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Bloody Mary Terrine

Preparation time: 40 min, plus 4 hr chilling, Cooking time: 35 min, Cals per serving: 160

ingredients

serves: 8
700 g (1 1/2 lb) baby plum or cherry tomatoes, halved
2 garlic cloves, chopped
2 tbsp golden caster sugar
2 tsp salt
2 tbsp olive oil, plus extra for greasing
1 kg (2 1/4 lb) red peppers, quartered, cored and deseeded
25 g (1 oz) fresh basil leaves, shredded

for the bloody mary mix

1 large lemon, juice of
25 g (1 oz) powdered gelatine
300 ml (1/2 pt) tomato juice
6 tbsp vodka
3 tbsp tomato ketchup
2 tbsp Worcestershire sauce
1/2 tsp Tabasco sauce

method

1. Place the tomatoes in a roasting tin. Sprinkle the garlic, caster sugar, salt and black pepper over and drizzle with olive oil. Cook under a hot grill for about 10 minutes, or until the tomatoes have softened and some of the skins look charred. Put to one side to cool.

2. Grill the peppers, skin-side up for 7 to 10 minutes, or until the skins are charred. Turn them over and grill for a further 5 minutes. Place the peppers in a plastic bag and seal for 15 minutes. When they are cool enough to handle, peel off the skins.

3. To make the Bloody Mary mix, put the lemon juice into a measuring jug and add enough cold water to make up to 100 ml (3/4 fl oz). Pour this into a heatproof bowl, sprinkle the gelatine over and leave for 5 minutes. Set the bowl over a pan of simmering water until the liquid runs clear. Put aside to cool.

4. In a large bowl, mix together the tomato juice, vodka, tomato ketchup, Worcestershire sauce, Tabasco and seasoning. Stir the cooled, dissolved gelatine into the Bloody Mary mix, then pour into a jug and put the mixture to one side.

5. Lightly oil a 1.1 litre (2 pint) terrine mould and line with clingfilm. Put one-quarter of the roasted peppers into the terrine and pour in enough Bloody Mary mix to cover. Add a layer of basil, followed by a third of the tomatoes and cover with the Bloody Mary mix. Continue the layering, finishing with peppers on top.

6. Tap the terrine mould bottom on a work surface to distribute the liquid evenly, fold up the clingfilm edges to cover the surface and chill for 4 hours, or until set. To serve, peel back the clingfilm from the top and invert the terrine on to a chopping board, peel off the remaining clingfilm and cut into slices.

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