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Home » Recipes » Magefesa » Zucchini Terrine using a Magefesa

Zucchini Terrine using a Magefesa

Name: Zucchini Terrine using a Magefesa
Prep time: 48 min
Cook time: PTM
Total time: 291 min
Yield: 6 servings
Cuisine: ["French"]

Magchef Plus 4540, Magchef Black

(5)

Preparation time

48 min

Total time

291 min

Servings

Calories / Serving

116 Cals

Difficulty

Average

Dive into a delightful culinary adventure with the From Zucchini Terrine, a dish that’s as vibrant as it is delicious! Originating from the sun-kissed gardens of France, this terrine is a celebration of seasonal produce, showcasing the humble yet magnificent zucchini alongside the sweet crunch of red peppers. Picture this: you gather fresh ingredients, chop shallots and garlic, and create a creamy mixture that transforms into a stunning terrine, perfect for impressing guests at your next soirée. Did you know that terrines were historically used to preserve food? Now, they serve as a canvas for creativity in the kitchen! Serve it with a luscious red pepper coulis, and you'll have a dish that's not just a feast for the stomach but a feast for the eyes too!

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Ingredients

500 g Zucchini
500 g Ground beef
2 Eggs
50 g Breadcrumb
15 g Fresh basil
1 Teaspoon(s) Garlic powder
5 g Salt
2 g Pepper
1 Tablespoon(s) Olive oil

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Steps

Zucchini Slices

Wash, and add 500 g of zucchini on a workplan.
Slice the zucchini thinly using a mandoline or knife.
Setaside the preparation content on a plate.

Meat Filling

Add 500 g of ground beef, 2 eggs, 50 g of breadcrumb, 15 g of fresh basil, 1 teaspoon(s) of garlic powder, 5 g of salt, 2 g of pepper in the food processor bowl.
Mix manual: 20sec / 0°C / Speed 4.

Assembly and Cooking

Preheat the oven at 180°C.
Brush 1 tablespoon(s) of olive oil in a baking dish.
Grease a terrine dish with olive oil.
Lay zucchini slices in the terrine dish, overlapping each slice. Ensure the slices overhang the sides of the dish.
Spread half the content of the food processor bowl.
Spread half of the meat filling evenly over the zucchini layer.
Add another layer of zucchini slices.
Spread the content of the food processor bowl.
Spread the remaining meat filling over the zucchini.
Fold the overhanging zucchini slices over the filling to enclose the terrine.
Cover the terrine dish with foil.
Cook in the oven filled with water at 180°C.
Place the terrine dish in a baking tray and add water to the tray to create a water bath.
Bake for 60 minutes, or until the filling is cooked through.
Remove the terrine from the oven and let it cool completely.
Setaside the preparation content in a fridge during 4h .
Refrigerate for at least 4 hours before serving.
Serve Cold.
Slice and serve cold.