John Myers
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Grilled Vegetable Terrine with White Tomato Foam on Mountain Herb Salad
The perfect grilled vegetable terrine with white tomato foam on mountain herb salad recipe with a picture and simple step-by-step instructions.
For the white tomato foam:
- 3 kg Tomatoes overripe
- 3 Pc. Sprigs of basil
- 2 Pc. Sprigs of thyme
- 3 Pc. Garlic cloves
- 45 g Pickled tomatoes
- 7,5 leaf Gelatin
- 1,5 tbsp White wine vinegar
- Salt
- Sugar
- 225 g Cream
For the mountain herb salad:
- 250 g Mountain herbs
- 1 Pc. Pomegranate
For the dressing:
- 1 tbsp Balsamic vinegar
- 2 tbsp Olive oil
- 1 tbsp Mustard hot
- 2 tbsp Apple juice
- Salt
- Pepper
- Sugar
For the grilled vegetables:
- 3 Pc. Zucchini
- 2 Pc. Eggplant fresh
- 3 Pc. Red peppers
- 3 Pc. Yellow peppers
- 6 Pc. Sprigs of thyme
- 8 tbsp Olive oil
- 1 Pc. Rosemary sprigs
- 3 Pc. Garlic cloves
- Salt
- Pepper
For the brew:
- 5 leaf Gelatin
- 1 tsp Sugar
- 2 tbsp Ketchup
- 2 tbsp Balsamic vinegar
- Salt
- Pepper
- 3 tbsp Olive oil
- 400 ml Chunky canned tomatoes
For the onion paste:
- 6 Pc. Red onions
- 4 tbsp Olive oil
- 3 tbsp Tomato paste
- 1,5 tbsp Thyme
- Salt
- Pepper
For the rocket pesto:
- 30 g Roasted pine nuts
- 0,5 bunch Parsley
- 2 bunch Arugula
- 1 Pc. Clove of garlic
- 300 ml Olive oil
- 0,25 tsp Salt
- 30 g Freshly grated Parmesan
For the white tomato foam:
- Wash the tomatoes, cut them in half, remove the stems and place in a large saucepan. Add thyme, basil, pressed garlic, pickled tomatoes, salt and pepper and mash with a pounder.
- Bring to the boil and pass through a sieve with an inserted cloth. Catch the drained tomato stock and heat 750 ml of it. Squeeze the gelatine soaked in clear water for about 10 minutes and add it.
- Season the juice with the white wine vinegar and beat over an ice-cold water bath to a foamy-stiff consistency.
- Fold in the creamy whipped cream and pour into a 20 by 20 cm pan about 6 cm high and refrigerate for at least 1 hour.
For the mountain herb salad:
- Mix all the ingredients for the dressing well and pour over the salad before serving
For the grilled vegetables:
- Wash the peppers, cut in half lengthways and remove the seeds. Then place the underside on a greased baking sheet and stew for 30 minutes at 150 degrees. Let cool a little and remove the skin.
- Wash the zucchini and aubergine, cut into slices approx. 3 mm thick and fry in portions in olive oil, thyme, garlic and rosemary until golden brown. Season with salt and pepper.
For the brew:
- Soak gelatine in cold water. Finely dice the garlic and add half a chopped red pepper from the grilled vegetables to a saucepan with the tomatoes, ketchup, olive oil and balsamic vinegar.
- Heat up and puree with a hand blender. Then season to taste with salt, pepper and sugar and dissolve the squeezed gelatine in it.
For the onion paste:
- Finely chop the onion and sauté in olive oil until translucent. Mix in the tomato paste and thyme leaves and season with salt and pepper.
To prepare the terrine:
- Line the terrine mold (1 liter) with cling film. Layer the peppers, zucchini, aubergine and onion paste alternately and brush each layer with the stock. Cover the terrine in the refrigerator for 4 hours.
For the rocket pesto:
- Wash and dry parsley leaves and arugula. Puree the pine nuts, a coarsely chopped clove of garlic, salt and olive oil. Add the rocket and Parmesan and puree everything.
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