carrot & chevre terrine
|Carrot slices||16 , sliced lengthwise|
|Eggplant||100 Gram, diced (Deep Fried)|
|Chevre cheese||100 Gram|
|Red bell peppers||4 (Roasted)|
|Yellow bell peppers||4 (Roasted)|
Start by lining the terrine mold with plastic wrap (to allow for easy unmolding). Then line the mold again with the "skin" of your terrine, leaving overhang to cover the top of the mold when you're finished building the terrine.then blanch the carrot slices in boiling water for a while.chill it & line the terrine mold,leaving overhang to cover the top of the mold when you are done.Note that you must take long & thin slices of carrot.now layer it with fried eggplant(aubergine), which must be diced before frying it.Then line up chevre cheese.Then put asparagus lengthwise.Line up roasted red bell peppers & yellow bell peppers.When you've finished layering, fold over the overhang of your liner, cover with the overhang of plastic wrap, and weigh down in the fridge to firm up the finished product. A press plate cut for this purpose is usually helpful: you can cut one out of sturdy cardboard to fit your terrine mold and wrap it with tin foil and plastic wrap so it can be reused. Two pounds of weight is generally enough; you can use cans or sacks of beans.When you slice the finished product, you can see your layers at work. serve it chilled.