POTATO TERRINE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Grease 14cm x 21cm loaf pan. Cut potatoes into 2mm slices.
- Add potatoes to pan of boiling water, cook about 4 minutes or until potatoes are just beginning to soften; drain.
- Quarter peppers, remove seeds and membranes.
- Grill peppers, skin side up, until skin blisters and blackens; peel skin away.
- Cut eggplant lengthways into 5mm slices.
- Heat half the oil in pan, add half the eggplant, cook until browned on both sides; drain on absorbent paper.
- Repeat with remaining eggplant and oil.
- Remove most of the green part from leek, cut white part into 7cm lengths; cut lengths in half.
- Boil, steam or microwave leek until tender.
- Drain leek, rinse under cold water; drain.
- Combine extra oil, garlic, thyme and pepper in a bowl
- Cover base and long sides of prepared pan with prosciutto, allowing prosciutto to overhang edges.
- Place half the potatoes, overlapping, over the base, brush with herbed oil mixture; top with half the cheese, brush again with herbed oil.
- Place all the peppers in a layer, then all the eggplant, all the basil and all the leek, brushing each layer with herbed oil.
- Top with remaining cheese and then the rest of the potato, brushing with herbed oil between layers; press down firmly.
- Bring overhanging prosciutto slices to overlap on top of terrine.
- Cover top with foil, place terrine on oven tray. Bake in moderate oven 1 hour, uncover, bake further 40 minutes or until filling is tender.
- Remove from oven, pour off any liquid. Cover top of terrine with plastic wrap, weight with 2 large cans of fruit, for example, for 1 hour.
- Serve terrine sliced with saffron vinaigrette.
Saffron Vinaigrette:
- Combine all ingredients in jar; shake well.
INGREDIENTS
- 750 grams Old potatoes, peeled
- 1 kg grams red peppers
- 350 grams eggplant
- 125 ml IDHAYAM MANTRA Peanut oil
- 500 grams leek
- 100 ml Peanut oil, extra
- 3 cloves garlic, crushed
- 2 tablespoons chopped fresh thyme
- 1 teaspoon freshly ground black pepper
- 100 grams prosciutto
- 250 grams mozzarella cheese, sliced
- 200 gram lightly packed fresh basil leaves
SAFFRON VINAIGRETTE
- 125 ml IDHAYAM MANTRA Peanut oil
- 2 tablespoons lemon juice
- ¼ teaspoon saffron powder
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