Recipes from Blanket Bay
Corey's perfect Autumn Recipe
Pressed terrine of roast tomato, New Zealand buffalo mozzarella and basil with balsamic jelly & yellow cherry tomato dressing
This easy recipe is made and pressed the day before, so when you are ready to serve all you need to do is slice and dress on to plates.
Have fun with the presentation of the terrine. Place a slice onto a white plate and arrange cubes of black jelly and dots/lines/smears of yellow dressing around the outside. If you can obtain them, scatter vivid green micro herbs around, or small beetroot leaves for example. Devour with freshly baked crusty white bread and a glass of Central Otago Sauvignon Blanc!
The flavours are delicious and the colours are striking.
1 terrine mould or a small loaf tin
- 340g Fresh mozzarella
(Clevedon NZ Buffalo Mozzarella is delicious)
- 8 - 10 Fresh ripe tomatoes
(skinned, quartered and roasted for 40 minutes @ 75°C)
- 1 generous bunch basil
- 4 Tablespoons Central Otago extra virgin olive oil
- sea salt and freshly ground pepper
- 200g sliced prosciutto
- 1 ripe avocado
Slice the mozzarella into 3mm thickness. Drain tomatoes on kitchen paper. Remove the stems from the basil. Slice avocado into 3mm slices while in it's skin to prevent browning. Line mould with clingfilm, allowing an overhang. Line with the prosciutto, also allowing an overhang. Assemble by layering mozzarella, tomatoes, basil and avocado in even layers into the mould. Make sure each layer is seasoned evenly and drizzled with a few drops of olive oil. Fold the overhanging prosciutto over to close the layered ingredients.Fold over the clingfilm and cover with a 1kg weight. Sit it on a tray and let it press and settle overnight.
Yellow Cherry Tomato Coulis
In a blender, (not a food processor) puree 1 punnet yellow cherry tomatoes with 2 teaspoons of Verjuice, 8 tablespoons Extra Virgin olive oil, 1 tablespoon sugar and seasoning. Pass through a fine sieve to remove any pieces of skin
- 1 cup sweet, fortified wine
(like Marsala or port)
- 2 cups balsamic vinegar
- 1 tsp. powdered gelatine
Add the wine and balsamic vinegar to a pot, whisking to combine. Bring to a boil, and then whisk in the gelatine. Continue cooking the mixture for 35 seconds, then remove the pot from the heat. Pour the mixture through the strainer into a small tray, for example a plastic butter container. Cool and then chill. Once set the jelly can be cut into dice.