Emirates Man - - STYLE FOOD -


For the gaz­pa­cho, roughly chop the toma­toes, cu­cum­ber, red cap­sicum, gar­lic, onion and basil, and blend. Sieve to ex­tract max­i­mum flavour and dis­card pulp. Add sherry vine­gar and tabasco. Sea­son to taste, cover and re­frig­er­ate. wa­ter over a gen­tle heat. Add gelatin and stir un­til dis­solved. Re­move from the heat be­fore stir­ring into the gaz­pa­cho. film. Place a card­board cutout wrapped in foil and cling­film on top then set a 500g weight to press ter­rine down. Re­frig­er­ate.

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