How To make Vibrant Cold Vegetable Terrine
-------------------------CARROT-CAULIFLOWER LAYERS------------------------- 10 oz Frozen Belgian carrots
- cooked until tender, - then blotted dry - on paper towels 10 oz Frozen cauliflower,
- cooked until tender, - then blotted dry - on paper towels 1 tb Vegetable oil
1 c Frozen chopped onions
2 tb Unsalted butter
2 Eggs
1/2 c Grated Parmesan cheese
1/4 c Dried bread crumbs
1 ts Salt; or to taste
1/2 ts Dried chervil leaves
- crumbled 1/4 ts White pepper
1 ts Lemon juice
Butter; to grease the pan ---------------------------MUSHROOM-SPINACH LAYER--------------------------- 10 oz Frozen chopped spinach
- defrosted & squeezed dry 1 tb Vegetable oil
1 c Frozen chopped onions
8 oz Frozen sliced mushrooms
2 tb Unsalted butter
2 Eggs
1/2 c Dried bread crumbs
1 ts Salt; or to taste
1/8 ts Ground nutmeg
1 pn Ground red pepper
Freshly ground black pepper MAKE THE CARROT-CAULIFLOWER LAYERS. Place the carrots and cauliflower in the bowl of a food processor fitted with a steel chopping blade. Process until smooth. In a large skillet, heat the oil over medium-high heat. Add the onions and saute them until tender and golden. This will take about 5 minutes. Stir in the butter and let it melt. Scrape the onions and butter into the processor. Add all the remaining ingredients for the carrot-cauliflower layers and process until smooth. Scrape into a bowl, cover, and refrigerate while preparing the other layer. Preheat your oven to 350F. Bring a large pot of water to a boil. Butter a 9-by-5-by-3-inch loaf pan. Line the bottom and ends with buttered wax paper, buttered side up. MAKE THE SPINACH-MUSHROOM LAYER. Place the spinach in the processor and pulse a few times. Cook the onions in hot oil for 1 minute. Add the frozen mushrooms and cook them along with the onions over high heat until all the liquid has evaporated, about 6 to 7 minutes. Stir in the butter. Scrape the mixture into the processor. Add all the remaining ingredients and process until smooth. Scrape about half of the carrot-cauliflower mixture into the pan, packing it well into the corners, and flattening it with a spatula or the palm of your hand to remove any air pockets. Add all of the spinach-mushroom mixture, and again flatten it. Finally, add the remaining carrot mixture. Smooth it down on top. Cover with buttered wax paper. Place pan in another pan and fill the latter with boiling water to a level of 2 inches up the side of the terrine. Bake in the preheated oven for 1 1/4 hours, or until a knife inserted into the middle comes out clean. Remove terrine from the oven and cover it with a piece of cardboard or a second loaf pan (the same size) right side up. Place about 1 pound of weight, evenly distributed, on the terrine. Refrigerate until well chilled, at least 2 hours. Once chilled, carefully remove from the pan by running a thin-bladed knife between the terrine and the pan. Invert onto a flat dish, peel off the paper and serve. Garnish with curly leafed lettuce, if desired.
How To make Vibrant Cold Vegetable Terrine's Videos
UBChef Video Demo - 9th/10th April 2021
Watch Robert Thompson prepare and serve the UBChef meal box for 9th/10th April 2021.
*Tip - If you hover your mouse over the progress bar you can easily skip to the dish you would like to prepare!
On the menu:
House Sourdough with Whipped Marmite Butter
Cured Sea Trout in Pink Grapefruit and Juniper
Slow cooked Pig’s Cheeks
Terrine of Asparagus
Fillet of Hake Baked with a Sea Herb Crust
Confit Leg of Creedy Carver Duck
Pappardelle of Spinach
Orange and Dark Chocolate Marquise
Banana and Pecan Frangipane Tart
Goats Cheese Mousse with a Verjus Jelly
Enjoy your meals and happy cooking x
To place your UBChef order go to ubchef.com where you will find a selection of menus to choose from.
Contents of Video
0:00 - Intro
0:53 - Bread
3:11 - Sea Trout
8:05 - Pig’s Cheeks
13:34 - Asparagus Terrine
18:10 - Hake Fillet
22:16 - Duck Leg
27:11 - Spinach Pappardelle
34:09 - Tart
37:37 - Marquise
41:36 - Cheese
The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
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Berry compote with chicken terrine
berry compote with chicken terrine
for terrine ,
fresh cream
white egg 2
rosemary and thyme
salt and paper
blend........
carrot dice
apricots
wallnut
raising
and mix........
berry comport,
oil
fresh blue berryies
white vinegar
balsamic vinegar
honey
salt and paper
and blend , after the mixture, add to a pan. cooking 10 minute for thickness.........
mango dressing,
yellow mango puree
oil
orange juice
cilantro
garlic
chopped red chili
salt and paper
and blend......
