Zucchini Terrine using a Moulinex i-Companion
(5)
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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!
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
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.
