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Fresh Cheese Terrine with Boletus Mushrooms
 
     
 
Ingredients:
  200 g fresh cheese
60 g boletus mushrooms
70 g pod peas
1/4 head of broccoli
1/4 capsicum (red, yellow, green)
1 tablespoon of parsley
1/4 red onion
1/2 tomato
1/2 tablespoon of mango chutney
1/16 white wine
2 tablespoons of fruit vinegar
2 tablespoons of cold-pressed rape seed oil
4 gelatin sheets
20 g garlic butter
1 mini-baguette
Iodized salt
Pepper
1 teaspoon of rape seed oil
Mint
Terrine mould
Cellophane
   
Elaboration:
  Wash and scald the broccoli in boiling water with a little salt until it is done. Drain. Remove the capsicum seeds, wash and dice. Fry lightly until done. Rub the boletus mushrooms with kitchen crepe paper, dice and fry lightly over a hot fire with a little rape seed oil. Drain on the crepe paper. Wash the pod peas, cut in half sideways, scald in boiling water until done and let cool. Peel the onion and cut into large pieces. Shred and finely chop the parsley. Cut the tomato in half, remove the seeds and cut into strips. Soften the gelatine in cold water and dissolve with a little warm white wine. Cut the baguette diagonally and spread with the garlic butter.

Stir the fresh cheese in a bain marie or double saucepan. Add the broccoli, capsicum, boletus mushrooms and parsley, and season with salt and pepper. Remove the gelatine, stir well, pour the mixture into the terrine and cover with the cellophane. Turn the terrine upside down and refrigerate between four and five hours (or leave overnight). Mix the mango chutney, white wine, fruit vinegar and cold-pressed rape seed oil. Pour the pickle over the pod peas, add the onions and tomatoes and let the salad stand. Remove the terrine from the mould and cut into strips. Place the baguette in the oven until well done and cut into slices.
   
Serve:
  Serve the pod pea salad in a flat plate, arrange the terrine strips, add the garlic bread and adorn with the mint.
   
 
 
 
     
  Categoria: Mushroom  
     
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