Name: Tomato Terrine with Baby Vegetables and Tomato Oil
Yield: Serves 4
Ingredients: 650g Tomato confit; ¼ Cucumber, peeled and de-seeded; Picked chervil leaves; Freshly ground pepper; 250g Vine ripened tomatoes, cored, halved and de-seeded; 5g Julienne of flat leaf parsley; Salt; 10ml Aged balsamic vinegar; 25ml Extra virgin olive oil; Baby basil leaves; ½ Red capsicum, halved and de-seeded; 5g Julienne of basil; 20ml Basil oil; 15ml Sherry vinegar A dash of Tabasco sauce to taste; 50ml Tomato water, released from the tomato confit; 4 Leaves gelatine; 4 Vine ripened tomatoes, blanched, quartered and de-seeded.; 8 Baby carrots, peeled and blanched; 8 Baby leeks, trimmed and blanched; 8 Baby beetroot, cooked and peeled; 4 Green asparagus spears, peeled and blanched; 6 sprigs fresh basil; 1 Garlic clove, peeled; ½ Small Spanish onion, peeled; 12 Slices black olive; 4 Cherry tomatoes; 4 White asparagus spears, peeled and blanched; 8 Baby fennel, trimmed and blanched; 2 Baby turnips, blanched; 4 Baby globe artichokes, prepared and cooked