Spicy Tomato Aspic
|Canned tomatoes||14 Ounce (4 Pieces, 391 Gram)|
|Black peppercorns||2 Teaspoon|
|Celery salt||1 Teaspoon|
|Onions||2 Large, sliced|
|Powdered gelatin||1 Ounce (25 Gram)|
|Water||8 Fluid Ounce (250 Milliliter)|
|Lemon juice||3 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Horseradish sauce||1 Teaspoon|
|Endive||4 (To Serve)|
Put the tomatoes with their juice, peppercorns, sugar, salt, celery salt, onions and cloves in a saucepan and simmer for 30 minutes.
Strain the mixture, rubbing the tomatoes through the sieve.
Soften the gelatine in the water, then add to the tomato mixture and stir until dissolved.
Stir in the lemon juice and Worcestershire and horseradish sauces.
Pour into a 1.5 litre (2 1/2 pint) ring mould and chill for 20 minutes.
Stir the tomato mixture, then leave to chill for a further 20 minutes.
Stir again and leave until set.
Turn out onto a serving dish lined with endive leaves and fill the centre with endive.
Serve with Creamy blue cheese dressing.