Broccoli And Chestnut Terrine Recipes

BROCCOLI AND CARROT STIR FRY

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
• Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
• Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
• Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.

STIR-FRIED BROCCOLI & WATER CHESTNUTS RECIPE - (4.5/5)

Steps:

• Stir-fry broccoli in oil over medium-high heat for 5 minutes. Add water chestnuts and their liquid. Cover, reduce heat and steam until broccoli is crisp-tender, 3to 5 minutes. Season with soy sauce and ginger to taste.

BROCCOLI AND CHESTNUT TERRINE

Steps:

• Preheat the oven to 350°F Line a 2 lb loaf pan with parchment paper.
• Blach or steam the broccoli for 3 to 4 minutes or until tender. Drain well. Reserve 1/4 of the smallest florets and chop the rest finely.
• Mix chestnuts, breadcrumbs, yogurt, and cheese and season to taste.
• Fold in the chopped broccoli, the reserved florets and the egg subsitute or eggs.
• Spoon the broccoli mix into the loaf pan.
• Place in roasting pan and pour boiling water halfway up the sides of the loaf pan. Bake for 20-25 minutes. Remove from oven and turn onto plate. Serve by cutting into even slices.
• The water for the terrine should be very warm to hot when you place the terrine in the waterbath. The reason for this was to insure even cooking for the Terrine. Some ovens do not heat evenly but the water will be the tempature the whole way around. This would have been important with the egg step. However with the silken tofu you might be able to omit it. I haven't tried it that way yet. I will shortly. My oven is broken [grin].
• Note, if using Dash and Braggs, do not use Nutmeg. Chestnuts best roasted.

BROCCOLI AND CHESTNUT TERRINE

Steps:

• 1. Preheat the oven to 350 degrees F. Line a 9x5x3-inch loaf pan with nonstick baking parchment. 2. Blanch or steam broccoli for 3-4 minutes until just tender. Drain well. Reserve a quarter of the smallest florets and finely chop the rest. 3. Mix chestnuts, bread crumbs, oat bran, yogurt, and Parmesan. Stir in salt, nutmeg, and pepper. Fold in chopped broccoli, reserved florets, and beaten eggs. 4. Spoon broccoli mixture into the prepared pan. 5. Place the loaf pan in a roasting pan and pour boiling water to halfway up the sides of the loaf pan. Bake for 20-25 minutes. Remove from oven. Turn out onto a plate or tray.

BROILED BEEF AND BROCCOLI STIR-FRY WITH WATER CHESTNUTS

Steps:

• Preheat broiler with rack 4 inches from heating element. Stir together oyster sauce, soy sauce, sesame oil, garlic, ginger, cornstarch, and 1 tablespoon water in a large bowl. Season with salt and pepper. Stir in beef and broccoli to evenly coat. Spread mixture in a single layer on a rimmed baking sheet.
• Broil, rotating sheet halfway through, until beef is sizzling and browned in places and broccoli is charred and crisp-tender, 8 to 10 minutes. Stir in water chestnuts. Serve over rice, drizzled with pan juices and sprinkled with sesame seeds.

BROCCOLI TERRINE

Steps:

• Pre heat oven to 350°F.
• Process broccoli in food processor until mixture is almos smooth. Mix in sour cream, creese, lemon juice, and herbs. Season to taste with salt and pepper. Mix in eggs and egg whites.
• Pour mixture into greased loaf pan. (mine is 8 1/2" x 4 1/2"). Place loaf pan in large roasting pan on middle oven rack, add 2 inches hot water to roasting pan. Bake, covered until set, about 1 hour.
• Remove loaf pan from roasting pan and uncover. Let stand 10 minutes.
• Loosen sides of loaf with sharp knife and invert onto serving plate, smooth edges with knife, if necessary. Cool. Refrigerate until chilled 3 to 4 hours.
• Cut into slices and serve with either Roasted Pepper Sauce or Lemon Garlic Mayonnaise.
• **Roasted Pepper Sauce**.
• Process peppers in food processor. Stir in sour cream. Season to taste and chill.
• **Leomon Garlic Mayonnaise**.
• Stir together lemon zest, lemon juice, garlic, mayonnaise. Season to taste and chill.