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Olive and tomato terrine

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 30 minutes
Cooking time: 3 minutes
 
Ingredients (serves 8):


Method:

Plunge the tomatoes in boiling water, peel and de-seed. Cut into slices, drain in a sieve, mix with rock salt and leave for an hour.
Soak the gelatine leaves in a bowl of cold water. Cut the olives into slices.
Heat 3 tbsp tomato juice, add the drained gelatine sheets and mix until they dissolve.
Add the rest of the tomato juice and the sugar.
Oil a baking dish. Place half of the sliced tomatoes in the dish, add a layer of green tapenade and half the diced olives and then pour the tomato juice on top.
Add another layer of tomatoes and top with the rest of the juice and the chopped mint. Refrigerate for 3 hours. Serve in slices with the coulis.

Coulis:
Mix the basil and garlic with 100ml olive oil and the lemon juice. Season and refrigerate.

User comments

 
another free recipe every day






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