Bobsgrilledvegetableterrine Recipes

Steps:

• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
• Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Steps:

• Grill the pepper under a hot grill and skin.
• Grill or fry the eggplant and zucchini, with the olive oil and set aside.
• Heat remaining oil in frypan and fry the onions and raisins till limp add the red wine vinegar and cook slowly, stirring often, until syrupy.
• Lightly grease a loaf tin with oil. (Or line it with glad wrap, prefered).
• Heat half the tomato juice with the gelatine; dissolve over low heat stirring.
• add basil leaves to the loaf tin, and cover with a layer of the skinned peppers, cover with juice.
• layer the eggplant, then zucchini, adding juice as you go. Then the onion mixture, keep layering till you run out, ending with red pepper.
• Mix the rest of the tomato juice with the leftover tomato/gelatine mixture, and pour into the terrine.
• Tap the sides to settle the mixture. (Or stab the middle with a skewer and shake the hell out of it).
• Cover and chill till set.
• Whisk all the dressing ingredients together.
• Have a glass of wine.

Steps:

• In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.

Steps:

• Cut eggplant into 1/4-inch (5 mm) thick slices; layer in colander, using 1/2 teaspoon (2 mL) of the salt to sprinkle layers Let stand for 30 minutes.
• Rinse each slice briefly and pat dry.
• Meanwhile, place red and yellow peppers on greased grill over medium-high heat; close lid and cook, turning several times, until blistered and charred, about 20 minutes.
• Let cool enough to handle.
• Peel, seed and cut lengthwise into quarters.
• Set aside.
• Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices.
• In large bowl, whisk together olive oil, 2 of the garlic cloves, 1 tablespoon (15 mL) of the basil, remaining salt and pepper.
• Add eggplant and zucchini; toss to coat.
• Grill eggplant and zucchini over medium-high heat until tender and golden, about 6 minutes per side.
• In colander set over bowl, layer peppers, eggplant and zucchini; place plastic wrap on surface and weigh down using large cans.
• Let stand for 2 hours.
• Reserve 1/3 cup (75 mL) of the reserved juices.
• Line 8- x -4 inch (1. 5 L) loaf pan with plastic wrap, leaving enough overhang to cover loaf.
• Layer with half of the red and yellow peppers, half of the eggplant, all of the zucchini, remaining eggplant and peppers.
• In small saucepan, combine reserved juices and wine.
• Sprinkle gelatin over top; let stand for 1 minute.
• Heat over medium heat until gelatin is dissolved.
• Pour into bowl.
• Add remaining garlic, basil and vinegar; refrigerate for about 10 minutes or until consistency of egg whites.
• Slowly pour over terrine, using spatula or small blunt knife to move sides for gelatin to go down.
• Cover with plastic wrap overhang; refrigerate until gelatin is set, at least 8 hours or for up to 2 days.
• Uncover and invert onto serving platter, remove pan and plastic wrap.
• Slice to serve.
• Garnish with fresh basil leaves.

Steps:

• Dice or grind the chicken and place it in the bowl of a food processor and process.
• While the machine is running, add the egg whits and then the cream and the brandy in a steady stream. (You have now made a mousseline.).
• Season the mousseline with nutmeg, salt and pepper and poach a small amount to test for seasoning; adjust seasoning if necessary.
• Transfer to a metal mixing bowl in an ice bath.
• Separately blanch the carrots and broccoli; drain and blot dry on a paper towel.
• Saute the mushrooms in the oil; when soft, remove from the pan, drain them and chill them.
• In the same pan, saute the bell papper and leek till just softened; remove from the stove and add the herbs.
• Fold the carrot, bell pepper, leek and herbs into the mousseline.
• Roll out the brioche dough to about 1/8" (3 millimeters) thick and refrigerate until well chilled.
• Line a buttered pate mold (12 x 4 x 3 inches or 30 x 10 x 7.5 cm)with the chilled brioche, reserving the excess to cover the top and for garnish.
• Fill the mold one fourth full of mousseline.
• Layer the mushrooms over the mousseline and then cover them with another layer of mousseline, followed by the broccoli.
• Repeat, finishing with a last layer of mousseline.
• Fold the brioche dough over the top and brush with beaten egg yolks.
• Make a top from the remaining brioche and place it over the mold; cut a vent and insert a foil funnel into the vent.
• If you like, cut remaining brioche dough into decorative shapes such as leaves or braids for the edge and garnish the top.
• Mix the eggs and water and brush the top of the terrine.
• Bake at 425 degrees F. (220 degrees C.) until the internal temperature reaches 125 F (52C), approximately 25 to 30 minutes.
• Cool in the mold, then carefully turn it out and Voila!