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This terrine uses that classic combination of mozzarella, tomato and basil and can make a great alternative to the traditional salad as a first course or light lunch.
- 400g red pepper (3)
- 925g mozzarella balls (7)
- 750g big tomatoes (5)
- 15g fresh basil leaves
- 3 tablespoons of olive oil
- about 6 tablespoons of salad dressing
Preparation Time: 45 minutes (+ 6 – 24 hours setting time)
Cooking Time: n/a
- Preheat the oven to 200°c.
- Cut the top off each of the red peppers, remove the pith and seeds and stand them up on a baking tray. Then rub 1 tablespoon of the olive oil onto each red pepper and season them with salt.
- Put the peppers into the oven for 25 minutes.
- While the peppers are roasting, cut the mozzarella into ½cm thick slices and put them in a single layer between pieces of kitchen towel to remove some of the liquid from them. Do exactly the same with the tomatoes.
- When the red peppers are cooked, remove them from the oven, put them into a bowl, cover it with cling-film/plastic-wrap and allow them to rest for at least 5 minutes, or until they are cool enough to handle. (This steams the skin away from the flesh, making it much easier to remove.)
- Peel the skin off the red peppers and cut them into quarters. Remove the mozzarella and tomato from between the kitchen towel.
- Lightly oil the inside of a terrine or bread tin and then line it with 3 pieces of cling-film/plastic-wrap, making sure it is smooth and pressed into all the corners. Leave an amount of cling-film/plastic-wrap hanging over the side of the dish equal to the width of the dish.
- Make a layer of the mozzarella slices in to bottom of the tin... ...then make a layer of the tomato slices and pour over 2 tablespoons of the salad dressing. Then make a layer of the basil leaves... ... and then put on a layer of the red pepper slices.
- Keep layering until you have either filled the tin or run out of ingredients. You should aim to finish with a layer of mozzarella. When it is complete fold the excess cling-film/plastic-wrap over the top and seal it down.
- Ideally, find a brick the same width and length as your dish, wrap it in cling-film/plastic-wrap and put it on top of the terrine. If you don’t happen to have any bricks lying around, you could use anything flat and heavy that will fit on top of the terrine, pressing it down. Another bread tin with some cans of beans inside or a gold bar will work equally well.
- Place the whole set up on to a baking tray, pierce some holes in the cling-film/plastic-wrap at the edge of the terrine (to release the pressure and allow the excess liquid to escape) and put it into the fridge for at least 6 hours, 24 hours is better.
- Remove it from the fridge, turn the terrine out onto a chopping board and cut slices through the cling-film/plastic-wrap. Put the slice onto a plate, remove the cling-film/plastic-wrap and serve. We served it with some red chicory leaves, a sprig of basil and some extra salad dressing.