Grilled
Vegetable Terrine
By Gourmet Foods,
Inc.
This
grilled vegetable terrine with haricots, fennel
and layered tomato sauce was created for an
international airline as Gourmet Foods Inc.
worked with the airline’s London-based
chef consultant.
Ingredients:
23 ea. Red and Yellow
Peppers
1 ea. Fennel
1 ea. Eggplant
2 ea. Zucchini
4 ea. Tomato Plum
50 gr Haricot Vert
50 gr Olive Oil
Sauce:
4/ea. Plum Tomato
2/ea. Red Peppers
1 head Garlic
1 cup Vegetable Stock
1 ea. Red Onion sliced
16 ea. Gelatin
3 cups Tomato Juice
TT Salt and Pepper
Procedure:
Sweat the sliced onion, garlic and peppers in
olive oil until soft. Add tomato, chicken stock
and tomato juice then cook slowly. Blend and
add gelatin.
Line the terrine with grilled eggplant and zucchini.
Layer the terrine in the following order:
red
pepper (grilled and skin peeled),
fennel sliced (blanched to keep crunchy),
haricot vert,
yellow peppers (grilled and peeled)
tomato (peeled and deseeded)
spooning the sauce between each layer.
Leave terrine to set overnight.
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