Try this Terrine of Grilled Vegetables with Tepanade Vinaigrette recipe, or contribute your own.
Suggest a better descriptionTo prepare the jelly: Put gelatine in vegetable stock (at room temperature) and warm just long enough over very low heat to dissolve, stirring constantly. Remove and maintain at room temperature. Cut the asparagus to obtain just five cm. of the tips, discard the stalks. Grill the tips in a non stick pan (without fat) until soft. Remove and keep aside. Brush the bell peppers and capsicums with a little oil. Arrange in a baking tray and broil in a pre-heated oven at 450 F for eight minutes or until the side touching the tray is charred. Turn and broil for a further four minutes. Remove, cool, peel, deseed and remove the ribs. Then cut into four cm. wide strips. Remove the earthy base of the stalks, rub mushrooms with a little flour, wash in cold running water. Blanch the mushrooms in salted boiling water for 10 seconds, remove to iced water to refresh, drain and slice. Blanch baby corn in salted boiling water until soft or for five minutes. Drain and keep aside. For filling the mould: Arrange half the parsley in a 20 cm. x five cm. x five cm. mould. Place the grilled asparagus on top, followed by red, orange, yellow and green peppers. Sprinkle the remaining parsley on top, followed by mushroom slices and baby corn. Pour the vegetable jelly over it. Thump the mould on the work surface to remove any air pockets and refrigerate for three hours. To prepare the vinaigrette: Put olives and capers in a blender, pour half the olive oil in a steady stream and make a fine paste with the machine running. Remove to a bowl or sauce boat and pour in the remaining olive oil, stirring constantly. Demould by dipping the bowl in a warm water bath, cut into 1.5 cm. thick slices with a sharp knife dipped in hot water and serve with the vinaigrette.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (286g) | ||
Recipe Makes: 4 servings | ||
|
||
Calories: 43 | ||
Calories from Fat: 2 (5%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 650.9mg | 22 % | |
Potassium 511.3mg | 13 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 5.9g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 43
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.