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| Le Meridien Angkor |
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Roasted Vegetable Terrine
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Vithei Charles de Gaulle, Khum Svay Dang Kum, Siem Reap • Cambodia
Phone: +855 63 963 900 • Fax: +855 63 963 901 Email us
http://www.lemeridien.com/angkor
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Roasted Vegetable Terrine
Serve
2
Ingredients
100g Red peppers
100g Green peppers
100g Yellow peppers
25g Onions
125g Consommé
10g Basil leaves
100g Green zucchinis
100g Eggplants
75g Ripe tomatoes
200ml Olive oil
2 leaves Gelatin
Fresh tomato coulis and pesto
Method
- Warm your oven very hot. Put some olive oil on the peppers and grill them in the oven until the skin is nearly burnt. Wrap them in aluminium foil. Wait until cold and peel easily.
- Meanwhile, slice the eggplants lengthways and the zucchinis widthwise. Slightly flour each slice, season and pan fry them. Leave to rest on tissue paper taking care not to damage them.
- Finely slice the onions, put them in a saucepan and cool with a little consommé to give them a "preserved" aspect.
- Plunge the tomatoes for 20 seconds in boiling water, then in ice water. Peel them and and cut them in quarters. Season and leae them on a tissue paper for minimum 20 minutes to absorb water.
- Cover the sides and bottom of the terrine with the eggplant slices. Then assemble the vegetables layers one by one. Add the gelatin to the consommé and pour over the terrine.
- Place the terrine under a gentle press and leave to cool in chiller for 6 hours minmum. Serve with fresh tomato coulis and pesto.
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