It's not often that we offer recipes but we had a couple of unusual, quite easy and stunningly appealing dishes last week and we want to share them with you. The first was a char grilled vegetable terrine with smoked salmon, which we got from The Herald Sun. It was also in GoodTaste It can be made several days before needed and kept refrigerated.
This vegetable terrine is made up of layers of colourful vegetables wrapped in smoked salmon.
Preparation time: They said 40 minutes but I'd give it at least an hour.
Cooking time: They say 45 minutes but you have to be very efficient to do it in less than an hour.
A loaf pan 6cm deep 20 x 10cm
200gm smoked salmon sliced
2 medium sweet potatoes (Kumara), peeled and thinly sliced
2 yellow capsicum
2 red capsicum
150 gm of goats cheese roughly chopped
80 ml (1/3rd cup) pouring cream
1 tbs freshly chopped dill
2 bunches of asparagus, woody ends trimmed
Olive oil spray
2 tbs olive oil
1 tbs balsamic vinegar
Spray the potato and asparagus with oil and grill on a medium heat on a grill plate or BBQ.
Pre heat the oven to 200 deg C. Line a baking tray with foil. Place the combined capsicum on the tray. Roast for 45 minutes or until the skin is charred and blistered. The original recipe suggested wrapping them in foil letting them cool before removing their skin, halving them removing their their pips however we find it efficient to remove their skin while they are still very hot.
Meanwhile preheat a barbecue grill or char grill on medium high. Spray the asparagus with olive oil. Cook on grill for 2 or 3 minutes until bright green and tender crisp. Transfer to a plate. Spray the sweet potato with oil. Cook on the grill for 3 minutes on each side or until tender and golden. Set aside to cool completely. Process the goats cheese and cream in a food processor until just combined. Stir in the dill and season with salt and pepper.
Line the base of the pan and and the long sides with glad wrap allowing the sides to over hang. Arrange the smoked salmon, overlapping slightly, to completely cover the base and long sides. Top with half the sweet potato, overlapping slightly. Top with red capsicum. Spread the goats cheese mixture over the capsicum. Place asparagus side by side on top. Top with yellow capsicum and the rest of the sweet potato. Fold over excess salmon to partially enclose. Fold over plastic wrapping to cover filling completely. Place a heavy object, such as 2 or 3 cans, on top to compress the terrine and refrigerate over night to chill.
Turn the terrine out onto a chopping board. Trim he ends and cut into slices. Combine the oil and vinegar in a small bowl and drizzle around the terrine.
Source: Australian Good Taste, Sept 2010, p 97
Recipe by Gemma Luongo
You'll have to wait for the other one!
Sunday, September 23, 2012
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