Menu
Chef Reward Points

I work at ...

Continue

We are tailoring content specific to your business.

Ingredients

+

AUBERGINE POACHING LIQUID:

  • Water 500 ml
  • Sugar 150 g
  • Vinegar, red wine 100 ml
  • Bay leaves 1 pc
  • Cinnamon sticks pc 1 pc
  • Cumin seeds 5 ml
  • Whole coriander 3 g
  • Aubergine 6 pc

TOMATO STOCK:

  • Tomatoes 400 g
  • Basil leaves (fresh) 15 g
  • Salt 1 g
  • Robertsons Whole Black Peppercorns
    Robertsons Whole Black Peppercorns
    1 g
    Added to cart: Robertsons Whole Black Peppercorns
  • Red Onion (sliced) 80 g
  • Celery 100 g
  • Oregano, dried 5 g
  • Carrots (diced) 100 g
  • Baby Marrow 50 g
  • Pepper, red 50 g
  • Spinach 30 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 ml
    Added to cart: Robertsons Veggie Seasoning
  • Pepper, yellow 50 g
  • Agar-agar

CARROT GEL:

  • Water (hot) 500 ml
  • Knorr Vegetable Stock Granules
    Knorr Vegetable Stock Granules
    10 g
    Added to cart: Knorr Vegetable Stock Granules
  • Olive oil 30 ml
  • Onions 50 g
  • Agar-agar powder
  • Carrots (diced) 100 g

LIQUORICE APRICOT CHUTNEY:

  • Apricots, dried 100 g
  • Star anise 1 g
  • Golden syrup 100 ml
  • Small piece liquorice stick
  • Water 700 ml

Preparation

  1. AUBERGINE POACHING LIQUID:

    • Place the poaching liquid in a pot with the Aubergine, bring the mixture to a boil, simmer till the aubergine skin is soft. Once soft, remove from the liquid and place in an ice bath to prevent the Aubergine from over cooking. Keep aside for the terrine.
  2. TOMATO STOCK:

    • Place all ingredients in a blender, blend till smooth.
    • Transfer into a muslin cloth and let it drip over night.
    • Line the baking tin with the cling wrap.Place the poached aubergine skins in the baking tin followed with the blanched carrots, baby marrow, red peppers, raw spinach, adding a little bit of veggie seasoning, followed by the yellow peppers, tomatoes, red onion and veggie seasoning.
    • Place the tomato stock in the pot warm it up slightly and add the agar-agar whisking in the process. Pour the liquid on top of the terrine, add another layer of aubergine skin on top, cover with the plastic wrap. Put the empty baking tin on top. Place a heavy object inside the empty baking tin and press the mixture. Keep in the fridge for an hour or till the terrine is set.

  3. CARROT GEL:

    • Dissolve Knorr Vegetable stock Granules in boiling water and set aside.
    • Place the oil in a pan, add the onion, carrots and the vegetable stock, cook till the carrots are soft.
    • Place in a blender, process till smooth.
    • Add the agar-agar, whisk the mixture.
    • Let it cool down, once set, use a hand blender and blend the mixture.
  4. LIQUORICE APRICOT CHUTNEY:

    • Place the first 4 ingredients in a pot, cook the apricots till soft.
    • In a separate pot make the syrup add the liquorice.
    • Once the apricots are soft add them into the syrup, cool down add the diced green apples, keep for service.
    • Cut the Terrine in 6-8cm. Place on the plate. Spoon the chutney and place it on top of the terrine. Quenelle the carrot gel and place around theterrine. Arrange the petit salad around the Terrine as a garnish.