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Ingredientes
- 1 lrg or possibly 2 medium leek
- 2 x red capsicums
- 2 x yellow capsicums
- 1 bn spring onions
- 5 x 0 g butter
- 1/2 c. Italian parsley, minced
- 20 x fresh basil leaves, torn
- 300 gm soft goats cheese
- 300 ml double cream
- 150 gm cream cheese
- 1 Tbsp. water
- 2 tsp gelatine
- Â Â salt and pepper to taste
- 3 Tbsp. white wine vinegar
- 3 Tbsp. extra virgin olive oil
- 1/2 tsp French mustard
- 1/2 tsp sugar
- 1 lrg tomato, seeded
- 1 med cucumber, seeded
- 10 x Kalamata olives, stoned
- 600 ml tomato pasta sauce, (of your choice)
- 75 ml cream
- 1 x leek, finely julienned
- Â Â oil for deep frying
- Â Â salt and pepper to taste
Direcciones
- Cut and seed the peppers and cut into large slices. Place these under a warm grill and cook till 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 min. Remove the peppers from the bag and remove the pepper skins. Set aside.
- Slice the leek lengthways and separate the leaves. Wash in cool 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 cool 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/fry the spring onions till softened. Mix the softened cream cheese, goats cheese, herbs and spring onion mix in the large bowl of an electric mix.
- Sprinkle the gelatine over the cool water and allow to soak for 1 minute.
- Place the gelatine mix in the microwave and heat for 20 seconds on medium till the mix is boiling (watch carefully to avoid boil-over) Stir well with a fork.
- Add in the dissolved gelatine and cream to the cheese mix and mix to combine.
- Pour one third of the cheese mix into the prepared loaf pan and cover with alternate red and yellow pepper slices. Cover with another third of the cheese mix, repeating the capsicum layer. Finish with remainder of cheese mix, then drape the leek overhang back over the cheese filling to enclose.
- (Use any left over leek to fill in the gaps if necessary.)
- Refrigerateovernight. To serve, remove the terrine from the loaf tin and throw away the glad wrap. Using an electric knife slice thick, even portions of the terrine and serve surrounded by your choice of vinaigrette or possibly tomato cream sauce with garnish.
- Cut and seed the peppers and cut into large slices. Place these under a warm grill and cook till the skins are blackened. Place the black peppers into a double thickness plastic bag and seal, allowing them to steam. Set aside for thirty min. Meanwhile, saute/fry the minced onion and chopped garlic in the extra virgin olive oil for ten min till golden.
- TOMATO VINAIGRETTE:Whisk the vinegar, extra virgin olive oil, mustard and sugar together till emulsified.
- Finely chop the tomato, cucumber and olives and mix together. Sprinkle the minced 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 till 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 proportionately. Place the slice of terrine in the centre of the tomato sauce. Heat the oil till smoking. Add in 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.
