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Tomato Jelly with Avocado Salsa

November 4, 2014


Retro is the new black. Orange is the old retro!

A dear friend showed me his enormous collection of 1960’s & 1970’s kitchen paraphernalia recently.  Included was some Finnish Arabia ware which was the exactly the same as the set that we had when I was growing up. This expensive set sat stagnant in the bottom of the dining room sideboard, waiting for “good”. Christmas and visitors constituted “good” in those days!

Such was the nostalgia that resonated for me, I sought out eBay and found a perfect 6 place set (circa 1971) and snapped it up tout suite. I came home with a big smile on my face while my husband thought I was bonkers! Darling, dark pottery crockery is soooooo INNN!

While admiring my friends extensive collection of retro kitchenware, we were laughing about the retro food that we were so impressed with back then. Cheese-balls, coated with flaked almonds were my first foray with blue cheese. French onion dip made with instant French onion soup mix! Prawn cocktails and Waldorf salad. And who can forget devilled eggs? Still a favourite of mine!

And then there was JELLY! Everything was jellied, or “fluffed”! Sweet or savoury, everything got the gelatine treatment and Veganism was uncharted territory!

So inspired by my Ruska Arabia ware, I give you this retro recipe, which incidentally, is very vogue! 

Gelatine is really the most purest form of “instant” protein you can get. It is so good for our guts and skin and bones. Back in the 60’s & 70’s when we were jellying everything , we did it for the novelty of texture and were oblivious to the health benefits. Read more about the health benefits here.

Season with some freshly ground black pepper

Season with some freshly ground black pepper

Of course, if you are vegetarian, substitute powdered agar agar for the gelatine but the texture will be quite different. (You will need to “cook” the agar to get it to set).  There is something inherently funny about the wibble wobble, wibble wobble of a jelly on a plate! Try serving it in a big bowl at a barbeque instead of tomato sauce. It is very refreshing.

80g water
3 teas gelatine
4 big juicy tomatoes
1 piece celery (8cm long)
1/2 teas salt
pinch cumin powder
a dash of tabasco sauce
1 carrot
2 tab avocado oil
2 ripe avocados, chopped
1 tab red wine vinegar
1 teas each of finely chopped coriander & basil
1 tab sliced olives
Sprinkle the gelatine on the water as set aside to bloom.
In the TM, blend the tomatoes, salt, celery & carrot on SP 10 with a few blocks of ice. Pour through a nutbag and squeeze out as much juice as you can. You will need about 320g. Alternatively, put through a juicer machine.
Return 100g of the juice to the TM and add the cumin & tabasco & gelatine mix. Heat to 60°C, SP 5 for 2 minutes to dissolve the gelatine. Add the remaining juice and mix well. Taste for seasoning.
Grease some small ramekins with some avocado oil and pour in the juice and refrigerate for at least 6 hours to set. To make the salsa, gently toss the salsa ingredients together in a bowl and serve with the jelly.

Do you remember a set like this?

2 Comments leave one →
  1. Gina Hughes permalink
    November 4, 2014 12:06 pm

    OMG … i had exactly the same set and gave them away too long ago to remember … but they look awesome now! Damn! Love the post Sarah … you are so good at what you do! xo

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