vrijdag 22 november 2013

Provençal vegetable terrine (Kopie)

Yield: 2 persons
some olive oil
1 red bell pepper, deseeded and cut into strips
1 courgette, cut halves horizontally and thinly sliced
1 small aubergines, sliced
2 tomatoes, skinned, deseeded and chopped
1 garlic clove
3 tbsp water
1 tsp agar agar
1 tsp mixed herbs
salt and pepper

1. Arrange the bell pepper, courgette and aubergine separately in baking tray, season with salt and pepper, drizzle with some olive oil. Then, cook in a pre-heated oven at 180°C until they are soft and cooked through. Set aside.

2. Meanwhile, in a saucepan over medium heat, add the chopped tomato and garlic. Cook for about 10 minutes or until the tomato has become very soft and the sauce has thickened. In a small bowl, add the water and mix in agar agar, stir until dissolved. Pour the mixture into the saucepan and stir well. Bring to a boil for a few seconds. Add the mixed herbs and season with salt and pepper. Remove from the heat.

3. To arrange the terrine, take the jelly mould, start layering some red bell pepper, add a tablespoon of the tomato sauce, then layer 1 or 2 slices of aubergine, add a tablespoon of the tomato sauce. Continue to layer a few sliced of courgette and add a tablespoon of the tomato sauce. Continue this process until the jelly mould is filled up. Set aside to cool before putting into the fridge to chill and set.

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