliced)

  • Baby Rocket Leaves

  • Virgin Olive Oil

  • Balsamic

  • Seasoning


  • 1.

    Blanch, peel and de-seed the tomatoes. Add them to the marinade and refrigerate for 24 hrs.

  • 2.

    To make the marinade, combine the olive oil, vinegar, shallots, garlic and seasoning.

  • 3.

    Press the marinated tomatoes and basil leaves into the moulds. Season each layer with sea salt and ground pepper.

  • 4.

    To serve, make a salad with the rocket, pear and goats cheese. Dress with some balsamic and olive oil and serve on a plate with the pressed tomato terrine.

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