Crispy bean curd in orange sauce & cheese - pepper terrine
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Ingredients
4
Crispy Bean curd in Orange Sauce:
Cheese and Pepper Terrine:
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Preparation
Preparation15 min
Cook time20 min
- 1)
Coat the bread curd lightly in corn flour and deep fry in oil till the surface of the bean curd becomes golden and crisp.
Cut into pieces. - Heat orange and lemon juice together.
Add the sugar and stir till it dissolves and the syrup becomes thick a bit. - Arrange the bean curd pieces on serving plate and pour the sauce over them.
Serve hot. - 2)
Rub the peppers with oil and roast or grill them till they blister all round.
Place in a plastic bag and secure.
Leave for 30 minutes.
Slice the peppers.
Blanch basil for one minute.
- Remove from water and while still hot, put into a mixer with 120 ml olive oil to form a firm puree.
Place in a muslin cloth and hung like a stocking, so oil can drip out.
To assemble, put alternate layers of peppers, cheese and seasoning in a large cake ring. - Fill to the top and press down firmly. Refrigerate for one hour.
Reheat in the oven or microwave.
Unmould in the centre of a plate.
Heat 20 ml oil and saute quickly. - Add seasoning. place on top of the mould.
Put warmed spring onion on top of spinach.
Sprinkle almonds over.
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Mention @petitchef_en and tag #petitchef
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