- Tomato terrine
- Makes 1 small loaf tin
- 14 large and very ripe tomatos
- ½ tsp sugar
- 35 ml balsamic vinegar
- Salt and pepper
- 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
- Cucumber consommé
- 1 cucumbers
- 3 mint leaves
- 2 basil leaves
- ¼ lime juiced
- Couple of pinches of salt and pepper
Tomato terrine
Ingredients
Method
Tomato terrine
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
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
Put all ingredients into a liquidiser and blitz until smooth
Strain through muslin and season to taste
Refrigerate for use.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
