Roasted Red Pepper and Tomato Terrine	recipe

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

This is one of Alan Spedding's recipes. This is the starter that he cooked on Channel 4's Chef for a Night programme.

Ingredients

1/2 onion, finely chopped
2 fl oz extra virgin olive oil
2 ripe tomatoes
4 red peppers (roasted de-seeded and skinned)
small chilli (roasted de-seeded and skinned)
1 tsp salt
1/4 tsp cayenne pepper
4 leaves of gelatine(soaked in water for ten minutes)
100 ml white wine vinegar
1 tsp raspberry vinegar
400 ml chilled whipping cream

Tomato Vinaigrette:
200g ripe tomatoes
Pinch of salt and caster sugar
Dash of white wine vinegar
2 tbsp olive oil - ex virgin
White pepper
Shredded basil leaves

• Sweat the onion in the oil for around five minutes,add the tomatoes and the peppers, season, cover and then cook over a medium heat for about eight to ten minutes

• Puree the mixture then return to the pan and reduce for a couple of minutes stirring constantly

• Add the soaked gelatine and stir to dissolve, then sieve the mixture to remove pips and skins

• Mix the vinegars together in a pan and reduce over a medium heat by about a third,stir into the puree and allow to cool at room temperature

• Whip the cream into soft peaks and mix a quarter of it into the mousse, then gently fold in the remaining cream.Season to taste

• Lightly oil a terrine dish (approx 8 by 4) then line with a piece of cling film.Pour the mixture into the dish then gently tap down on a solid surface to remove any air pockets

• Place into the fridge to set

To Serve

• Gently invert the terrine on to a chopping board,carefully remove the cling film then cut a slice or two with a warm knife and arrange onto the centre of your plate.

• To accompany the terrine I like to use a tomato vinaigrette ,marbled into a reduction of balsamic vinegar and a good olive oil, garnished with basil leaves and chopped chives.An explosion of exciting flavours with this wonderful taste of the mediterranean.

Tomato Vinaigrette:

• Halve the tomatoes, remove the seeds and chop roughly, then puree finely, force through a sieve into a bowl.

• Season with salt, pepper and sugar, add vinegar then whisk in the olive oil and add the herbs

Alan Spedding

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