tmedia
Main content

https://www.lifestylefood.com.au/recipes/15309/tomato-terrine

LifestyleFOOD.com.au

Tomato Terrine

Demonstrated at the 2011 Melbourne Food and Wine Festival.

Ingredients

  • Jelly

  • 1.5kg ripe tomatoes

  • 2 large shallots

  • 2 garlic cloves

  • Thyme, bay leaf

  • 300ml good quality tomato juice

  • 1 ½ bunch basil

  • 1 bunch chervil

  • Salt, pepper

  • Celery salt

  • 7 leaves gelatine

  • Terrine

  • 1 large aubergine

  • 2 large courgettes

  • 30 large ripe plum tomatoes

  • Basil

  • 2 garlic cloves

  • Sugar, salt, pepper

  • Thyme

  • Olive oil

  • Jelly (above)

  • To Serve

  • Aged balsamic

  • Olive oil

  • Basil cress or small basil leaves

  • Goat's cheese

Method

  • Jelly:

  • 1.

    Cut tomatoes in half and squeeze out seeds and juice.Reserve this for later use.

  • 2.

    Put the tomato flesh in a baking tray and into the oven at a low temperature.

  • 3.

    Roughly chop the shallots and garlic and sweat in a pan in olive oil together with thyme and bay leaf.

  • 4.

    Once the tomatoes start to colour on top, pour them into the pan with the shallots.

  • 5.

    Add 1 bunch basil, chervil and tomato juice.

  • 6.

    Also add the reserved tomatoes from the first step.

  • 7.

    Pour the whole mix back onto a deep baking pan and back into the low oven for 1 hour to slowly cook down and infuse.

  • 8.

    Take out of oven after the hour and add the other half of bunch of basil.

  • 9.

    Cover with a lid/cling film and let infuse with the basil for a further 10 minutes.

  • 10.

    Pass everything through a chinois and then through double muslin cloth.

  • 11.

    Cool down the liquid to room temperature (should have yielded 700ml).

  • 12.

    Set aside until tomato geletine are requiredin terrine recipe on next page.

  • Terrine:

  • 1.

    Score, blanch, peel, quarter and de-seed all tomatoes.

  • 2.

    Reserve half of the tomatoes.

  • 3.

    Toss the other half in a bowl with olive oil, salt, pepper, sprinkling of sugar, thyme leaves and the thinly sliced garlic.

  • 4.

    Arrange on a non stick tray or on parchment paper and confit at 90°C for 2 hours or until just starting to dry (they should reduce by approximately half in weight).

  • 5.

    Once confit, reserve.

  • 6.

    Slice the aubergine and courgette in the meat slicer very thinly (approximately 2 mm).

  • 7.

    Season and cook in olive oil on a plancha grill or large non stick pan.

  • 8.

    Layer the terrine mould with 7 layers cling film (this terrine is very soft and it’s important there is enough cling film to hold it, otherwise it will be very hard to slice).

  • 9.

    Neatly cut the basil into batons or short julienne.

  • 10.

    Hydrate the gelatine in cold water and then stir into the tomato jelly from above.

  • 11.

    The jelly needs to be at just the right temperature, so that it’s not set yet, but will heavily coat the tomatoes.

  • 12.

    Add the basil to the jelly. And then all the fresh tomato petals set aside in step 2.

  • 13.

    Mix well and season if needed.

  • 14.

    Layer the terrine mould with the aubergine.

  • 15.

    Then layer fresh tomatoes.

  • 16.

    Then layer confit tomatoes.

  • 17.

    Then fresh to tomatoes.

  • 18.

    Then courgette.

  • 19.

    Then fresh tomatoes/ confit tomatoes / fresh tomatoes.

  • 20.

    Then courgette.

  • 21.

    Then fresh tomatoes/ confit tomatoes / fresh tomatoes.

  • 22.

    Pour any remaining jelly on top ensuring there are no air gaps and the jelly has reached into every corner.

  • 23.

    Finish with an aubergine layer.

  • 24.

    Lightly press to release any surplus jelly.

  • 25.

    Tightly wrap with cling film.

  • 26.

    Let set in fridge overnight with a flat weight on top (about 2kg weight, heavy enough to press all vegetables together but not too heavy to go right through).

  • To Serve:

  • 1.

    Slice the terrine.

  • 2.

    Glaze with olive oil and season with sea salt and freshly ground black pepper if needed.

  • 3.

    Dice the goat's cheese into 7mm cubes.

  • 4.

    Toss in a bowl with a few drops of the aged balsamic, a drizzle of olive oil and seasoning.

  • 5.

    Place terrine on a plate surrounded by a few cubes of goats cheese, drops of aged balsamic, a few basil cresses or leaves to finish.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings