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“So, you can understand when I saw Bloody Mary terrine on netdoctor’s Healthy Living/Recipes section Credit to mickeydownunder”
1hr 15mins

Ingredients Nutrition


  1. Cut the tomatoes in half and place in a roasting tin.
  2. Sprinkle the chopped garlic, caster sugar, salt and black pepper over.
  3. Drizzle with olive oil. Cook under a hot grill for about 10min or until the tomatoes have softened and some of the skins look charred.
  4. Put to one side to cool.
  5. Quarter, core and deseed the peppers; grill skin-side up for 7-10min or until skins are charred.
  6. Turn peppers over and grill for a further 5min. Remove skins by putting the peppers into a plastic bag and sealing for 5min.
  7. When they are cool enough to handle, the skins will lift off easily.
  8. For the Bloody Mary mix, put the lemon juice into a measuring jug and add cold water to make up to 90ml (3½fl oz).
  9. Pour into a heatproof bowl, sprinkle the gelatine over and leave for 5min.
  10. Set the bowl over a pan of simmering water until the liquid runs clear. Put aside to cool.
  11. In a large bowl, mix together the tomato juice, vodka, tomato ketchup, Worcestershire sauce, Tabasco and the seasoning.
  12. Stir the cooled, dissolved gelatine into the Bloody Mary mix, then pour into a jug and put the mixture to one side.
  13. Lightly oil a 1.1 litre (2 pint) terrine mould and line with cling film.
  14. Put a quarter of the roasted peppers into the terrine and pour in enough Bloody Mary mix to cover.
  15. Add a layer of chopped basil, followed by a third of the tomatoes and cover with Bloody Mary mix.
  16. Continue layering, finishing with the peppers. Tap the terrine on a work surface to distribute the liquid evenly, fold up the cling film edges to cover the surface and chill for 4hr or until set.
  17. Serve as a starter with a drizzle of balsamic vinegar and olive oil, bitter green salad leaves and warm crusty bread.

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