0 0
Summer Party Terrine: A Gypsy Chick’s Delight

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 1/2 lbs bright red sweet bell peppers (raw weight)
30 large swiss chard leaves
1 1/2 cups tomato cocktail juice (tomato juice)
1 tablespoon worcestershire sauce
1 teaspoon hot sauce (used tabasco chipotle sauce)
1 teaspoon sugar
8 ounces fresh mushrooms, any kind
1/2 ounce dried shiitake mushroom (or use the equivalent of 6 oz or 180 g fresh mushrooms of your choice)
3 tablespoons olive oil
2 tablespoons dry sherry
1/2 teaspoon nutmeg
2 teaspoons salt, preferably flaky sea salt
14 ounces artichoke hearts
1/2 teaspoon coarse black pepper
1 teaspoon lime juice

Nutritional information

275.6
Calories
138 g
Calories From Fat
15.3 g
Total Fat
6.7 g
Saturated Fat
34.2 mg
Cholesterol
1618.8 mg
Sodium
25.8 g
Carbs
8.1 g
Dietary Fiber
9.7 g
Sugars
11.6 g
Protein
438g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Summer Party Terrine: A Gypsy Chick’s Delight

Features:
    Cuisine:

    This recipe is dedicated to my wonderful teammates of the Cafe ZMAKK Gypsies of ZWT4! We had such fun and became such good friends that I devised this hot-weather terrine as a permanent gesture of our friendship! They suggested the ingredients, which are light and healthy! The terrine can be served in thick slices as a starter, or as part of a lunch menu. This is no throw-together family dish, but neither is it as intricate as it looks! Prepping some of the veggies can be done the day before. It's fun to make and really creative. Will be great on your gourmet lunch or dinner table! Should you decide to make it, read the recipe first -- the principle is simple. Use a vegetarian jelling agent if you prefer. Also, other mushroom types can be used; used what I had at hand. I give both US and metric measurements.

    • 290 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    The Gypsy Chicks’ Summer Terrine for a Party!, This recipe is dedicated to my wonderful teammates of the Cafe ZMAKK Gypsies of ZWT4! We had such fun and became such good friends that I devised this hot-weather terrine as a permanent gesture of our friendship! They suggested the ingredients, which are light and healthy! The terrine can be served in thick slices as a starter, or as part of a lunch menu This is no throw-together family dish, but neither is it as intricate as it looks! Prepping some of the veggies can be done the day before It’s fun to make and really creative Will be great on your gourmet lunch or dinner table! Should you decide to make it, read the recipe first — the principle is simple Use a vegetarian jelling agent if you prefer Also, other mushroom types can be used; used what I had at hand I give both US and metric measurements


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    The Bread Tin used Is a Common, Medium Size Which Measures About 7 Inches X 3 at the Bottom, With Slightly Flared Sides. It Is 2 Inches Deep. (19 Cm X 8 Cm at the Bottom, 5 Cm Deep).

    2
    Done

    This Is Best Started the Afternoon Before.

    3
    Done

    Put the Red Peppers in an Oven Dish Which Holds Them Fairly Snugly.

    4
    Done

    Grill -- This Will Take About 20 Minutes. Turn Them Frequently and Make Sure the Pepper Skins Are Wrinkly and Slightly Charred All Over. Remove, Cover and Cool. When Cool, Peel the Peppers Thoroughly, Slice, and Remove All Seeds and Ribs. Save as Much Liquid as Possible With the Slices. Cover and Save in Fridge. (this Can Be Done the Afternoon Before).

    5
    Done

    Next Morning, Bring a Pot of Water to the Boil, and Dip in the Chard Leaves One by One, For 30 Seconds Each. Put on Kitchen Paper to Drain They Only Need to "relax", not Cook.

    6
    Done

    If Using the Dried Mushrooms, Let Them Soak in Warm Water and Leave.

    7
    Done

    Measure the Tomato Juice Into a Measuring Cup It Should Be 12 Fluid Oz or 375 Ml. Pour a Little of the Juice Into a Small Pot, Add the Worcestershire Sauce, Tabasco and Sugar, and Stir Over Low Heat. Sprinkle Over 4 Teaspoons Gelatine and Stir in With the Back of a Spoon. Do not Boil All You Want to Do Is Dissolve the Gelatine in Warm to Hot Juice.

    8
    Done

    When Dissolved, Stir Into the Rest of the Juice.

    9
    Done

    Oil Your Bread Tin With Olive Oil. Cut the Ribs from the Chard With Scissors, and Line the Bread Tin With the Chard, Overlapping as Neatly as Possible. Pour the Tomato Juice Into the Prepared Tin, Then Put It in the Fridge to Set While You Continue.

    10
    Done

    Clean the Fresh Mushrooms, and Slice. in a Pot, Put the Olive Oil, and Over Medium Heat Fry the Mushrooms. Add the Soaked Mushrooms (taken Out of the Soaking Water by Hand, and Squeezed Lightly. Keep the Soaking Liquid!). Cook the Mushrooms Until Soft. (you Can Use Any Mushrooms, but Try and Get Some Cooking Juice from Them, to Soak the Gelatine In).

    11
    Done

    While They Cook, Add the Sherry, Nutmeg, Some Salt and Black Pepper to the Pot and Stir.

    12
    Done

    Process or Puree the Mushrooms Until Coarsely Pureed, Having Remembered to Keep Some Pot Juices Back. You Should Have About 1 Cups or 375 Ml. Scrape Into a Bowl.

    13
    Done

    Using 4 Tablespoons of the Mushroom Soaking Liquid or Pot Juices, Put Into the (rinsed) Pot You Used Before, and Sprinkle Over 4 Teaspoons Gelatine. Again, Using the Back of a Spoon, Stir Over Low Heat Until the Gelatine Granules Are Dissolved. Stir This Into the Mushroom Puree and Mix Well. the Mushroom Mixture Will Probably Be Very Warm Still at This Stage, So Let Cool Over a Draft to Lukewarm, Stirring Now and Then but Do not Let It Set. Carry on With the Prep.

    14
    Done

    Drain the Artichoke Hearts Very Well, Then Slice Them Up. You Won't Need Them All, and It's not Possible to Slice Them Neatly.

    15
    Done

    by Now the First Layer, the Tomato Juice, Will Have Set. Scrape Out the Mushroom Puree Over the Tomato Layer and Smooth Out. Then Lay One Layer of Artichoke Pieces Over the Mushroom Layer, Pressing in Very Slightly. Season With Black Pepper and Sprinkle With the Lime Juice. (save Leftovers For a Salad). Put Terrine Back Into Fridge For Mushroom Layer to Set.

    Avatar Of William Lee

    William Lee

    Breakfast boss whipping up hearty and satisfying morning meals with creative flair.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Fantastic Cinnamon Raisin Bread
    previous
    Fantastic Cinnamon Raisin Bread
    Creamy Watercress Pt Spread: A Healthy Appetizer Recipe
    next
    Creamy Watercress Pt Spread: A Healthy Appetizer Recipe
    Fantastic Cinnamon Raisin Bread
    previous
    Fantastic Cinnamon Raisin Bread
    Creamy Watercress Pt Spread: A Healthy Appetizer Recipe
    next
    Creamy Watercress Pt Spread: A Healthy Appetizer Recipe

    Add Your Comment

    18 + three =