Tomato Terrine with Baby Veg and Tomato Oil

JA Resorts & Hotels cluster executive chef Nicolas Smalberger shares his recipe for a gorgeous tomato terrine

Tomato Terrine - Nicholas Smalberger - JA Resorts & Hotels

Tomato Terrine with Baby Vegetables and Tomato Oil

recipe for four guests

Ingredients

Tomato confit:
650g tomato confit
25ml extra virgin olive oil
1 tbsp. finely chopped flat-leaf parsley
1 tbsp. finely chopped chopped basil
10ml aged balsamic vinegar
10ml basil oil

Gazpacho:
250g vine-ripened tomatoes – cored halved and seeded
¼ cucumber – peeled and seeded
½ red capsicum – halved and seeded
1 clove garlic –peeled
½ small Spanish onion – peeled
6 sprigs fresh basil
15ml sherry vinegar
1 dash Tabasco sauce (to taste)
4 leaves gelatine
50ml tomato water – released from the tomato confit
4 vine-ripened tomatoes – blanched quartered and de-seeded

Baby vegetables:
8 baby carrots – peeled and blanched
8 baby leeks – trimmed and blanched
6 green asparagus spears – peeled and blanched
8 baby beetroot – cooked and peeled
8 baby fennel – trimmed and blanched
2 baby turnips – blanched
4 baby globe artichokes – prepared and cooked
8 broad beans – shelled and blanched
4 cherry tomatoes
20ml extra virgin olive oil
12 slices black olive
20ml tomato oil
20ml basil oil
12 chervil leaves
12 baby basil leaves
12 tarragon leaves
12 chive spears
Salt
Freshly ground pepper

The tomato confit, gazpacho, basil and tomato oils can all be made 24 hours in advance of serving. When the terrine is made, refrigerate for at least 6 hours, but preferably overnight before turning out slicing.

Method

For the gazpacho: Roughly chop the tomatoes, cucumber, red capsicum, garlic, Spanish onion, and basil. Place in a food processor and blend to a smooth puree. Pass the puree through a fine sieve. Press down hard on the puree to extract as much flavor as possible, and then discard the pulp. Add the sherry vinegar and tabasco. Take care not to over- spice, as this will overpower the finished dish. Season to taste with salt and freshly ground pepper, then cover the gazpacho with cling film and refrigerate until ready to use.

For the tomato confit: Remove the tomato confit from the muslin cloth and place in a bowl. Add 25ml extra virgin olive oil, finely-chopped parsley and basil, and stir through the tomato confit. Then add the balsamic vinegar and 5 ml basil oil. Season to taste with salt and freshly ground pepper.

Combining gazpacho and confit for the terrine: Soften the gelatin leaves in cold water, remove and squeeze dry warm 50ml tomato water over a gentle heat add the gelatin and stir until dissolved. Removed from the heat and allow to cool slightly before stirring into the gazpacho. Square the 4 quartered tomatoes. Trim all 4 sides with a sharp knife and then lightly season with salt and freshly ground pepper. Line a 750ml terrine with cling film, leaving a 25cm overhang. Pour a thin layer of gazpacho to cover the base of the terrine and refrigerate for 3 minutes until the gelatine begins to set.

Add a layer of tomato confit and smooth out with a palette knife, then pour a second thin layer of gazpacho over the tomato confit. Press the squared tomato quarters into the gazpacho and refrigerate for a further 3 minutes. Add a second layer of tomato confit and continue to layer the terrine until the terrine is full, finishing with a layer tomato confit. Fold over the clingfilm to enclose the terrine. If Gazpacho begins to set while building the terrine, place over a very low heat to melt again.

Plating

To press the terrine: cut out pieces of cardboard the same size as the terrine and wrap with aluminum foil and then clingfilm. Place onto the terrine and set a 500g weight evenly on top. Refrigerate for at least 6 hours or preferably overnight. Remove the weight from the terrine, then remove the cardboard and open the cling film covering the top of the terrine. Run the tip of a sharp knife around the edge of the terrine and invert onto the cut-out cardboard. Cut four 2 cm slices of terrine and brush with extra virgin olive oil. Lightly season with salt and freshly ground pepper, then place a slice in the centre of 4 serving plates and allow standing for 15 minutes to reach room temperature.

For the baby vegetables: Place the blanched vegetables, cherry tomatoes and sliced olives into a bowl and add 20ml extra virgin olive oil. Season to taste with salt and freshly ground pepper, then spoon the vegetables and sliced olives around the terrine. When that’s done, drizzle the tomato and basil oils over and around the vegetables and garnish with the pickled herb.