| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Starter | 8 | Servings | |
INGREDIENTS
| 4 | Red Peppers | |
| 3 | Whole Courgettes, cut into | |
| half | ||
| lengthways | ||
| 1 | Aubergine, cut into 1 inch | |
| thick batons | ||
| 450 | g | Mozzarella Cheese |
| 450 | g | Asparagus |
| 2 | Cloves Garlic | |
| 1 | Sprig Rosemary | |
| Seasoning etc. | ||
| Olive Oil | ||
| 3 | Peppers, red – deseeded | |
| 1/2 | Cucumber, peeled and | |
| deseeded | ||
| 12 | Tomatoes, peeled and | |
| deseeded | ||
| 2 | Cloves Garlic, peeled | |
| 1 | Onion, peeled and roughly | |
| chopped | ||
| 1 | Dsp White Wine Vinegar | |
| 8 | Gelatine Leaves | |
| 1 | Glass of White Wine | |
| Seasoning | ||
| 150 | Reserved Gazpacho Sauce | |
| approximately | ||
| 50 | Virgin Olive Oil | |
| Fresh Chives, finely | ||
| chopped for | ||
| garnish | ||
| Seasoning |
INSTRUCTIONS
Gazpacho 1. Add all gazpacho ingredients into food processor (except gelatine) and blend until a smooth sauce. 2. Pass through a sieve into a clean saucepan and heat through gently. Remove approximately 150ml for the dressing without gelatine leaves. Then add gelatine leaves to main gazpacho and whisk in, allowing gelatine to blend completely with the sauce. 3. Pass through a sieve again into a clean bowl and allow to cool. Terrine 4. Line the terrine mould with cling film and then with the blanched spinach leaves. Season the leaves. 5. Bake the peppers until tender (approximately 20 minutes) and allow them to rest in a bowl covered with cling film and remove the skins. 6. Roast the courgettes and aubergine with the garlic and rosemary until tender. Allow to cool. 7. Trim and wash the asparagus spears and refresh immediately. 8. Build up the terrine with layers of pepper, mozzarella, courgettes and aubergine alternatively. 9. Ladle the gazpacho over the terrine ingredients and wrap the cling film over the top. Allow to set, by resting a heavy weight on the top (i.e. a heavy saucepan) and allow terrine to set in the fridge for a few hours before turning it out and slicing through. Dressing for Terrine 10. Blend oil and gazpacho together with a whisk and season. Add chives and serve around the terrine. Converted by MC_Buster. NOTES : Chef:Steven Saunders Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 462
Calories From Fat: 253
Total Fat: 28.4g
Cholesterol: 112mg
Sodium: 746.8mg
Potassium: 862.2mg
Carbohydrates: 13.3g
Fiber: 4.3g
Sugar: 6.1g
Protein: 38.5g