We made the HARDEST Food Wars Recipe - RAINBOW TERRINE! | Feast of Fiction
The Rainbow Terrine from Food Wars (Shokugeki No Soma) might be the single most complicated recipe they've ever featured on the show. Even though it's not as fantastic as some of Soma's later recipes (and no clothes get blown off as a result), this terrine will take up plenty of time and require a lot of patience.
INGREDIENTS:
Spices:
Allspice
Salt
Pepper
Combining Sauce:
12 eggs
1 pint heavy cream
Carrot Layer:
3 carrots, minced
1 tbsp butter
1/2 cup ground chicken
Spinach Layer:
2 cups spinach
Canned tuna
1 tbsp butter
Zucchini Layer:
1 Zucchini
1/2 cup ground beef
1 tbsp butter
Pumpkin Layer (Eggplant in our case):
1 Eggplant (can be directly substituted with pumpkin)
1 tbsp butter
Mushroom Layer:
1/2 cup ground chicken
2/3 cup shiitake mushrooms
Tomato Layer:
12 cherry tomatoes
1/2 can tomato paste
Potato Layer:
2 potatoes, boiled and mashed
1 tbsp butter
Herb Sauce:
2 tbsp. perilla
1/4 cup walnuts
2 tbsp pine nuts
1 tbsp parsley
2 tsp basil
2 tsp chopped fresh dill
2 tbsp olive oil
Salt and pepper
Ponzu sauce:
3 grams unflavored gelatin powder
2 tablespoons warm water
1 tbsp sudachi juice or 1 tbsp lime juice
2 tbsp soy sauce
1 tbsp mirin
2 tbsp chicken broth
INSTRUCTIONS
Before beginning recipe, create a large batch of combining sauce. The ratio for the sauce is 1 tbsp to 1 egg. Beat thoroughly in a bowl and set aside.
Prepare all of your ingredients prior to cooking. Cook ground chicken and mince / food process / blend. Do the same for carrots, zucchini, eggplant/pumpkin, shiitake mushrooms. Prepare other ingredients. Boil a pot of water and blanch spinach for 30-40 seconds before removing and rinsing in cold water. Boil potatoes until soft and mash. Cut tomatoes in half and place on a pan, seasoning with salt and pepper, baking at 225 degrees F for 2 and 1/2 hours.
Cook each layer one at a time on a stove top on medium high heat. If you have more than one pan to cook with, you can do multiple at a time, depending on skill level. Start each layer with a tablespoon of butter to prepare the pot.
For the carrot layer, cook minced carrots on medium-high heat until softened. Add in ground chicken, mix together. Add 1/7th of your combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container.
For the spinach layer, take your blanched spinach and finely mince. Combine immediately with tuna on a stove at medium high heat until ingredients have melted together. Add combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container.
For the zucchini layer, food process or mince your zucchini. Cook your ground beef until browned and add zucchini. Continue mixing together and cooking. Add combining sauce and continue stirring until fully combined. Add a few dashes of all spice. Remove from heat and set aside in a container.
For the pumpkin layer, cut eggplant (or pumpkin) into tiny sections and add to pan with butter. Cook until fully softened. Add combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container.
For the mushroom layer, thinly mince your mushrooms in a blender or food processor. Cook chicken on the pan until fully cooked. Remove and continue to mince in a blender or food processor. Add chicken and mushrooms together with butter. Add any amount of all spice you'd like. Stir and mix until combined. Add combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container.
For the tomato layer, pour in half a can of tomato paste, add in sundried tomatoes, stir, then add combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container. Add an additional egg if the sauce needs extra thickening.
For the potato layer, take peeled soft potatoes and roughly mash. Add to pan with butter and use salt, pepper, and allspice to season. Add combining sauce and continue stirring until fully combined. Remove from heat and set aside in a container.
Assemble your terrine in a pate container. Take care to layer it evenly with a spoon or spatula, and not pressing too hard from layer to layer, otherwise it will smash and mush into other layers. Once you've placed each layer, bake in an oven at 265 degrees F. Place pate container in a larger baking pan and fill with water so it reaches the halfway mark on the pate.
While that is baking, create the two sauces. For the herb sauce, put perilla, walnuts, pine nuts, parsley, basil, chopped dill, and olive oil in a food processor and blend until more liquid.
For the ponzu sauce, combine gelatin powder, warm water, sudachi juice, soy sauce, mirin, and chicken broth. Mix thoroughly and place aside to chill.
When the terrine finishes baking, remove and let cool. Place in refrigerator to chill. Once chilled, remove the terrine and cut off a slice from either end. Plate with your two sauces in a circular swirl around as well as some garnish.
EASY Egg Terrine Recipe ! | Spinach, Bell Pepper & CHEESY GOODNESS for BRUNCH!
In this brunch recipe, I'll be making a 3 layer Egg Terrine. This is a great brunch dish that can be served with a variety of side dishes.
This is a delicious and easy brunch terrine recipe perfect for any weekend brunch! We'll be using bell pepper, spinach and Parmesan cheese to create a delicious and filling terrine. This Egg Terrine is sure to become a regular part of your brunch repertoire!
