GRILLED VEGETABLE TERRINE
I saw this being prepared on 'Canadian Living Cooks' and haven't made it yet. It looked so stunning and delicious on the show that I thought I would share it with everyone. I think its a wonderful lunch or buffet item. Enjoy! (Prep and cook times are approximate and do not include standing time)
Provided by Miraklegirl
Categories Peppers
Time 52m
Yield 1 terrine
Number Of Ingredients 13
Steps:
- Cut eggplant into 1/4-inch (5 mm) thick slices; layer in colander, using 1/2 teaspoon (2 mL) of the salt to sprinkle layers Let stand for 30 minutes.
- Rinse each slice briefly and pat dry.
- Meanwhile, place red and yellow peppers on greased grill over medium-high heat; close lid and cook, turning several times, until blistered and charred, about 20 minutes.
- Let cool enough to handle.
- Peel, seed and cut lengthwise into quarters.
- Set aside.
- Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices.
- In large bowl, whisk together olive oil, 2 of the garlic cloves, 1 tablespoon (15 mL) of the basil, remaining salt and pepper.
- Add eggplant and zucchini; toss to coat.
- Grill eggplant and zucchini over medium-high heat until tender and golden, about 6 minutes per side.
- In colander set over bowl, layer peppers, eggplant and zucchini; place plastic wrap on surface and weigh down using large cans.
- Let stand for 2 hours.
- Reserve 1/3 cup (75 mL) of the reserved juices.
- Line 8- x -4 inch (1. 5 L) loaf pan with plastic wrap, leaving enough overhang to cover loaf.
- Layer with half of the red and yellow peppers, half of the eggplant, all of the zucchini, remaining eggplant and peppers.
- In small saucepan, combine reserved juices and wine.
- Sprinkle gelatin over top; let stand for 1 minute.
- Heat over medium heat until gelatin is dissolved.
- Pour into bowl.
- Add remaining garlic, basil and vinegar; refrigerate for about 10 minutes or until consistency of egg whites.
- Slowly pour over terrine, using spatula or small blunt knife to move sides for gelatin to go down.
- Cover with plastic wrap overhang; refrigerate until gelatin is set, at least 8 hours or for up to 2 days.
- Uncover and invert onto serving platter, remove pan and plastic wrap.
- Slice to serve.
- Garnish with fresh basil leaves.
BOB'S GRILLED VEGETABLE TERRINE
a very attractive addition to a buffet meal, or just with drinks. you can actually use all bought grilled vegies from the deli, no one would know :) next time I am going to add some of Mirj's oven dried tomatoes,
Provided by mummamills
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Grill the pepper under a hot grill and skin.
- Grill or fry the eggplant and zucchini, with the olive oil and set aside.
- Heat remaining oil in frypan and fry the onions and raisins till limp add the red wine vinegar and cook slowly, stirring often, until syrupy.
- Lightly grease a loaf tin with oil. (Or line it with glad wrap, prefered).
- Heat half the tomato juice with the gelatine; dissolve over low heat stirring.
- add basil leaves to the loaf tin, and cover with a layer of the skinned peppers, cover with juice.
- layer the eggplant, then zucchini, adding juice as you go. Then the onion mixture, keep layering till you run out, ending with red pepper.
- Mix the rest of the tomato juice with the leftover tomato/gelatine mixture, and pour into the terrine.
- Tap the sides to settle the mixture. (Or stab the middle with a skewer and shake the hell out of it).
- Cover and chill till set.
- Whisk all the dressing ingredients together.
- Have a glass of wine.
Nutrition Facts : Calories 278.1, Fat 20.8, SaturatedFat 2.9, Sodium 152.6, Carbohydrate 22.6, Fiber 5, Sugar 12.2, Protein 4.8
VEGETABLE TERRINE
Provided by Food Network
Time 10h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to the boil. Salt it and blanch the beet greens for 1 minute. Remove the leaves and immediately rinse under ice-cold water to set their color. Gently lay flat on tea towels, and pat dry with another tea towel. They should be completely dry.
