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Cold Salmon and Ratatouille Terrine

A cold terrine for dinner! Details Cost: €0.90 Preparation time: 60 minutes Ingredients for a mold 30cm long x 10cm wide x 7cm high 10 servings 300g sandwich bread, crusts removed. 200g sliced smoked salmon. 2 roasted eggplants. 50g cooked ham. 300g ratatouille. 150g tuna in oil. 200ml heavy cream. 4 tablespoons mayonnaise. 2 sheets unflavored gelatin. salt. pepper. for the ratatouille 1 eggplant. 1/2 onion. 1/2 zucchini. 1 red bell pepper. 2 ripe tomatoes. salt. extra virgin olive oil. 1 teaspoon sugar. Preparation Make the ratatouille first — if you need the recipe, you can find it here . Puree the ratatouille and crumble the tuna. Blend the roasted eggplants together with the cooked ham, salt, oil, and pepper until smooth. Oil a long terrine mold and line it with parchment paper. Lay slices of bread across the bottom so it's completely covered. Using a pastry brush, soak the bread with heavy cream. Spread a layer of the pureed ratat...

Tomato Jam




When tomatoes are in season, that's when they taste their absolute best. Don't miss out on making this jam while you can. You'll be grateful to have a jar or two tucked away — it's brilliant in so many recipes, or simply spread on toast with a good slice of cheese.

Ingredients

  • 500g tomatoes, weighed after peeling, deseeding, and squeezing out the excess water.
  • 125g brown sugar.
  • 125g white sugar.
  • Half a cinnamon stick.
  • Juice of half a lemon.

Method

  1. Once you've squeezed out all the water from the tomatoes, chop them into small pieces with a knife. Don't grate them or use a blender — just good old-fashioned chopping.
  2. Weigh the prepared tomatoes and put them in a tall pot (copper works well, though the jam does tend to splatter a bit while cooking). Stir in both sugars, the cinnamon stick, and the lemon juice. Let it all sit for 30 to 40 minutes so the flavors can get acquainted.
  3. Put the pot on high heat. You'll see foam forming on the surface — skim that off as it appears. Keep the heat high for about 10 minutes, stirring regularly.
  4. Lower the heat and let it simmer away until it thickens into proper jam consistency.
  5. While the jam cooks, clean and sterilize your jars. When the jam's ready, fill the jars and process them in a water bath for 10 minutes to create a seal. Leave the jars to cool down in the water.

Notes

I like using small jars for this jam. Once you open one, it won't hang around in the fridge for too long before you use it up.

Details

Cost: €1.70 (for 500g of jam)
Preparation time: 40 minutes

 

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