Recipe of the Week - Tomato Terrine

The second of our two recipes from award winning chef Paul Wedgwood, Chef Patron of Wedgwood, The Restaurant in Edinburgh’s historic Old Town. Paul gains inspiration for his style of dishes from regular travels around the world and favourites include Panko and black sesame crusted mullet, pork belly,  or diver caught scallops wrapped in caul fat.  Paul is also renowned for using interesting wild herbs and salads especially at lunchtime, which Paul forages for himself.

Makes 1 small loaf tin

14 large and very ripe tomatos

½ tsp sugar

35 ml balsamic vinegar

Salt and pepper

Method:

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

Season with salt and pepper and place in a bowl and pour over balsamic vinegar

Leave for 1 hour and taste, adjust seasoning as required

Line the small loaf tin with cling film leaving plenty overlapped to wrap

Lay tomato’s flat in layers to fill mould and press down firmly and wrap over excess cling film, pierce the top of the film in a couple of places 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 tobacco sauce

1 red chilli deseeded

2tbsp white wine vinegar

20 ml 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:

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 3 minutes. Strain

Add agar agar and dissolve slowly

Fill a food injector with the jelly mix

Remove oil from freezer

Slowly drip jelly mix into oil to set in small balls

Pass oil and jelly ball through a sieve retain oil for future use and gently rinse off oil from jelly balls.

Cucumber consommé

1 cucumber

3 mint leaves

2 basil leaves

¼ lime juiced

Couple of pinches of salt and pepper

Method:

Put all ingredients into a liquidiser and blitz until smooth

Strain through muslin and season to taste

Refrigerate before use.