Bloody Mary Terinne

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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)
• 1 large lemon, juice of
• 1 ounce gelatin powder
• 1 cup tomato juice
• 75 ml vodka
• 45 ml tomato ketchup
• 30 ml worcestershire sauce

Recipe

• 1 cut the tomatoes in half and place in a roasting tin.
• 2 sprinkle the chopped garlic, caster sugar, salt and black pepper over.
• 3 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.
• 4 put to one side to cool.
• 5 quarter, core and deseed the peppers; grill skin-side up for 7-10min or until skins are charred.
• 6 turn peppers over and grill for a further 5min. remove skins by putting the peppers into a plastic bag and sealing for 5min.
• 7 when they are cool enough to handle, the skins will lift off easily.
• 8 for the bloody mary mix, put the lemon juice into a measuring jug and add cold water to make up to 90ml (3½fl oz).
• 9 pour into a heatproof bowl, sprinkle the gelatine over and leave for 5min.
• 10 set the bowl over a pan of simmering water until the liquid runs clear. put aside to cool.
• 11 in a large bowl, mix together the tomato juice, vodka, tomato ketchup, worcestershire sauce, tabasco and the seasoning.
• 12 stir the cooled, dissolved gelatine into the bloody mary mix, then pour into a jug and put the mixture to one side.
• 13 lightly oil a 1.1 litre (2 pint) terrine mould and line with cling film.
• 14 put a quarter of the roasted peppers into the terrine and pour in enough bloody mary mix to cover.
• 15 add a layer of chopped basil, followed by a third of the tomatoes and cover with bloody mary mix.
• 16 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.
• 17 serve as a starter with a drizzle of balsamic vinegar and olive oil, bitter green salad leaves and warm crusty bread.