Heritage tomato terrine, feta, tomato sorbet.

Scott Okeefe

Scott Okeefe

2nd March 2020
Scott Okeefe

Heritage tomato terrine, feta, tomato sorbet.

780 min

Serves 1.

Ingredients

terrine

  • 1x box heritage tomatoes skinned & deseeded.
  • Keep the seeds and blitz in the blender to be hung in a muslin cloth overnight.

tomato sorbet

  • 1x litre tomato juice 1/2 medium chilli 1 x shallot 2x tsp glucose 650ml stock syrup

Method

terrine

Place tomatoes on a clothed tray flat, one by one next to each other. Place another cloth over the top then another tray. Weight the tray down overnight in the fridge to remove moisture.
Following day take tomato seed juice and lightly set with agar agar. Before refrigerating, toss the tomato’s through the juice and season to taste. Layer them in the terrine mold and leave to set in the fridge- slice when ready to serve.

feta

Break down feta in a blender and blend on medium while slowly adding milk. Use as much milk until the preferred consistency. Season with salt & pepper, squeeze of lemon juice. Place in piping bag for service.

tomato sorbet

Sweat off shallot, & chilli add glucose & stock syrup bringing to the boil then blitz and pass through a fine sieve. Add tomato juice then churn in an ice cream machine until desired consistency. Freeze for up to 2 weeks.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.