Terrine Of Leek And Roasted Capsicum

INGREDIENTS

INSTRUCTIONS

Cut and seed the peppers and cut into large slices. Place these under
a hot grill and cook until the skins are blackened and blistered.
Place the black peppers into a double thickness plastic bag and seal,
allowing them to steam. Set aside for thirty minutes. Remove the
peppers from the bag and remove the pepper skins. Set aside.  Slice the
leek lengthways and separate the leaves. Wash in cold water  to remove
all the grit, then plunge the cleaned leaves into a pot of  boiling
water. Boil for 30 seconds, then remove the leek and rinse  under cold
water. Dry well.  Line a standard loaf tin with glad wrap then drape
the leek leaves  over the base and sides of the tin, allowing the long
ends to hang  over the sides.  Heat the butter and saute the spring
onions until softened. Mix the  softened cream cheese, goats cheese,
herbs and spring onion mixture  in the large bowl of an electric
mixture.  Sprinkle the gelatine over the cold water and allow to soak
for 1  minute. Place the gelatine mixture in the microwave and heat for
20  seconds on medium until the mixture is boiling (watch carefully to
avoid boil-over) Stir well with a fork.  Add the dissolved gelatine and
cream to the cheese mixture and mix to  combine.  Pour one third of the
cheese mixture into the prepared loaf pan and  cover with alternate red
and yellow pepper slices. Cover with another  third of the cheese
mixture, repeating the capsicum layer. Finish  with remainder of cheese
mixture, then drape the leek overhang back  over the cheese filling to
enclose. (Use any left over leek to fill  in the gaps if necessary.)
Chill overnight. To serve, remove the terrine from the loaf tin and
discard the glad wrap. Using an electric knife slice thick, even
portions of the terrine and serve surrounded by your choice of
vinaigrette or tomato cream sauce with garnish.  Cut and seed the
peppers and cut into large slices. Place these under  a hot grill and
cook until the skins are blackened. Place the black  peppers into a
double thickness plastic bag and seal, allowing them  to steam. Set
aside for thirty minutes. Meanwhile, saute the chopped  onion and
minced garlic in the olive oil for ten minutes until golden  brown.
TOMATO VINAIGRETTE:  Whisk the vinegar, olive oil, mustard and sugar
together until  emulsified. Finely chop the tomato, cucumber and olives
and mix  together. Sprinkle the chopped vegetables around each slice of
terrine on each individual plate and drizzle the vinaigrette over.
TOMATO CREAM SAUCE:  Mix the tomato sauce and the cream together until
well blended (heat a  little if necessary to make blending easier).
Season to taste with  salt and pepper. Place a large spoonful of sauce
on each plate and  spread evenly. Place the slice of terrine in the
centre of the tomato  sauce. Heat the oil until smoking. Add the very
finely julienned leek  and stir briefly. Remove as soon as the leek
turns brown, about 30  seconds. Place piles of leek in the centre of
each slice of terrine  and serve.  Converted by MC_Buster.  Per
serving: 5383 Calories (kcal); 583g Total Fat; (95% calories from
fat); 24g Protein; 44g Carbohydrate; 1473mg Cholesterol; 5806mg  Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 6 Vegetable;  0
Fruit; 115 1/2 Fat; 1/2 Other Carbohydrates  Converted by MM_Buster
v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3713
Calories From Fat: 2738
Total Fat: 308.6g
Cholesterol: 1016.8mg
Sodium: 1296.5mg
Potassium: 4336.3mg
Carbohydrates: 51.6g
Fiber: 18.2g
Sugar: 17.7g
Protein: 190.5g