Tomato and basil press with aubergine relish and mascarpone

Name: Tomato and basil press with aubergine relish and mascarpone
Total time: 1 h
Ingredients: 11 tomatoes; 1 bunch of basil, large; 150ml of white wine; 30g of sugar; 6 gelatine leaves; sea salt; 1 aubergine; 1 red pepper; 2 banana shallots; 1 red chilli; 1 garlic clove, large; 1 tsp mustard seeds; 1/2 tsp mixed spice; 2 pinches of chilli powder; 225g of muscovado sugar; 100g of caster sugar; 2 limes; 2/3 tbsp of mascarpone; 3 tbsp of olive oil

by Frances Atkins

Item 1 of 1

Starter
medium
6
60 minutes

This vibrant tomato and basil terrine recipe includes a spicy aubergine, pepper and banana shallot relish cut with creamy mascarpone. This works well both as a canapé, served on a piece of melba toast, or a starter, served as slices on individual plates.

First published in 2015

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Ingredients

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Tomato and basil press

11 tomatoes
1 bunch of basil, large
150ml of white wine
30g of sugar
6 gelatine leaves
sea salt

Aubergine relish and mascarpone

1 aubergine
1 red pepper
2 banana shallots
1 red chilli
1 garlic clove, large
1 tsp mustard seeds
1/2 tsp mixed spice
2 pinches of chilli powder
225g of muscovado sugar
100g of caster sugar
2 limes
2/3 tbsp of mascarpone
3 tbsp of olive oil

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Equipment

Muslin cloth
Terrine mould

Method

Skin 6 of the tomatoes, cut into quarters and de-seed. Place on a wire rack with a sprinkling of sea salt and the basil leaves. Leave somewhere warm to dry out overnight

6 tomatoes
1 bunch of basil, large
sea salt

To make the tomato water, place the remaining 5 tomatoes in a blender along with the wine and sugar, season and whizz until smooth. Pass through a muslin cloth

5 tomatoes
150ml of white wine
30g of sugar

Soak the gelatine leaves in cold water for 5 minutes to soften. Gently heat the tomato water until warm, squeeze any excess liquid from the gelatine then whisk into the tomato water until dissolved

6 gelatine leaves

Layer up the dried tomatoes and basil leaves in a terrine mould and then fill each with the tomato water. Leave to set for at least 3 hours

Dice the aubergine into 1-2cm pieces, then finely dice the pepper, shallots, chilli and garlic. Sauté the aubergine, pepper, shallots, chilli and garlic in the oil in a hot pan

1 aubergine
1 red pepper
2 banana shallots
1 red chilli
1 garlic clove, large
3 tbsp of olive oil

After 3 minutes, add the mustard seeds, mixed spice, chilli powder and sugars

1 tsp mustard seeds
1/2 tsp mixed spice
2 pinches of chilli powder
225g of muscovado sugar
100g of caster sugar

Reduce by half or to the consistency of relish and remove from the heat. Add the zest and juice of the limes

2 limes

When plating, fold the relish through the mascarpone. Remove the press from the terrine mould and cut into slices. Serve the tomato and basil press with a quenelle of the relish

2/3 tbsp of mascarpone

First published in 2015

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Frances Atkins

Frances Atkins creates imaginative, spirited and beautifully executed food inspired by the stunning landscape of the surrounding Yorkshire Dales.

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