INGREDIENTS

INSTRUCTIONS

TOMATO VINAIGRETTE
TOMATO CREAM SAUCE
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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