Tomato Jelly with Eggs

This winter the 80’s all over Athens! On one hand, there’s the very interesting GR80’s exhibition  at Technopolis, with a parallel program on the Onassis Cultural Centre, and on the other, there’s nine well-known bars of the city that have created a 80’s cocktail menu at affordable prices. I’m sure that there are other similar actions I do not know since the 80’s are very trendy this year. 😉 Some Greek food bloggers decided to contribute to this 80’s atmosphere, creating a group post with this topic. So, we present recipes that remind us of the dishes we used to ate then, with a current touch. My proposal, a tomato jelly with eggs, is an appetizer that you could prepare for a dinner with friends. All the other proposals from fellow bloggers friends are listed at the end of this post.

This dish is a flavored jelly from fresh tomatoes, stuffed with boiled egg and garnished with anchovy paste and capers, served on fresh, peppery rocket salad. Do not be overwhelmed by the anchovy paste; it really matches, especially with the egg. If you do not like it, I have an alternative. A cream with fresh soft cheese of your choice (cream cheese, galotyri, kopanisti, katiki, ricotta, etc) with chopped herbs would make a lovely couple with this tomato jelly. It’s up to you.

Print Recipe

Tomato Jelly with Eggs

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Serves: 6

Prep Time: 15 min. + waiting time – Cooking Time: 30 min

Ingredients

• 6 small eggs
• 1 kg fresh ripe tomatoes, cut into pieces
• 4 cloves garlic, crushed
• 2 chili peppers
• 1 teaspoon coriander seeds, lightly crushed
• 2 teaspoons coconut sugar (or brown sugar)
• juice of 1 lemon
• 2 onions, thinly sliced
• 2 teaspoons fresh ginger, grated
• ¼ cup chopped celery
• 1 large carrot, thinly sliced
• 12 grains of black pepper, lightly crushed
• ½ tsp salt
• 1 ½ tablespoon tomato paste
• 500 ml water
• 2 sachets gelatine powder
• to garnish:
• rocket leaves
• anchovy paste (optional)
• capers (optional)

Instructions

1

Boil the eggs in a saucepan for seven minutes. Rinse with water and peel.

2

Put all the remaining ingredients and 100 ml of water in a saucepan, bring to a boil, lower the heat and simmer for 30 minutes.

3

Strain the sauce through a fine sieve by pressing the juice and set aside.

4

Rinse the pot and put the juice in the pot, with 280 ml of water, over medium heat.

5

Soak the gelatine powder in the rest of the water (which must be ½ cup) for 4 minutes. Whisk in the strained tomato liquid, then keep whisking over a moderate heat until the mixture comes to the boil. Once it boils remove from the heat

6

Pour juice into individual moulds to cover 1 cm. of the bottom and leave to cool and thicken in the refrigerator.

7

Once thickened (it will not be long) put on each mould a boiled egg and cover with the remaining juice.

8

Place moulds in the refrigerator and let stand at least 3 hours or overnight.

9

Serve on fresh rocket leaves and garnish with anchovy paste and capers.

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Below are the suggestions of other food bloggers which will be published untill noon:

Eat Yourself Greek:  Campari & Sanguini Jelly

Asproulas.gr: 80’s Party & Stuffed Eggs (greek)

Elena’s Cooking:  Shrimps Cocktail  

Pandora’s Kitchen: Creme Caramel

Food Junkie: Vole au Vent with creamy Mushrooms (greek)

Foodie Corner: Athinaiki 

Cookika: Gateaux

Deligtful Area: Chicken a l’ orange (greek)

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