Распечатать
E-mail
Add a photoПорций: 8
Ингредиенты
- 4 x Red Peppers
- 3 whl Courgettes, (cut into half lengthways)
- 1 x Aubergine, (cut into 1 inch thick batons)
- 450 gm Mozzarella Cheese
- 450 gm Asparagus
- 2 x Cloves Garlic
- 1 sprg Rosemary Seasoning etc. Extra virgin olive oil
- 3 x Peppers, (red - deseeded)
- 1/2 x Cucumber, (peeled and deseeded)
- 12 x Tomatoes, (peeled and deseeded)
- 2 x Cloves Garlic, (peeled)
- 1 sm Onion, (peeled and roughly minced)
- 1 dsp White Wine Vinegar
- 8 x Gelatine Leaves
- 1 sm Glass of White Wine Seasoning
- 150 ml Reserved Gazpacho Sauce, (approximately)
- 50 ml Virgin Extra virgin olive oil Fresh Chives, (finely minced for garnish) Seasoning
Инструкции
- Gazpacho 1. Add in all gazpacho ingredients into food processor (except gelatine) and blend till 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 in 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 cold.
- Terrine
- 4. Line the terrine mould with cling film and then with the blanched spinach leaves. Season the leaves.
- 5. Bake the peppers till tender (approximately 20 min) 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 till tender. Allow to cold.
- 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 hrs before turning it out and slicing through.
- Dressing for Terrine
- 10. Blend oil and gazpacho together with a whisk and season. Add in chives and serve around the terrine.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 8 servings | |
| Calories 347 | |
| Calories from Fat 158 | 46% |
| Total Fat 17.68g | 22% |
| Saturated Fat 7.02g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 376mg | 16% |
| Potassium 814mg | 23% |
| Total Carbs 30.0g | 8% |
| Dietary Fiber 6.0g | 20% |
| Sugars 20.77g | 14% |
| Protein 19.41g | 31% |
