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07 November 2013,12:19 by
V.Chitralekha

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POTATO TERRINE

Serves :
8

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Grease 14cm x 21cm loaf pan. Cut potatoes into 2mm slices.
  • Add potatoes to pan of boiling water, cook about 4 minutes or until potatoes are just beginning to soften; drain.
  • Quarter peppers, remove seeds and membranes.
  • Grill peppers, skin side up, until skin blisters and blackens; peel skin away.
  • Cut eggplant lengthways into 5mm slices.
  • Heat half the oil in pan, add half the eggplant, cook until browned on both sides; drain on absorbent paper.
  • Repeat with remaining eggplant and oil.
  • Remove most of the green part from leek, cut white part into 7cm lengths; cut lengths in half.
  • Boil, steam or microwave leek until tender.
  • Drain leek, rinse under cold water; drain.
  • Combine extra oil, garlic, thyme and pepper in a bowl
  • Cover base and long sides of prepared pan with prosciutto, allowing prosciutto to overhang edges.
  •  Place half the potatoes, overlapping, over the base, brush with herbed oil mixture; top with half the cheese, brush again with herbed oil.
  • Place all the peppers in a layer, then all the eggplant, all the basil and all the leek, brushing each layer with herbed oil.
  • Top with remaining cheese and then the rest of the potato, brushing with herbed oil between layers; press down firmly.
  • Bring overhanging prosciutto slices to overlap on top of terrine.
  • Cover top with foil, place terrine on oven tray. Bake in moderate oven 1 hour, uncover, bake further 40 minutes or until filling is tender.
  • Remove from oven, pour off any liquid. Cover top of terrine with plastic wrap, weight with 2 large cans of fruit, for example, for 1 hour.
  • Serve terrine sliced with saffron vinaigrette.


Saffron Vinaigrette:

  • Combine all ingredients in jar; shake well.

 

INGREDIENTS

  • 750 grams Old potatoes, peeled
  • 1 kg grams red peppers
  • 350 grams eggplant
  • 125 ml IDHAYAM MANTRA Peanut oil
  • 500 grams leek
  • 100 ml Peanut oil, extra
  • 3 cloves garlic, crushed
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon freshly ground black pepper
  • 100 grams prosciutto
  • 250 grams mozzarella cheese, sliced
  • 200 gram lightly packed fresh basil leaves

SAFFRON VINAIGRETTE

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