Ingredients
| FRESH TOMATO WATER | |
| Adding some tomato water provides a nice freshness and acidity to this dish. It is combined with the cooked capsicum liquid to make a savoury jelly to set the terrine. | |
| 1kg ripe tomatoes, chopped | |
| 1 small clove garlic | |
| 1 handful basil | |
| salt & pepper, to season | |
| BARBECUED CAPSICUMS | |
| 2kg red capsicums | |
| TOMATO & CAPSICUM JELLY | |
| 10 leaves gelatine | |
| 400ml combined tomato water and capsicum juice | |
| FOR THE CHEESE | |
| 400g soft curd (I used Clevedon Buffalo curd but any type of fresh soft curd cheese or unsweetened thick natural yoghurt also works) | |
| 200ml lukewarm tomato & capsicum jelly |
In the final episode of season 3 of A New Zealand Food Story, we visited the wonderful Southern Belle capsicum farm in Matamata. The nightshade family of vegetables are notoriously difficult to grow, so it was great to see Southern Belle pick up a major gong in the Balance Farm Environment Awards of New Zealand this year. And, of course, it’s fitting to give a simple and different recipe for the summer months using capsicums in their prime. BEN BAYLY
Instructions
| 1. | FRESH TOMATO WATER |
| 2. | Blitz all ingredients in a blender to make a tomato smoothie. |
| 3. | Place a fine sieve over a bowl and tip the smoothie into the sieve. |
| 4. | Don’t push the mixture through the sieve, just leave it to sit for a few hours and allow the clear tomato water to drip into the bowl (you need around 300ml). |
| 5. | Keep the dryish pulp that is left behind in the sieve – it’s great to freshen up your next bolognese-type of meal. |
| 6. | BARBECUED CAPSICUMS |
| 7. | You need to blacken the skin of the capsicums and you can do this many ways. |
| 8. | I like to cook them directly on or very close to hot charcoal for about 15 minutes, turning regularly. |
| 9. | Another way, if you have a gas stove top, is to place them directly onto the flame for about 15 minutes, turning regularly. |
| 10. | You can use a blowtorch, too, but the capsicums need to be cooked through so you might need to finish them in a hot oven. |
| 11. | Place the hot, blackened capsicums into a bowl and wrap tightly in plastic wrap, allowing them to sweat for an hour on the bench – this helps the blackened skin release from the flesh. |
| 12. | Once cooled, cut the cooked capsicums in half, discard the tops and seeds and do your best to scrape the blackened skin off the capsicums’ flesh, but don’t be too fussy. |
| 13. | Put the flesh in a clean bowl and reserve. |
| 14. | There will be some liquid left over in the bowl the cooked capsicum sweated in. |
| 15. | Pass this through a sieve and add about 100ml to the clear tomato water. |
| 16. | TOMATO & CAPSICUM JELLY |
| 17. | Bloom the gelatine by putting the leaves in a bowl of cold water and leaving for 5 minutes, then drain well. |
| 18. | Warm the tomato and capsicum water in a small pan, add the gelatine, stir until dissolved and allow to cool until lukewarm. |
| 19. | CHEESE |
| 20. | Whisk the curd and jelly together until combined evenly. Season to taste. |
| 21. | Once you have combined the jelly and the cheese you must assemble the terrine straight away. |
| 22. | TO ASSEMBLE |
| 23. | Take a terrine mould or a small baking dish, about 20cm x 5cm x 5cm, and line with plastic wrap. |
| 24. | Pour the remaining 200ml jelly over the cleaned capsicums to coat them. |
| 25. | Place a layer of capsicums into the mould, then cover with some cheese. |
| 26. | Repeat this process until all the cheese and capsicums have been used. |
| 27. | Pour any remaining jelly into the mould. |
| 28. | Tap out any air bubbles, wrap and place in the fridge for at least 12 hours, overnight is best. |
| 29. | To serve, turn the terrine out of the mould and remove the plastic wrap. |
| 30. | Slice the terrine and place slices on a serving platter. |
Photography Tez Mercer