Crispy bean curd in orange sauce & cheese - pepper terrine

4 servings
15 min
20 min


Number of serving: 4

Crispy Bean curd in Orange Sauce:

200 g soft bean curd

120 ml orange juice

35 ml oil

5 ml lemon juice

30 g sugar

35 g corn flour


Cheese and Pepper Terrine:

80 g mozzarella cheese

100 g green , red and yellow peppers

1 spring onion

50 g almonds, toasted

60 g green and purple spinach

140 ml olive oil

10 g basil leaves

Salt and pepper to taste


  • 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.


Crispy Bean curd in Orange Sauce & Cheese - Pepper Terrine, photo 1
Crispy Bean curd in Orange Sauce & Cheese - Pepper Terrine, photo 2


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