Yield: 1 servings
|1 large||Or 2 medium leek|
|2 \N||Red capsicums|
|2 \N||Yellow capsicums|
|1 bunch||Spring onions|
|5 \N||0 g butter|
|½ cup||Italian parsley; chopped|
|20 \N||Fresh basil leaves; torn|
|300 grams||Soft goats cheese|
|300 millilitres||Double cream|
|150 grams||Cream cheese|
|\N \N||Salt and pepper to taste|
|3 tablespoons||White wine vinegar|
|3 tablespoons||Olive oil|
|½ teaspoon||French mustard|
|1 large||Tomato; seeded|
|1 medium||Cucumber; seeded|
|10 \N||Kalamata olives; stoned|
|600 millilitres||Tomato pasta sauce; (of your choice)|
|1 \N||Leek; finely julienned|
|\N \N||Oil for deep frying|
|\N \N||Salt and pepper to taste|
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.
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); 1½ Lean Meat; 6 Vegetable; 0 Fruit; 115 ½ Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.