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2 red bell peppers
2 yellow bell peppers
vegetable oil spray
24 baby carrots, peeled
6 ounces green beans, trimmed
8 large romaine lettuce leaves
1 English cucumber, peeled, halved, seeded
and diced
2 tbsp fresh or frozen corn kernels
1 dozen medium shiitake mushrooms, stemmed
and left whole
1.5 sticks agar-agar
2 cups clear vegetable consommé
2 tbsp finely chopped chervil
2 tbsp finely chopped chives
1 tbsp finely chopped parsley
8 basil leaves, chopped
1/2 tsp coarse black pepper
3 hard-boiled egg whites, chopped
4 tomatoes, peeled, seeded and diced
cucumber vinaigrette |
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Method :
Preheat the broiler. Coat the bell peppers
very lightly with the vegetable oil pan coating. Place under the broiler
and roast, turning frequently, until the skin is blackened on all sides.
When the peppers are completely charred, cool until slightly comfortable
to handle, then peel off the blackened skin. Remove the stems, cores and
seeds. Boil separately the baby carrots (5 minutes), green beans (6
minutes), and romaine lettuce leaves, English cucumbers, and corn
kernels (6 minutes). Drain each cooked vegetable, and plunge immediately
into ice water; drain again. Lightly spray a nonstick frying pan with
vegetable oil coating and place over medium heat; sauté the shiitake
mushrooms in the pan. Set aside.
Wash and soak the sticks of agar-agar in
water for 30 minutes. Transfer the softened sticks to a small saucepan
and dissolve over low heat; continue to cook for 5 minutes, stir from
time to time. Add the vegetable consommé, bring to a boil, simmer 5
minutes. Remove from the heat, cover, set aside to cool.
In a small bowl, mix together all the
herbs, black pepper and chopped egg whites. Line an 8-inch long
rectangular terrine or pate mold with plastic wrap. Place a layer of
romaine leaves over the plastic wrap. Pour 1/4 cup of the vegetable
consommé mixture into the mold. Spread a layer of the egg white mixture
over the consommé. Refrigerate for 15 minutes.
Arrange the blanched vegetables lengthwise
over the egg white mixture, alternating colors. Spread a second egg
white layer over this and sprinkle with the diced tomatoes. Spread on a
third layer of herb mixture. Use the remaining vegetables to make
another layer like the first. Finish with the last of the herb mixture.
Pour the vegetable consommé over the top
and cover with romaine lettuce leaves. Place the terrine in the
refrigerator for 6-8 hours before unmolding. 15th minutes before
serving, place the dinner plates in the refrigerator to chill. Just
before serving, dip the bottom of the terrine into warm water and invert
it into a cutting board to unmold. Using a long sharp knife, cut the
"mosaic" into 12 slices. Place 1 slice on each plate and serve with cucumber vinaigrette if
desired.
Serves 12
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