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Cooking with Lounge | Tomato Terrine

Cooking with Lounge | Tomato Terrine
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First Published: Mon, Mar 02 2009. 12 30 AM IST
Updated: Mon, Mar 02 2009. 06 47 PM IST
Pressed Tomato Terrine
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100g tomato
50g feta cheese
2g basil
10ml extra virgin olive oil
1 tbsp lemon juice
Salt and pepper to taste
A few leaves of arugula (or iceberg lettuce)
For the garnish:
A slice of French bread
A pear
1 tsp Balsamic reduction
1 tsp basil oil
An orange slice
Chop the tomatoes and blanch in salted water for few seconds. Put them in cold water and remove skin. Place in a bowl with sliced basil leaves. Add salt and pepper and few drops of extra virgin olive oil. Mix well and leave the tomatoes for an hour.
To make Terrine, take a cutter (or mould) of 1.5-inch diameter and cover one side with a foil. Put the tomatoes inside the mould until it is about 75% full and press them down. Top with feta cheese. Keep in fridge for at least an hour.
Take the Terrine out and place on a plate. Take some arugula leaves, season with salt and pepper. Put a few drops of lemon juice or lemon dressing on the leaves. Now place the salad leaves on the plate next to the Terrine. Chop a pear into thin slices and place them next to the leaves. Add a few drops of Balsamic reduction and basil oil. Garnish with a slice French bread and orange.
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First Published: Mon, Mar 02 2009. 12 30 AM IST