Name: Asparagus And Mozzarella Tureen with Gazpacho Dressing
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 sm Onion; (peeled and roughly; ; chopped); 1 Dsp White Wine Vinegar; 8 Gelatine Leaves; 1 sm Glass of White Wine; Seasoning; 150 ml Reserved Gazpacho Sauce; (approximately); 50 ml Virgin Olive Oil; Fresh Chives; (finely chopped for; ; garnish); Seasoning

Anything that springs from self, however small it may be, is sin. Self-energy or self-complacency in service is sin. Self-pity in trials or difficulties, self-seeking in business or Christian work, self-indulgence in one's spare time, sensitiveness, touchiness, resentment and self-defense when we are hurt or injured by others, self-consciousness, reserve, worry, fear, all spring from self and all are sin.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Starter, Here’s one , Earlier1	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	sm	Onion; (peeled and roughly
		; chopped)
1		Dsp White Wine Vinegar
8		Gelatine Leaves
1	sm	Glass of White Wine
		Seasoning
150	ml	Reserved Gazpacho Sauce; (approximately)
50	ml	Virgin Olive Oil
		Fresh Chives; (finely chopped for
		; garnish)
		Seasoning

INSTRUCTIONS

GAZPACHO
DRESSING FOR TUREEN
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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