Ingredients
5 large tomatoes
1 tbsp sea salt flakes
100ml dry white wine
20g powdered gelatin
125ml boiling water
125ml extra virgin olive oil
2 small fennel, fronds removed
very thinly sliced lengthways
2 large zucchini (about 20cm long)
very thinly sliced lengthways
180g green beans
2 small onions, finely chopped
2 tbsp apple cider vinegar
Method
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Fill a large bowl with water and ice cubes. Drop tomatoes into a saucepan of boiling water for 10-15 seconds, then transfer to bowl of iced water. Slip skins from tomatoes and discard. Process 3 of the tomatoes in a food processor to form a puree. Add 1 pinch sea salt, stir in wine and set aside. Thickly slice the remaining 2 tomatoes and discard seeds.
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Heat tomato puree in a saucepan over a low heat until very hot but not boiling. Put 125ml boiling water in a separate glass jug or bowl and add gelatin. Whisk with a fork until gelatin dissolves and stir in tomato puree. Place jug in refrigerator to cool.
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Heat two large, heavy-based frying pans and add 1-2 tbsp olive oil to each. Fry fennel and zucchini until just golden brown on both sides and cooked through. Add more oil as needed. Set aside on separate plates and season with salt. Blanch beans in a saucepan of simmering salted water for 3-5 minutes, then refresh in a bowl of iced water. Drain and set aside.
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Heat a small frying pan on a medium heat, add 2 tbsp olive oil and sauté onions until soft and golden. Add apple cider vinegar and cook onions on low for 2 minutes, or until caramelised.
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Brush a 19cm x 9cm loaf tin with olive oil and line with baking paper, so the paper overlaps the sides by about 5cm. Whisk tomato puree a little with a fork. Place tomato slices in the bottom of tin and drizzle over about ¼ cup tomato puree. Layer over beans, all facing in the same direction and cover with more tomato puree. Layer over zucchini slices, then onions. Cover with tomato puree, then layer the grilled fennel on top. Drizzle over remaining tomato puree. The layers should reach the top of the tin.
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Cover with a wooden board and refrigerate for 2-3 hours. If the terrine wobbles when pressed on top, refrigerate another 1-2 hours. You can make this recipe a day ahead and leave to set overnight. Invert loaf tin onto a platter and remove baking paper to serve.
Paul has shared a selection of River Cottage recipes with us, click below for
Seared kingfish with crunchy salad
Pocket baked fish with tomatoes & lemon
Zucchini cake with candied garden leaves
Read about Paul's journey here or visit The Lifestyle Channel for more information on The River Cottage Australia.
