Terrine of grilled vegetables with tepanade vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 540 | millilitres | Vegetable stock |
| 4 | teaspoons | Gelatine; (20 g.) |
| 16 | Asparagus spears | |
| 2 | Red bell peppers; (80 g.) | |
| 2 | Orange bell peppers; (80 g.) | |
| 2 | Yellow bell peppers; (80 g.) | |
| 2 | Capsicums; (80 g.) | |
| 16 | Sprigs parsley | |
| 16 | Button mushrooms | |
| 8 | Baby corn | |
| White pepper powder and salt to taste | ||
| Oil for brushing | ||
| Flour to clean mushrooms | ||
| 12 | Black olives; deseeded | |
| 20 | Capers | |
| 6 | tablespoons | Olive oil; (90 ml.) |
Directions
FOR THE JELLY
FOR THE VEGETABLES
FOR THE VINAIGRETTE
To prepare the jelly: Put gelatine in vegetable stock (at room temperature) and warm just long enough over very low heat to dissolve, stirring constantly. Remove and maintain at room temperature. Cut the asparagus to obtain just five cm. of the tips, discard the stalks. Grill the tips in a non stick pan (without fat) until soft. Remove and keep aside. Brush the bell peppers and capsicums with a little oil. Arrange in a baking tray and broil in a pre-heated oven at 450 F for eight minutes or until the side touching the tray is charred. Turn and broil for a further four minutes.
Remove, cool, peel, deseed and remove the ribs. Then cut into four cm. wide strips. Remove the earthy base of the stalks, rub mushrooms with a little flour, wash in cold running water. Blanch the mushrooms in salted boiling water for 10 seconds, remove to iced water to refresh, drain and slice.
Blanch baby corn in salted boiling water until soft or for five minutes.
Drain and keep aside.
For filling the mould: Arrange half the parsley in a 20 cm. x five cm. x five cm. mould. Place the grilled asparagus on top, followed by red, orange, yellow and green peppers. Sprinkle the remaining parsley on top, followed by mushroom slices and baby corn. Pour the vegetable jelly over it. Thump the mould on the work surface to remove any air pockets and refrigerate for three hours. To prepare the vinaigrette: Put olives and capers in a blender, pour half the olive oil in a steady stream and make a fine paste with the machine running. Remove to a bowl or sauce boat and pour in the remaining olive oil, stirring constantly. Demould by dipping the bowl in a warm water bath, cut into 1½ cm. thick slices with a sharp knife dipped in hot water and serve with the vinaigrette.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.