- Line a buttered terrine mold with a piece of parchment. Neatly lay in the beet leaves to cover the bottom and sides completely. They should dangle over the sides a bit so that they can be folded over the completed terrine later.
- Cook the cauliflower, carrots and peas one at a time in the same pot of boiling salted water, until very tender. Remove them and immediately rinse in ice-cold water to preserve their color. Drain well. Roast the pepper until very soft. Peel, seed and cut into pieces.
- Heat the oven to 350 degrees F/180 degrees C.
- This terrine has five layers, so work one vegetable at a time. First put the cauliflower in the blender with 1/4 cup/60 ml cream and 1 egg. Pulse to a smooth puree. Pour into a small bowl and set aside. Rinse the blender and proceed with the remaining vegetables in the same manner, pouring their purees off into bowls and setting aside. Put the final egg and 1/4 cup/60 ml cream in the blender with the Parmesan cheese and puree to blend. Season each mixture with salt and pepper.
- If you pour one mixture on top of the other into the terrine, they will run together, so spoon them in instead. Start with the carrot, spooning it into the terrine and smoothing it out to the edges. Next, spoon over the cauliflower, followed by the peas. Spoon the Parmesan mixture over evenly, and end with the red pepper. If one leaks through to another layer, fear not: some think it is even more beautiful that way and in any case it will taste delicious. Fold the overhanging beet leaves over top to cover. Bake in a water bath until set, a good hour.
- Remove the terrine from the bath. Let it cool completely on a wire rack, and, if possible, chill in the refrigerator overnight so it sets well. At least half an hour before serving, turn the terrine out onto a cutting board or platter for serving in slices.
TRIPLE-LAYER VEGETABLE TERRINE
My family enjoys eating vegetables when they're pureed and made into a tasty terrine. Although it takes a little time to prepare, this unique cold dish can conveniently be made a day in advance.
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 8-10 servings.
Number Of Ingredients 25
Steps:
- Lightly grease an 8x4-in. loaf pan. Line with parchment and grease the paper; set aside. In a skillet, saute the carrots in butter until tender; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, egg yolk, cream, sugar, nutmeg and allspice. Cover and process until well combined; set aside., For broccoli layer, place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender. Drain; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, butter, cream, nutmeg and salt. Cover and process until well combined; set aside., For potato layer, in a skillet, saute potatoes and onion in butter until tender; cool slightly. Transfer to a food processor; cover and process until pureed. Add the remaining ingredients. Cover and process until well combined., Spread carrot mixture evenly in the prepared pan. Top with broccoli and potato layers. Place pan in a larger baking pan. Fill larger pan with boiling water to a depth of 1 in. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 10 minutes before inverting onto a serving platter; remove parchment. With a sharp knife, cut into slices.
Nutrition Facts : Calories 174 calories, Fat 14g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 246mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
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Category Recipe TypePublished 2016-10-25
- Grill the peppers, skin-side down, on a hot barbecue or grill, until the skins are beginning to blacken. Transfer to a bowl, cover and leave to cool.
- Brush the aubergine and courgette the slices with olive oil and cook until tender and golden, turning occasionally.
- Heat the remaining oil in a pan and add the onion, raisins, tomato puree and red wine vinegar. Cook until soft and syrupy. Leave to cool in the pan.
- Pour half the tomato juice into a saucepan and sprinkle with the gelatine. Dissolve gently over a very low heat, stirring continuously.
- Line on oiled 1.75 litre terrine with clear film, leaving a little hanging over the sides. Place a layer of red peppers in the bottom and pour enough of the tomato juice with gelatine to cover.
- Add the remaining tomato juice to any left in the pan and pour into the terrine. Give it a sharp tap to eliminate air bubbles. Cover the terrine with clear film and chill until set.
- To make the dressing, whisk the oil and vinegar, and season with salt and black pepper. Turn out the terrine and serve in thick slices, drizzled with the dressing.
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