Introducing Superkabza

Terrine

                                               

Vegetable terrine poached pumpkin 

outer withcarrot, cauliflower, broccoli and radish.

Terrine consist of a mixture of chopped meat, fish, or 

vegetables cooked and served in a terrine. The word Terrine is derived
from the French culture, this dish is very similar to a fancy meat loaf dish baked in an

earthwaren casserole. This type of dish is baked

differently by different cultures.

                                                 

            Chicken terrine with figs pistachio, 

            walnut and veal bacon, and puff pastry outer crust.

Its basic chopped ingredients vary depending on one’s liking and taste.

There are however different kinds of terrines made 

out of either Chicken, Beef or Vegetables which

can be served at room temperature or cold. When making a terrine,

one is allowed to get creative depending on

what they enjoy eating. This dish can also be cost effective

allowing you to save money by using

left over food from previous night’s dishes.

                                                     

Chicken terrine roasted bell peppers

outer with dry apricot, dry plum.

For those who are more health conscious there is no need  

to worry, a healthier version of this dish can be made

 with different healthy ingredients such

as nuts, fruits or whole vegetables. Always 

take note that presentation is key so be very mindful about

the types of ingredients you add to it. An exciting fact

about this dish is that, you can create it into any shape you like it to be

.

                                                

Seafood terrine with whole shrimp

and three kinds of bell pepper
green ,red and

yellow. with a poach pumpkin on the outside

"Pât

Very similar to a Terrine, the difference with this dish is 

that it's cooked with ground meat and minced

into a spreadable paste, which has additions to the mixture.

These include herbs, spices and vegetables. This dish can be

accompanied or complimented with a glass of 

your favourite wine or even a cognac.

                                             

The Pâté flavours intensify if left for a few days

after being prepared, especially if it is left to chill before serving it.

So for a more flavorsome taste allow the Pâté to sit for a few 

days in the fridge before serving. This dish can be served cold

or hot, depending on the mood one is in at that

given time. This is one easy and delicious recipe

for those who would like to try it out

.

                                               

DIRECTIONS

Bring a large pot of water to the boil. Salt it and blanch the beat greens for 1 minute. Remove the leaves and immediately rinse under ice-cold water to set their color. Gently lay flat on tea towels, and pat dry with another tea towel. They should be completely dry. 

Line a buttered terrine mold with a piece of parchment. Neatly lay in the beet leaves to cover the bottom and sides completely. They should dangle over the sides a bit so that they can be folded over the completed terrine later. 

Cook the cauliflower, carrots and peas one at a time in the same pot of boiling salted water, until very tender. Remove them and immediately rinse in ice-cold water to preserve  their color. Drain well. Roast  the pepper until very soft. Peel, seed and cut into pieces. 

Heat the oven to 350 degrees F/180 degrees C. 

This terrine has five layers, so work one vegetable at a time. First put the cauliflower  in the blender with 1/4 cup/60 ml cream and 1 egg. Pulse to a smooth puree. Pour into a small bowl and set aside. Rinse the blender and proceed with the remaining vegetables in the same manner, pouring their purees off into bowls and setting aside. Put the final egg and 1/4 cup/60 ml cream in the blander with the Parmesan cheese  and puree to blend. Season each mixture with salt and pepper. 

If you pour one mixture on top of the other into the terrine, they will run together, so spoon them in instead. Start with the carrot, spooning it into the terrine  and smoothing it out to the edges. Next, spoon over the cauliflower, followed by the peas. Spoon the Parmesan mixture over evenly, and end with the red pepper If one leaks through to another layer, fear not: some think it is even more beautiful that way and in any case it will taste delicious. Fold the overhanging beet leaves over top to cover. Bake in a water bath until set, a good hour. 

Remove the terrine from the bath. Let it cool completely on a wire rack, and, if possible, chill in the refrigerator overnight so it sets well. At least half an hour before serving, turn the terrine out onto a cutting board or platter for serving in slices.