Vegetable Terrine (Vegan) / ヘルシーで美しい野菜のテリーヌ (ヴィーガン) / イタリア人ギタリスト #cosimoantitomaso の音楽と共に / #159
音楽は、イタリアのギター奏者Cosimo作曲演奏でお届けしています。
彼の音楽が生で聴きたい、そんな方は、ぜひコメント欄にお声をお寄せください。
「Cosimo Antitomasoについて」
Cosimoはイタリアに住む、イタリア人のギタリストです。
日本でこそ有名ではありませんが、イタリアでは何百回と演奏会をしてきた有名なギタリストで、ベルギーからの招致で演奏会に行ったりもしています。有名コンクールでの入賞経験も多数。彼の書いたギター教則本は、イタリア全土で使われています。
しかし、彼が本当に素晴らしいのは、寝ても冷めても音楽のことで頭がいっぱいなほど音楽を愛している、という点です。
お聞きくださった方はそれを感じてくださったでしょうか。
今彼は、病気の手を患っています。しかし、彼は、自分の過去の経歴や現在の病気などどうでもいい、ただ自分はギターを愛し、他のことは何も考えられず、いつもどんなときも魂からの歌を奏でたいだけなのだ、これが本当に誰もの心に届き、心が平和と愛に満ち溢れ、世界から戦争や憎しみが消えてくれたらいいのに、といつも口にします。
そんな彼の魂の声を届けたくて、私は彼の音楽を使わせてもらっています。
皆様に、彼の愛が届きますように。
Music & Performance : Riflessi e trasparenze #cosimoantitomaso
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ご覧くださってありがとうございます。
東京の自宅で、ヴィーガン料理とテーブルコーディネートのサロンをしています、みちえです。
サロンでは、体にも、心にも、地球にも優しい、そして美しく美味しいヴィーガン料理をお伝えしています。
食べるものは私たちの体を作り、目や耳や五感を満たすことは私たちの心を癒します。
丁寧に、穏やかに、日々の料理をすることは、体と心の大きなセルフケアにつながります。
美しい花と音楽と共にビデオを楽しんでいただけたら嬉しいです。
Hello everyone,
Thank you for watching. I'm Michie, teaching vegan cooking at my home in Japan.
What we eat is the most important thing for our body and our earth.
Healing your body, healing your mind with healthy and beautiful foods.
Careful, peaceful, daily cooking leads to self-care for our body and mind.
Hope you enjoy the video along with the beautiful flowers and music.
Website :
Instagram : @onestylesalon
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見た目は難しそうだけれど、野菜の準備にほんの少し時間をとられるだけで、あとはとっても簡単で華やかな、このテリーヌ。
お野菜を一つ一つ、目でも舌でも楽しみながら、たくさんの種類味わえるのがまたなんとも贅沢。
地球って、大地って素晴らしいなぁ、と感じさせてくれる一品です。
昆布水で野菜を煮たり、野菜をグリルで焼いたりするだけで、油も他の味付けもなし。
シンプルにお塩を振って召し上がってみてください。
野菜の幸せな味を存分に感じられます。
おもてなしでお出ししても歓声が上がること間違いなしの野菜の寒天よせ。
ぜひトライしてみてくださいね。
八月サロンでは皆様とご一緒に作るかもしれません。
そのときは、さらに詳しくこつをご説明しますので、サロンの皆様、お楽しみに。
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材料（パウンド型一台分）
* キャベツの葉(芯を取り除く) 2枚
* オクラ(ヘタを落とす) 8本
* インゲン(上下を小さく切る) 8本
* ニンジン(縦1cm幅棒状) 1本
* ズッキーニ(縦1cm幅スライス) 1/2本
* 赤パプリカ 1個
* 黄パプリカ 1個
* ナス 1本
* 昆布 5cm角
* 水 500cc
* 粉寒天 小1/2弱
* 塩 少々
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詳しい内容とレシピはブログから :
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This terrine may look difficult to prepare, but it only takes a little time to prepare the vegetables, and the rest is very simple and gorgeous.
It is luxurious to taste many kinds of vegetables while enjoying them one by one with both the eyes and the tongue.
It is a dish that makes you feel how wonderful the earth and the land are.
Simply boil or grill vegetables in ”kombu water” without oil or other seasonings.
Try it simply with a sprinkle of salt.
You will feel fully the happy taste of vegetables.
Any vegetables can be used, but raw vegetables tend to water and fall apart, so it is better to heat them before using them.
If you prepare the vegetables according to the length of the mold, it will be easier to fill the mold and the finished product will be beautiful.
(See the video for vegetable preparation.)
I prepare the agar liquid to stick the vegetables together a bit, and the amount of the liquid you use depends on the size of mold. It will remain some if you use the same size of the mold I use.
This vegetable terrine is sure to bring cheers when served for your guests.
Please give it a try!
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Ingredients (8*18*6cm cake mold)
* 2 cabbage leaves (core removed)
* 8 okra, okra head removed
* 8 green beans (cut top and bottom)
* 1 carrot (cut into 1 cm long and wide sticks)
* 1/2 zucchini (sliced 1 cm lengthwise)
* 1 red bell pepper
* 1 yellow bell pepper
* 1 eggplant
* 5 cm square of kombu (kelp)
* 500cc water
* 1/2 tsp agar agar powder
* A pinch of salt
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Check more details and the recipes on my blog :
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#simpleliving #sustainablelifestyle #vegan #recipe #healthy #guitar #cosimoantitomaso #flowers #healing #ヴィーガン #レシピ #フラワーアレンジメント #癒し #ヘルシーレシピ #乳卵不使用 #サスティナブル