Bloody Mary Terinne
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 3 cups cherry tomatoes or 3 cups plum tomatoes
- 2 garlic cloves, chopped
- 2 tablespoons caster sugar
- 2 teaspoons salt (I used Himalayan fine ground)
- olive oil
- 2 1⁄4 lbs red capsicums (also called red peppers)
-
bloody mary mix
- 1 large lemon, juice of
- 1 ounce gelatin powder
- 1 cup tomato juice
- 75 ml vodka
- 45 ml tomato ketchup
- 30 ml Worcestershire sauce
directions
- Cut the tomatoes in half and place in a roasting tin.
- Sprinkle the chopped garlic, caster sugar, salt and black pepper over.
- Drizzle with olive oil. Cook under a hot grill for about 10min or until the tomatoes have softened and some of the skins look charred.
- Put to one side to cool.
- Quarter, core and deseed the peppers; grill skin-side up for 7-10min or until skins are charred.
- Turn peppers over and grill for a further 5min. Remove skins by putting the peppers into a plastic bag and sealing for 5min.
- When they are cool enough to handle, the skins will lift off easily.
- For the Bloody Mary mix, put the lemon juice into a measuring jug and add cold water to make up to 90ml (3½fl oz).
- Pour into a heatproof bowl, sprinkle the gelatine over and leave for 5min.
- Set the bowl over a pan of simmering water until the liquid runs clear. Put aside to cool.
- In a large bowl, mix together the tomato juice, vodka, tomato ketchup, Worcestershire sauce, Tabasco and the seasoning.
- Stir the cooled, dissolved gelatine into the Bloody Mary mix, then pour into a jug and put the mixture to one side.
- Lightly oil a 1.1 litre (2 pint) terrine mould and line with cling film.
- Put a quarter of the roasted peppers into the terrine and pour in enough Bloody Mary mix to cover.
- Add a layer of chopped basil, followed by a third of the tomatoes and cover with Bloody Mary mix.
- Continue layering, finishing with the peppers. Tap the terrine on a work surface to distribute the liquid evenly, fold up the cling film edges to cover the surface and chill for 4hr or until set.
- Serve as a starter with a drizzle of balsamic vinegar and olive oil, bitter green salad leaves and warm crusty bread.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/chelsea-1-1.jpg?t=1358729305 alt=width=320 height=234 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_2934e8e56debfb521317951198.jpg alt=width=160 height=160 /><img src=http://i1086.photobucket.com/albums/j446/pammyowl2/th_HPIM0151.jpg alt=width=160 height=90 /> alt= />I am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds most wonderful man, have an aan amazingly brilliant child (of course I would say that!). In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything. </p>
<p>I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively.</p>
<p>My rating system;</p>
<p>5 stars= great, had fun making it and will make again</p>
<p>4= made some changes as the recipe needed tweaking</p>
<p>3= probably will not make again</p>
<p>I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)</p>