Tomato Jelly Rings
|Ripe firm tomatoes||2 Pound, quartered|
|Onions||4 Small, peeled and chopped|
|Garlic||2 Clove (10 gm), crushed (Small Ones)|
|Celery salt||1 Pinch|
|Grated nutmeg||1 Pinch|
|Powdered gelatin||2 Tablespoon|
|Tarragon vinegar||2 Tablespoon|
|Lemon juice||6 Tablespoon|
|Watercress||2 (For Garnish)|
Remove the centres from the tomatoes if they are tough. Put the tomatoes, onions, garlic, sugar, salts and nutmeg in a saucepan. Add the bay leaves and peppercorns, tied in muslin, and cook over a low heat until the onion is tender. Remove the muslin bag.
Dissolve the gelatine in the water in a small heatproof bowl over hot water. Puree the tomato mixture in an electric blender, then rub it through a sieve and pour it into a measuring jug. Add the vinegar and lemon juice and, if necessary, make up to 1 litre (1 3/4 pints) with water. Stir in the dissolved gelatine. Pour into eight dampened individual ring moulds and leave to set. To serve, turn out of the moulds and garnish with watercress.