Eggs Benedict Don, Fit For A Queen | Shokugeki No Soma Recipe
An Asian twist on Eggs Benedict, this recipe is guaranteed to wow your brunch guests. Taken from the manga Shokugeki No Soma (food wars) the recipe deconstructs a classic Eggs Benedict to create something new. Shiso/kombu rice, grilled pork chop, deep fried egg, and a tangy hollandaise sauce made with yuzu kosho and soy sauce. The dish is rich, delicious and full of fun textures and flavors that all mesh together perfectly.
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Queen's Apple Tart | Food Wars! ????????
Hello Everyone, I hope you're having a good day!
In this video I thought I would have a go at making the Queen's Apple Tart from Food Wars! I wanted to do everything in the video from scratch, to perfectly mimic the recipe in the show. But I wasn't able to get any rose petals, so had to use rose water instead.
The final tart was still good though, you can really taste the rose and apple coming through, its a delicate flavour combo that I want to try using again in the future! ????????????
If you do make this recipe, feel free to show me at one of my socials below:
???? Twitter -
???? Instagram -
???? TikTok -
????INGREDIENTS????
???? 88g Plain Flour
???? 13g Ground Almond Flour
???? 38g Icing Sugar
???? 45g Cold Cubed Unsalted Butter
???? 20g Cold Water
???? 3 Red Apples
???? 2 tsp Sugar
???? 0.5 tsp Rose Water
???? Rose Food Colouring (I used Wilton's Pink/Rosa Colour)
????????METHOD????????
???? Mix together the Flour, Icing Sugar and Almond Flour in a large bowl. Sift if there are any large lumps. Then rub in the Butter until it has the texture of sand. You want it to be very fine so make sure to take your time with this step, it took me about 10 minutes.
???? Add the Cold Water in 2x10g portions, mixing well after each addition. When the dough starts to come together, use your hands to bring the dough into one large ball. Cover in cling film, roll into a thin sheet and chill in the fridge.
???? Peel the Apples, then cut them into thin slices. A mandolin would work really well here to get super thin and elegant slices, but a knife will also get the job done. To ensure the slices don’t brown, place them into a bowl of cold water as soon as you have cut them.
???? Bring 2 cups of water to the boil in a small pan, add the apple peels and simmer for 10 minutes. Strain the liquid through a sieve, then flavour with 1 tsp Sugar and 0.5 tsp Rose Water (But make sure you taste and adjust to your liking!). Finally colour with the Rose Food Colouring and place back into the pan along with the apple slices.
???? Gently simmer the apple slices for 15 minutes until they have taken on the pink colour and are nice and tender. Then, separate the liquid and apples into two bowls.
???? Pre-heat your oven to 180°C (Fan Oven). Then, roll out the dough to a thickness of 4mm. Cut out circles that are slightly larger than the diameter of the cups in your baking tray, then press the dough into the tray as shown in the video. Prick the base of each case with a fork to prevent them from puffing up, then bake for 10 minutes.
???? While the cases are baking, add the apple and rose water back to the pan along with 1 tsp Sugar and reduce to a thick syrup.
???? After the cases have baked, trim them with a knife and grater if necessary, then assemble the apple rose as shown in the video (Its easier to show in the video than explain in words).
???? Finally, brush each rose with some of the syrup and enjoy!
Music (In order of Appearance)
Song: Home Court
Artist: Blue Wednesday, Shopan
License: Chillhop Creator Programme
Blue Wednesday, Shopan - Home Court
Song: Tumbleup
Artist: Plusma
License: Chillhop Creator Programme
Plusma - Tumbleup
Timestamps
0:00 - Preview
0:21 - Introduction
0:39 - The Tart Dough
1:24 - Rosey Apples
2:48 - Baking the Dough
3:37 - Assembling the Apple Roses
4:35 - Applying the Rose and Apple Glaze
5:02 - Final Queen's Apple Tart
5:28 - Outro
#食戟のソーマ #FoodWars
Chicken Asparagus and Mushroom Terrine | Cook with K.P SE5 EP04
Learn how to make Chicken Asparagus and Mushroom Terrine. A dish from the 1970's, a whole lot of fun to make and will blow your guests away when they see it and taste it. Enjoy!
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