Crispy bean curd in orange sauce & cheese - pepper terrine

Ingredients

• 1)

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
• 2)

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

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Preparation

• 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.