Tomato Terrine by Paul Wedgwood of Wedgwood the Restaurant in Edinburgh
Paul and Lisa Wedgwood, the owners of Wedgwood the Restaurant, have created a winning formula when it comes to offering a great dining experience. So much so they have just beaten the likes of Michelin-starred L’enclume, Restaurant Sat Bains and Purnell’s to win Restaurant of the Year at the Food & Travel Reader Awards.
Ingredients:
Makes 1 small loaf tin
14 large, very ripe tomatoes
½ tsp sugar
35ml balsamic vinegar
Salt and pepper
METHOD:
1 Score tomatoes and then blanch for a couple of seconds in boiling water. Refresh in iced water, peel, quarter and deseed. Lay on clean cloth to dry.
2 Season with salt and pepper, place in a bowl and pour over balsamic vinegar.
3 Leave for one hour and taste, adjust seasoning as required.
4 Line small loaf tin with clingfilm leaving plenty overlapped to wrap. Lay tomatoes flat in layers to fill the mould, press down firmly and wrap over excess cling film.
5 Pierce top of the film and place in fridge with a heavy weight on top. Chill to set for several hours.
Vodka and chilli jelly:
1 bottle tomato juice
3 drops of Tabasco sauce
1 red chilli, deseeded
2tbsp white wine vinegar
20ml vodka
1 ½ tsp agar agar
Pinch salt and pepper
250 ml vegetable oil (placed in freezer for 30 minutes prior to commencing recipe)
METHOD:
1 Chop chillies very fine and place in a pan with all other ingredients except agar agar and chilled oil, and bring to the boil. Simmer for three minutes and strain.
2 Add agar agar and dissolve slowly.
3 Fill a food injector with the jelly mix.
4 Remove oil from freezer. Slowly drip jelly mix into oil to set in small balls.
5 Pass oil and jelly ball through a sieve, retain oil for future use and gently rinse off oil from jelly balls.
Cucumber consomme:
1 cucumber
3 mint leaves
2 basil leaves
¼ lime, juiced
Couple of pinches of salt and pepper
METHOD:
1 Put all ingredients into a liquidiser and blitz until smooth.
2 Strain through muslin and season to taste
3 Refrigerate for use.
To Assemble:
Spoon the cucumber consomme into a deep dish or soup bowl. Portion the terrine and stack in the centre of your dish. Garnish with the vodka and chilli jelly balls and a fresh basil leaf.
In association with Taste Communications.
www.tastecommumnications.co.uk
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