HOT TOMATO JELLY
Tomato jelly is good cut and served with hot sausages and rice, curried chicken, or shellfish in an exceedingly} thick mayonnaise-type sauce.
it’d conjointly create a very low-calorie starter on its own, or as an alternate to the shredded lettuce in a prawn cocktail – and it doesn’t ought to be ‘hot’ either; if you don’t like Tabasco sauce, leave it out, though i believe it’s a touch bland and boring without.
Alternatively, make the jelly in a ring tin then end up onto a plate when set and fill with any of the foods mentioned above, during which case you’d higher double up the quantities below as this quantity of jelly in all probability wouldn’t be enough for many ring tins.
1 tin of plum tomatoes
1⁄2 bag of pulverised scleroprotein
1⁄4 pint (150 ml) boiling water
Tabasco Worcestershire sauce
Celery, onion or flavorer
1 tsp sugar (Basil, parsley, chives, Herbes Diamond State Provence)
Method:
- Purée the tomatoes in an exceedingly liquidiser or kitchen appliance with all the opposite ingredients, except the scleroprotein.
- Dissolve 1⁄2 bag of gelatine in 1⁄4 pint (150 ml) of water, or in keeping with the directions on the packet. The water has to be highly regarded so as to dissolve the gelatine crystals properly and also the best thanks to do that is to form it up in an exceedingly bowl over a pan of boiling water. continually add the gelatine to the water, not the opposite method round, and stir well with a fork for a couple of minute.
- Pour the puréed tomatoes into a bowl and totally combine in the gelatine.
- Leave to line within the electric refrigerator for a minimum of two hours.
