Vegetable Terrine

400g eggplants, sliced 0,5cm 
200g zucchini, sliced 0,5cm
350g yellow and red pepper, sliced
1 litre water
1/2 lemon
1 red onion
15g extra virgin olive oil
100g tomatoes, roughly chopped
250g mushrooms, roughly chopped
Salt, black pepper
1 tbsp currants
6-7 chopped basil leaves

4 gelatine leaves
100g water
1 tbsp tomato paste
10g white wine vinegar
30g extra virgin olive oil

  • Put eggplants and zucchini into Varoma Bowl and peppers into Varoma Tray
  • Put water, salt and lemon in TM Bowl. Place Varoma Bowl and Tray on the top. Steam for 25 minutes at Varoma Temperature on Speed 1
  • Let the veggies cool down

  • Throw away the water. Chop onion for 5 seconds on Speed 6
  • Add EVO and saute for 2 minutes at 100°C on Speed 1
  • Add tomatoes and mushrooms. Chop for 5 seconds on Speed 5
  • Add salt, pepper, currants and basil leaves. Cook for 5 minutes at 100°C on Speed 1
  • Let it cool down in a drainer

  • Cover a 11x30cm cake tin with plastic film. Place the half of zucchini
  • Place half of eggplants on zucchini
  • Place half of peppers on eggplants
  • Pour mushroom mixture 
  • Place the remaining vegetable slices in the righ order. (Zucchini-eggplants-peppers)

  • Soak gelatin leave into cold water for 10 minutes
  • Warm 100g water for 3 minutes at 80°C on Speed 1
  • Add squeezed gelatin leaves and mix for 10 seconds on Speed 3
  • Add tomato paste, EVO and vinegar. Mix 10 seconds on Speed 3. Pour onto vegetables in cake tin
  • Let it rest in the fridge for 1 day

  • Turn upside down onto a plate, slice and serve

Afiyet olsun...

Note: It becomes watery very fast so serve it as soon as you take it out of the fridge 

It is adapted from a recipe in Sofra Magazine 

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