Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Asparagus And Mozzarella Tureen With Gazpacho Dressing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
4 Red Peppers
3 Whole Courgettes, cut into
half
lengthways
1 Aubergine, cut into 1 inch
thick batons
450 Gram(s) Mozzarella cheese
450 Gram(s) Asparagus
2 Cloves garlic
1 Sprig rosemary
Seasoning etc.
Olive oil
3 Peppers, red - deseeded
1/2 Cucumber, peeled and
deseeded
12 Tomatoes, peeled and
2 Cloves garlic, peeled
1 Onion, peeled and roughly
chopped
1 Dsp White Wine Vinegar
8 Gelatine Leaves
1 Glass of White Wine
seasoning
150 Reserved Gazpacho Sauce
approximately
50 Virgin olive oil
Fresh Chives, finely
chopped for
Garnish
Directions:
Gazpacho 1. Add all gazpacho ingredients into food processor (except
gelatine) and blend until a smooth sauce. 2. Pass through a sieve into
a clean saucepan and heat through gently. Remove approximately 150ml
for the dressing without gelatine leaves. Then add gelatine leaves to
main gazpacho and whisk in, allowing gelatine to blend completely with
the sauce. 3. Pass through a sieve again into a clean bowl and allow
to cool. Terrine 4. Line the terrine mould with cling film and then
with the blanched spinach leaves. Season the leaves. 5. Bake the
peppers until tender (approximately 20 minutes) and allow them to rest
in a bowl covered with cling film and remove the skins. 6. Roast the
courgettes and aubergine with the garlic and rosemary until tender.
Allow to cool. 7. Trim and wash the asparagus spears and refresh
immediately. 8. Build up the terrine with layers of pepper,
mozzarella, courgettes and aubergine alternatively. 9. Ladle the
gazpacho over the terrine ingredients and wrap the cling film over the
top. Allow to set, by resting a heavy weight on the top (i.e. a heavy
saucepan) and allow terrine to set in the fridge for a few hours
before turning it out and slicing through. Dressing for Terrine 10.
Blend oil and gazpacho together with a whisk and season. Add chives
and serve around the terrine. Converted by MC_Buster. NOTES :
Chef:Steven Saunders Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 462
Calories From Fat: 253
Total Fat: 28.4g
Cholesterol: 112mg
Sodium: 746.8mg
Potassium: 862.2mg
Carbohydrates: 13.3g
Fiber: 4.3g
Sugar: 6.1g
Protein: 38.5g


Scale this recipe to Servings [?]