| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Starter, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Large Aubergines; ( halved) |
| 2 |
ts |
Olive Oil |
| 1 |
|
Clove Garlic; (crushed) |
| 6 |
ts |
Plain Flour |
| 100 |
g |
Fromage Frais |
| 3 |
|
Free Range Eggs |
| 60 |
g |
Pecorino Cheese; (grated) |
| 60 |
g |
Provlone Picacante; (or other mature |
|
|
; hard cheese – |
|
|
; grated) |
| 1 |
|
Red Pepper; (small – peeled and |
|
|
; finely chopped) |
| 3 |
ts |
Basil; (finely chopped) |
|
|
Salt and Freshly Ground Black Pepper; (to taste) |
| 3 |
tb |
Extra Virgin Olive Oil |
| 1 1/2 |
tb |
Walnut Oil |
| 750 |
g |
Tomatoes; (skinned, cooked and |
|
|
; cooled) |
| 1 1/2 |
tb |
Raspberry Vinegar |
INSTRUCTIONS
TANGY TOMATO SAUCE
1. Preheat oven to Gas Mark 6 / 190ºc/ 375ºf. Put aubergine cut side
down on a baking sheet and place in oven for about 45 minutes or
until soft. Leave to cool.
2. Lower temperature to Gas Mark 5 / 180ºc / 350ºf. Peel off aubergine
skin, mash the flesh and squeeze out moisture.
3. Place the flesh in a blender with olive oil, garlic, flour, fromage
frais, eggs and cheese's; blend until smooth. Add salt and pepper.
4. Butter a 1 1/4 litre terrine dish and line with buttered
greaseproof paper. Pour in half aubergine mixture and smooth. Cover
with chopped pepper and basil, then the remaining aubergine mixture.
Smooth top and cover dish with foi.
5. Place in a large dish or roasting pan containing 2.5cm depth of
water and cook in the oven for 55 - 60 minutes or until the terrine
is firm to touch. Allow to cool, then chill for several hours.
6. To make the sauce, put all the ingredients in a clean bowl, whisk
well and add seasoning.
Converted by MC_Buster.
NOTES : Chef:Jean Davies
Converted by MM_Buster v2.0l.
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