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Asparagus And Mozzarella Tureen With Gazpacho Dressing

January 27, 2023

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) ---------------------------------------------- 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