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Back Tomato Terrine with Green Herb Tabouleh Salad

Tomato Terrine with Green Herb Tabouleh Salad
Categories:Salads
Ethnic Origins:Other
Recipe Courtesy of:
 Mick & Lucy Fleming / Peter Tonti
 The Macal River Camp
Ingredients:
1 1/2 lbs Ripe Tomatoes, skin removed
4 cloves Garlic
1 table spoon Olive Oil
¼ bunch Basil
¼ bunch Parsley
6 cloves Garlic
1 table spoon Sugar
1 teaspoon Dried Oregano
½ cup White Wine
1 table spoon Gelatine Powder
1½ lbs Cream Cheese
salt & black pepper to taste

¼ bunch Basil
¼ bunch Parsley
¼ bunch Cilantro
2 piece s Tomatoes, skin removed
1 small Onion
1 small Cucumber
4 cloves Garlic
1-tablespoon Olive Oil
4 oz Crumbled Tortilla Chips
Juice of 2 limes
Salt & pepper to taste
Instructions:

Tomato Terrine
Cut the tomatoes, dice the garlic and set them aside. Chop the herbs roughly, do not chop them too fine. Heat the olive oil in a small stock pot and sauté the garlic until it starts blushing. Then add the sugar and let it slightly caramelize. Now you add the tomatoes, and cook them until they you get a chunky sauce. Dissolve the gelatine in the white wine and add it to the sauce. Add the green herbs and bring the sauce to a boiling point. Turn off the fire and give it a couple of minutes to cool, before you blend the thick sauce. Put the sauce in an ice bath to allow it to cool down fast. Make sure you stir the sauce occasionally to make sure the gelatine cools down evenly and does not ‘stick’ to the bottom.

Whip the cream cheese until fluffy. When the sauce starts 'hanging' mix the sauce with the cream cheese. Put the substance in a mould and place it in a cooler for a minimum of 8 hours

Wash and chop the green herbs and garlic Take the seeds out of the tomato and cut the meat in cubes, then peel the cucumber, remove the seeds and cut it in cubes too.
Mix the herbs, garlic, tomato and cucumber and sprinkle it with the lime and olive oil.

Add salt & pepper to taste.
Just before serving stir the crumbled corn tortilla chips into the salad.

The first step in this recipe is to take the skin of the tomatoes. For this you will need a pot of boiling water, a container with ice water, and a slotted spoon. With a sharp utility knife, take the stem connection out , and carve a small cross at the bottom of the tomato.
Dip the tomato on the boiling water for 10 seconds, and put them immediate in the ice water, to stop the cooking process.
It will be easy know to remove the skin with a utility knife.

Notes:

Green Herb Tablouleh This is not the traditional Lebanese tabouleh, but definitely a tasteful variation of the original dish.

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