forum: Food & Drink
- Member since Sun 08 Feb 09
Tomato and Red Pepper Terrine
Does anyone have a good Tomato and Red Pepper Terrine recipe? I have a lovely Vegetable Terrine recipe and I want to combine the two.
340gm Chicken Breast Cubed - raw
1 egg white
Ground White Pepper as needed
100gm spinach, sauteed and coasly chopped
1/2 roasted bell pepper, meduim diced
120gm green baby marrow, diced and blannched
220gm carrots, diced and fully cooked
14gm powdered gelatin
14gm minced herbs
1gm ground cardamon, grounded
Salt and pepper as needed
Blend the chicken, egg white, cream salt and pepper in a food processor until smooth. Test the mixture by poaching a small amount adjust seasoning if necessary. Toss the vegetables into bowl with powdered gelatin, herbs, nutmeg, and cardamon. Season with salt and pepper. fold vegetables into the processed meat, working over an ice bath.
Oil a terrine mold and line with plastic wrap, leaving an overhang of at least 10cm on all sides. Pack the mixture into the lined mold, making sure to remove any air pockets. fold the plastic wrap liner over the mixture to completely encase the terrine.
Poach the terrine in a 77C hot water bath in a 149C hot oven until an internal temperature of 74C, 60-70 minutes. Refrigerate the terrine weighed with a press plate, for at least 12 hours.
Can be refrigerated for up to 5 days.
Last edited by Brent SA (Wed 11 Feb 09 5:37pm)
- From Sydney, Australia
- Member since Tue 22 Jun 04
Re: Tomato and Red Pepper Terrine
Roasted Red Pepper and Tomato Terrine
1/2 onion, finely chopped
2 fl oz extra virgin olive oil
2 ripe tomatoes
4 red peppers (roasted de-seeded and skinned)
small chilli roasted de-seeded and skinned)
1 tsp salt
1/4 tsp cayenne pepper
4 leaves of gelatine (soaked in water for ten minutes)
100 ml white wine vinegar
1 tsp raspberry vinegar
400 ml chilled whipping cream
200g ripe tomatoes
Pinch of salt and caster sugar
Dash of white wine vinegar
2 tbsp olive oil - ex virgin
Shredded basil leaves
Sweat the onion in the oil for around five minutes,add the tomatoes and the peppers, season, cover and then cook over a medium heat for about eight to ten minutes
Puree the mixture then return to the pan and reduce for a couple of minutes stirring constantly
Add the soaked gelatine and stir to dissolve, then sieve the mixture to remove pips and skins
Mix the vinegars together in a pan and reduce over a medium heat by about a third,stir into the puree and allow to cool at room temperature
Whip the cream into soft peaks and mix a quarter of it into the mousse, then gently fold in the remaining cream.Season to taste
Lightly oil a terrine dish (approx 8 by 4) then line with a piece of cling film.Pour the mixture into the dish then gently tap down on a solid surface to remove any air pockets
Place into the fridge to set
Gently invert the terrine on to a chopping board,carefully remove the cling film then cut a slice or two with a warm knife and arrange onto the centre of your plate.
To accompany the terrine use a tomato vinaigrette ,marbled into a reduction of balsamic vinegar and a good olive oil, garnished with basil leaves and chopped chives.
Halve the tomatoes, remove the seeds and chop roughly, then puree finely, force through a sieve into a bowl.
Season with salt, pepper and sugar, add vinegar then whisk in the olive oil and add the herbs